She's like the Schindler's List of the vaccine industry. Saving lives by rejecting the death jabs! https://t.co/lzdpyZMhvc — HealthRanger (@HealthRanger) December 12, 2024

by Dan Frieth, Reclaim The Net: Russia tests sovereign internet by cutting regions off from the global web, restricting access to major platforms and tightening digital control. Over the weekend, large parts of Russia’s online world were deliberately cut off from the global internet, illustrating the government’s increasingly heavy-handed approach to controlling information flows and […]

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This Triple Chocolate Mousse Cake is a light, velvety, decadent showstopper that’s a chocolate lover’s dream come true! Bonus: It can be made a day ahead. The ONLY Chocolate Mousse Cake that’s worthy of every single bite! In This Article Video: watch us make this RecipeWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadCommonly Asked QuestionsTriple Chocolate Mousse Cake RecipeMore to BAKE And Eat View more This post may contain affiliate links, at no additional cost to you. Video: watch us make this Recipe Why This Recipe Stands Out This Triple Chocolate Mousse Cake is what we reach for during special occasions. Here’s why: Looks Impressive: Serve up this triple chocolate mousse cake and be prepared for plenty of “oooohs” and “aaaahs” and zero leftovers, a lot like this Tiramisu Cake. Easy to Make: This cake is easier than you think! And that’s especially a wonderful thing when it comes to a cake that is actually worthy of every single bite you’re about to take. Naturally Gluten-Free: This chocolate mousse cake is naturally gluten-free, so all your eaters who have gone gluten-free can enjoy it as well. It reminds us of our Gluten-Free Apple Crisp. Make Ahead: You can make it entirely the day beforehand, making party day that much easier, like this Key Lime Pie. This Triple Chocolate Mousse Cake looks just as incredible au natural.   Key Recipe Ingredients Butter, Chocolate, and Espresso Powder – These three ingredients form the base of our cake, providing a rich, deep chocolate flavor that is further enhanced by the instant espresso powder. Eggs – We use four large eggs, separated into yolks and whites, to give the bottom layer of the cake its structure and light, airy texture. Heavy Cream – This is used in the middle and top layers of the cake to add a creamy, smooth texture. Make sure it is very cold for the best results. Brown Sugar – We use packed light brown sugar to sweeten the bottom layer of the cake and to add a hint of caramel flavor. White Chocolate Chips – These are used in the top layer of the cake and are responsible for the sweet, vanilla flavor of the final mousse layer. Substitutions And Variations Here are a few of our favorite variation and substitution ideas: The Middle Layer: The middle layer is a silky smooth chocolate mousse. While we love the bittersweet chocolate flavor, you can try different types of chocolate such as semi-sweet chocolate or white chocolate for a different flavor profile. The Top Layer: The top layer of this cake is a white chocolate mousse, but feel free to get creative with this layer as well. Try adding some fresh berries to the mousse or even a splash of flavored extract like peppermint or orange. Garnishes: Try caramel sauce drizzle, hot fudge sauce, or a sprinkle of your favorite chopped nuts. Step-By-Step Recipe Instructions Preheat the oven to 325°F and grease a 9-inch springform pan. Melt butter, chocolate, and espresso powder, then mix with vanilla and egg yolks. Beat egg whites with brown sugar to soft peaks, and fold into chocolate mixture. Carefully transfer batter to a greased springform pan, gently smoothing the top, and bake for 14–18 minutes. Cool completely. Stir cocoa powder and hot water into melted chocolate. Whip cream with sugar and salt until soft peaks form. Fold whipped cream into the chocolate mixture, spread over the bottom layer, and chill. Bloom gelatin in water. Melt white chocolate with a cream-gelatin mixture, then cool. Whip cream to stiff peaks and fold into the white chocolate. Spread over the middle layer and chill for at least 2.5 hours. Release the cake from the pan, garnish with shaved chocolate or cocoa powder, and slice to serve. Keep chilled. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead tips for this recipe: Make the Bottom Layer in Advance: This layer of the cake can be prepared and baked ahead of time. Once it’s completely cooled, you can store it in the fridge for a day or two before assembling the rest of the cake. Make Entirely Ahead of Time: This cake is a great make-ahead dessert. You can prepare the whole cake and let it chill in the fridge overnight. This allows the flavors to meld together and the mousse to set perfectly. Just add the garnishes right before serving. This triple chocolate mousse cake is not like any other cake – it’s a chocolatey dream. Commonly Asked Questions Why does my chocolate mousse cake have air bubbles? Air bubbles can form in your mousse cake when you’re folding in the whipped cream or egg whites. To avoid this, make sure to fold gently and patiently until no white streaks remain. Do not overdo it, as this can also cause the mousse to become too dense. Why did my gelatin mixture become lumpy when I added it to the hot cream? If your gelatin mixture became lumpy, it’s likely because the cream was too hot when you added it. Make sure to bring the cream to a gentle simmer, then remove it from the heat and let it cool for a minute or two before adding the gelatin mixture. This will prevent the gelatin from clumping and give you a smooth, creamy texture. How long does triple chocolate mousse cake keep? This triple chocolate mousse cake can be kept in the refrigerator for up to 3 days. Make sure to store it in an airtight container for best results. Print Triple Chocolate Mousse Cake This Triple Chocolate Mousse Cake is adapted from America’s Test Kitchen, and is the best mousse cake we’ve ever tasted. It’s light yet rich, decadent yet not heavy, and absolutely chocolatey. Use the best quality chocolate you can. May be made a day ahead.  