Fit For Royalty!

Hey there...its Millie Vanilli! I just got back from a hike and am soaking up the sun on the deck! First let me say, thank you for all of the birthday wishes! I had a great day running the trails and greeting guests... and yes, I even got to catch some snowballs! 

Do you know what tomorrow is? I hope you do as its my favorite holiday... Valentine's Day! Whether your are making dinner for your special someone, close friends or just yourself you are going to need some chocolate! (I have never had it, but my sister Brecklyn says chocolate is one of the best human foods around!) My Grandma Ginny, was the queen of heavenly and easy to make foods and so for you, my sweet valentines, I am sharing her Royal Crown Mousse recipe!


If you have stayed with us before, you have likely had this delicious, thick and yummy dessert! I thought I should share it with you today so that you can swing by the store on your way home and pick up any missing ingredients it calls for. I have also included an easy and elegant way to serve it for your "royal" guests! 

Royal Crown Mousse

1 12 oz. pkg semi sweet chocolate chips
2 8 oz. pkgs. of cream cheeses, softened
1 1/2 c. brown sugar, divided
1/4 tsp. salt
4 eggs whites, room temp
1 1/8 tsp vanilla
1 c. heavy whipping cream

  1. Melt chocolate chips and blend in mixing bowl with the cream cheese and 3/4 c. brown sugar and salt.
  2. Beat egg whites in separate bowl until stiff.
  3. Add to chocolate mixture with vanilla and remaining sugar.
  4. Whip cream separately until very stiff and then gently fold into the chocolate mixture.
  5. Chill several hours. (Recommended overnight, but not necessary.)

Scoop 2-3 plops/cups into a ziplock bag. Seal without air and cut about an inch out of one of the lower corners. Squeeze a serving size  worth into a wine glass. Top with additional whipped cream and berries or sliced strawberries.

Enjoy, and be sure to share your pictures with me! I'd love to see your royal treats!

Happy Valentine's Day! Love, Millie Vanilli

Brecklyn Ann SchmidtComment