Funny how I can track the course of my entire childhood with memories of dessert.
There were the classic chocolate chip cookies my mom used to make all the time. I was never far away when she did (otherwise who was going to lick the bowl?).
There was the cake my sister and I tried to bake for my Dad’s birthday one year. When the layers started to slip and slide and no amount of frosting would glue it together, we stuck tootsie pops into the cake in an effort to hold it together. It wasn’t pretty, but boy did it taste good.
I remember my favorite cheesecake that I loved so much. The one with the chocolate swirls and the cookie crust. The recipe came to us randomly in a pile of junk mail.
I remember tackling, so bravely at the age of 10, complicated sugar candies like lollipops and salt water taffy. Yet why am I faced with a fear of cooked sugar now when back then I was completely fearless? Go figure.
And then there was La Cocina. Or LaCo as the locals called it. One of the best restaurants in our little town. It was always a special treat to go to LaCo, where you could feast on the Smiley Face platter (a plate of baked beans with a cheesy grin) and endless chips and salsa. But that’s not the reason I was always so excited to go there.
No.
The real reason was dessert.
Suitably dubbed Chocolate Velvet, the dessert was as light and airy as a chocolate cloud. It was like chocolate mousse – but so much more. Served in a towering slice like the best piece of chocolate cake you’ve ever had, and dusted with fine chocolate cookie crumbs that stuck to your chin.
Needless to say, when La Cocina shut its doors, I was crushed. The prospect of no more chocolate velvet was more than my chocolate-filled mind could handle.
I never forgot about that dessert, and often discussed the urgent matter of the recipe with my mom. She had, at one point, acquired a copy of what was apparently the secret recipe, but the cryptic instructions were so baffling that I had never attempted it before. Finally, after a decade-long velvet void I couldn’t wait any longer.
Once I figured out that the egg whites were best folded into the chocolate mixture and not the plain cookie crumbs, and that the dark-as-night chocolate color I remember was most likely from cookie crumbs folded into the mousse (though that part was missing from the overly abbreviated recipe), the dessert came together just as I remember.
I chose to serve the dessert in mini shot glasses – because, what’s not to like about mini shot glasses? But you could certainly layer the mousse in a 9×9 baking dish instead, and slice it into (larger-than-shot-glass-size) portions for serving. That’s your call.
Ah, memories.
Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.