Chocolate Mousse

2 eggs
1/4c. sugar
1c + 1 1/2c heavy whipping cream
1c. semi-sweet chocolate chips

Beat eggs and sugar until well combined and yolks lighten, about 3 minutes.
Heat 1c. heavy cream in a sauce pan until hot, do not boil.
With mixer on medium, pour hot cream into egg and sugar mixture, beat until well combined.
Return mixture to saucepan and cook over medium-low heat until thickened (about 5 minutes) stirring continuously.
Remove from heat, stir in chocolate chips.
Cover and chill 3 hours.

Whip remaining 1 1/2c. heavy cream until stiff peaks form.
Add chilled chocolate mixture to whipped cream, fold in by hand or with the mixer using the paddle attachment on low. Stir until just combined, do not over mix.
Serve immediately or refrigerate until ready to serve.

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Fried Chicken

(I used this for chicken tenders and it was SO good!)

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tablespoons garlic salt
• 1 tablespoon ground black pepper
• 1 tablespoon paprika
• 1/2 teaspoon poultry seasoning
• 1 1/3 cups all-purpose flour

• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 egg yolks, beaten
• 1 1/2 cups beer or water
• 1 quart vegetable oil for frying
• 1 (3 pound) whole chicken, cut into pieces

Directions

1. In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.
2. Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
3. Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.

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