CHRISSY TEIGEN COOKBOOK HUNGRY FOR MORE RECIPES

Steps:

• 1. Make the Three-Ingredient Chocolate Mousse: In a large microwave-safe bowl, combine the chocolate chips and milk. Microwave on high for 1 minute 15 seconds. Remove and stir the mixture until melted and smooth; let it cool for 15 minutes. 2. Once the chocolate is cooled, whip the cream with a whisk or electric mixer until stiff peaks form, 2 to 3 minutes. Gently fold the cream into the cooled chocolate until uniform, making sure not to stir too hard or the mousse will deflate. Divide evenly among four smallish glasses, like juice glasses or martini glasses (use them for something else for a change). Chill in the refrigerator for at least 2 hours or up to 24. 3. Make the Salty Rice Krispies Hazelnut Crackle: Line a baking sheet with parchment paper and grease lightly with oil. In a small (2-quart) saucepan, combine the sugar, corn syrup and 2 tablespoons water. Bring to a boil over medium heat and let it bubble, swirling it occasionally, until the mixture turns toasty, the color of nice caramel, about 5 minutes from when it starts to bubble. Remove the pot from the heat and stir in the salt and baking soda, then the Rice Krispies and hazelnuts. Working fast (the stuff hardens), spread the mixture onto the parchment and sprinkle with more salt. Let it cool and harden, then break into pieces. 4. Make the Whipped Cream: With a whisk or electric mixer, whip the cream and the sugar to soft peaks. 5. Top each glass of mousse with some of the whipped cream and the broken crackle.

Steps:

• 1. Make the Three-Ingredient Chocolate Mousse: In a large microwave-safe bowl, combine the chocolate chips and milk. Microwave on high for 1 minute 15 seconds. Remove and stir the mixture until melted and smooth; let it cool for 15 minutes. 2. Once the chocolate is cooled, whip the cream with a whisk or electric mixer until stiff peaks form, 2 to 3 minutes. Gently fold the cream into the cooled chocolate until uniform, making sure not to stir too hard or the mousse will deflate. Divide evenly among four smallish glasses, like juice glasses or martini glasses (use them for something else for a change). Chill in the refrigerator for at least 2 hours or up to 24. 3. Make the Salty Rice Krispies Hazelnut Crackle: Line a baking sheet with parchment paper and grease lightly with oil. In a small (2-quart) saucepan, combine the sugar, corn syrup and 2 tablespoons water. Bring to a boil over medium heat and let it bubble, swirling it occasionally, until the mixture turns toasty, the color of nice caramel, about 5 minutes from when it starts to bubble. Remove the pot from the heat and stir in the salt and baking soda, then the Rice Krispies and hazelnuts. Working fast (the stuff hardens), spread the mixture onto the parchment and sprinkle with more salt. Let it cool and harden, then break into pieces. 4. Make the Whipped Cream: With a whisk or electric mixer, whip the cream and the sugar to soft peaks. 5. Top each glass of mousse with some of the whipped cream and the broken crackle.