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Chocolate Mousse

Classic Chocolate Mousse
15 oz. Bittersweet chocolate
9 oz. Unsalted butter
7 Egg yolks
11 Egg whites
2 ½ oz. Granulated sugar
8 fl. oz. Heavy cream

Melt the chocolate and butter in a double boiler over low heat. Stir until no lumps remain. Allow the mixture to cool slightly, then whisk in the egg yolks one at a time.
Beat the egg whites until soft peaks form. Fold the whipped egg whites into the chocolate mixture.
Whip the cream to soft peaks. Allow the mousse to cool, and then fold in the whipped cream. Make sure no streaks of egg whites or cream remain.
Spoon the mousse into serving bowls or chill completely and pipe into bowls or baked tartlet shells. The mousse should take about 15 – 20 minutes to set up.

Cheddar Cheese Biscuits
5 ¼ cups flour
1 ½ tsp. salt
1 ½ tsp. baking powder
¾ and 3 Tbsp. butter cut into a small dice
3 cups milk
3 cups shredded cheddar cheese

Butter Topping for Biscuits
¾ cups butter, melted
3 cloves garlic, minced
1 Tbsp. parsley, chopped

Preheat oven to 450*

In a large bowl, mix together flour, salt, baking powder. Cut in butter until the mixture resembles coarse crumbs. Mix in the cheddar cheese. Make a well in the center of the flour mixture. Add the milk and stir to combine. Be careful not to over mix; drop batter by spoonfuls onto an un-greased cookie sheet. Bake at 450* for 12 – 15 minutes.

While biscuits are baking, mix together the melted butter, minced garlic and parsley. Brush mixture over biscuits just before the come out of the oven; continue to bake for one additional minute.

Seafood Salad
1 lb. cooked shrimp, chopped
1 lb. cooked cod
3 cups celery, chopped fine
1 cup red onion, chopped fine
1-cup mayonnaise
1 lemon, zested
3 cups red leaf lettuce, chiffonade cut
Salt and pepper to taste

Cook shrimp, and then place in ice bath and let drain. Chop into small dice. Drain again and place in a bowl. Cook cod by steaming or baking; cool cod and flake into bowl with shrimp. Mix in celery, red onion, lettuce and lemon zest. And mayonnaise and mix thoroughly.