Simple Chocolate Mousse
Gently warm ¾ cup of King’s Cupboard Chocolate Sauce until barely fluid (about 20 seconds in a microwave). Set aside.
Chill medium size bowl and beaters. Place cold heavy whipping cream in chilled bowl and whip until firm peaks form.
Add warmed King’s Cupboard Chocolate Sauce to whipping cream and gently mix until fully incorporated.
Pipe from a pastry bag or spoon into champagne glasses.
Garnish with whipped cream and a strawberry, shaved chocolate, raspberries or anything else fun!
Baked Brie with Salted Caramelized Fig Spread
1 tablespoon orange zest
¼ cup King’s Cupboard Salted Caramelized Fig Spread
1 (8-ounce) Brie cheese round
4 fresh figs cut in half
1 box plain water crackers
1 bottle of Moscato white wine from Columbia Crest
Preheat oven to 350 degrees Fahrenheit.
Cut the brie in half, creating two rounds.
Mix orange zest, and Salted Caramelized Fig Spread, then spread onto one of the brie rounds. Carefully place the other brie half on top.
Place the brie on a cookie sheet lined with parchment paper. Heat it in the oven, for about 10-15 minutes. Don’t overcook the brie or you will have a gooey hot mess.
This step is optional: While the brie is baking, place figs on a hot comal (griddle) for a quick sear. This gives them a warm smokiness and goes oh so well with the warm brie.
Place the baked brie on a cutting board and serve with water crackers, sliced figs, and a chilled glass of Moscato wine.