We meet all kinds of wonderfully talented folks through our line of work. And Nashville Kat is no exception. Kat is a syndicated radio personality whose show (www.nashvillekat.com) airs across the U.S. and Canada. She’s also a regular contributor to Country Weekly magazine and tasteofcountry.com. And even though Kat now makes her home in Omaha, Nebraska, her Nashville roots run deep — with 18 years on-air in radio there, writing, producing and interviewing.
Kat told me this week that she’s just published her first book, The Happy Husband Cookbook, which can be ordered at Tin Boot Publishing.
The book is filled with over 200 “tried-and-true recipes, ones we use every day,” says the author, with quirky black-and-white drawings by her husband, Canteen Slim. And because Kat’s so nice (and we just happen to share a mutual love of Great Danes — hers our Ruby and Malchus), she’s given us the recipe for her favorite Three Ingredient Chocolate Mousse which you whip up in a blender. According to the chef, it’s worth the price of the book alone! I made the mousse last night for Adrian and his bud Adam, and they both gave it a big thumb’s up (in between rounds of Xbox Modern Warfare).
Here you go…
Nashville Kat’s Three Ingredient Chocolate Mousse
This rich mousse is something I make more than any other dessert we have. It could not be easier and is great even for your fanciest dinner party. – Nashville Kat
1 cup semisweet chocolate chips
5 tablespoons boiling water or hot coffee (regular, decaf or instant; it all works)
4 eggs, separated
Grind chocolate chips in a blender, using short pulses. Add the hot coffee (or hot water) and blend to melt the chocolate. Make sure you take a knife and check the corners of the blender as some of the chips get stuck there. Add yolks, one at a time, blending 1 minute after each. In bowl, beat egg whites until stiff peaks form. Fold into chocolate gently. Chill in refrigerator at least 3 hours or overnight.