Julia’s delectable mousse au chocolat,
my annual nod to France’s Noel.

Best qualité chocolat
les oeufs: yolks and whites separated
unsalted butter and deep dark espresso
splash of citrusy Grand Marnier
sugar only to slightly sweeten.
Whisking, whisking,
beating, beating,
licking fingers,
licking whisk.
Final touch, the folding.
Soft-peaked egg whites
into sinful chocolate mixture.
Airy deliciousness carefully spooned
into grandmother’s crystal goblets.
Gently placed on refrigerator shelf
until its late night serving.

Christmas Eve dinner done.
We sit quietly savoring
this melt-in-your-mouth dessert.
Julia’s delectable mousse au chocolat,
our annual nod to France’s Noel.

Written for Tuesday Poetics at dVerse, the virtual pub for poets around the globe. Today, Sanaa is pubtending and asks us to write a poem about food! And yes, I do make Julia’s Mousse au chocolat every Christmas! The page for the recipe in this book is well spattered and smeared with chocolate and has my notes all over it. It is truly delicious!!!