Course cake, DessertCuisine AmericanDiet Gluten FreeMethod baking, Mixing Prep Time 1 hour hourCook Time 30 minutes minutesTotal Time 1 hour hour 30 minutes minutes Servings 14 Calories 389kcal Author Amy Dong IngredientsFor the Bottom Layer6 TB salted butter sliced into 6 pieces (plus extra for greasing pan)7 oz high quality bittersweet chocolate finely chopped1 tsp instant espresso or coffee powder1 ½ tsp pure vanilla extract4 large eggs separated yolks vs. whitestable salt⅓ cup light brown sugar packed, lumps loosenedFor the Middle Layer2 TB Dutch processed cocoa powder5 TB water hot 7 oz high quality bittersweet chocolate finely chopped1 ½ cups heavy cream very cold 1 TB granulated sugar⅛ tsp table saltFor the Top Layer1 tsp gelatin plain powdered1 TB water6 oz white chocolate chips high quality 1.5 cups heavy cream very cold chocolate shavings for garnishing, or cocoa powder, melted chocolate InstructionsFor the Bottom LayerAdjust oven rack to middle position and heat to 325F. Butter bottom and sides of a 9 to 9.5 inch springform pan. In a glass bowl, melt butter, chocolate, and espresso/coffee powder in microwave at 30 second intervals at 50% power. Repeat and stir until very smooth. Alternatively, you can place bowl over a saucepan of simmering water. Cool mixture about 5 minutes. Whisk in the vanilla and egg yolks. Set aside.In stand mixer fitted with whisk attachment, beat egg whites and pinch of table salt at medium speed until frothy, 30 seconds. Add half of the brown sugar and beat until combined, 15 seconds. Add rest of brown sugar, beat on high until soft peaks form, 1 minute.Scrape sides halfway through. Using a whisk, gently fold in one-third of the beaten egg whites into chocolate mixture. Using rubber spatula, gently fold in the rest of egg whites until no white streaks remain, but don't overdo it.Carefully transfer batter to greased springform pan, gently smoothing the top. Bake until cake is risen and firm around edges and center has just set but is still soft. Center of cake will spring back after pressing gently with finger, about 14-18 minutes. Transfer to wire rack to cool completely. Do not remove cake from pan.For the Middle LayerCombine cocoa powder and hot water in a small bowl and set aside. In a glass bowl, melt chocolate in microwave set to 50% power in 30 second intervals until smoothly melted. Remove and cool 5 minutes.In the clean bowl of stand mixer fitted with whisk attachment, whip the cream, sugar, and salt at medium speed until mixture thickens, 30 seconds. Increase to high speed and whip until soft peaks form, 1 minute.Whisk cocoa powder mixture into melted chocolate until smooth. Gently whisk in one-third of whipped cream into chocolate mixture. Use a rubber spatula to gently fold in rest of whipped cream until no white streaks remain – don't overdo it. Spoon mousse into springform pan over the cooled bottom layer. Gently tap pan on counter to remove large air bubbles, gently smooth top, and wipe inside edge to remove drips. Chill cake while preparing top layer.For the Top LayerIn a small bowl, sprinkle gelatin over water and let stand 5 minutes. Place white chocolate in a bowl and set aside. Bring 1/2 cup cream to simmer in a small saucepan. Remove from heat. Add gelatin mixture and stir until fully dissolved. Pour cream mixture over the white chocolate and whisk until fully melted and smooth. Cool to room temp, stirring occasionally.In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup of cream at medium speed until it thickens, 30 sec. Increase speed to high speed and whip until almost stiff peaks form, 1 minute. Using whisk, gently fold a third of whipped cream into the cooled white chocolate mixture. Using rubber spatula, gently fold in rest of whipped cream just until no white streaks remain. Spoon batter into springform pan over chilled middle layer. Smooth top and chill at least 2.5 hours or overnight. Serve chilled; carefully run thin knife around edges of pan and gently release sides. Garnish as desired (we recommend melted, drizzled chocolate.) Slice to serve. Video Notes Use a good nonstick springform pan. This will make it easy to release the cake without damaging its delicate layers. The springform pan must be at least 3 inches high for the layers in this triple chocolate mousse cake. When adding the brown sugar to beaten egg whites for the bottom layer, do it in two stages. This will help the sugar to incorporate evenly and maintain the fluffy texture of the whites. When making the middle layer, make sure your heavy cream is very cold. This will help it to thicken faster and hold its shape when whipped. For the top layer, be patient and let the gelatin mixture cool to room temperature after dissolving. If it’s too hot, it can cause the whipped cream to melt and your mousse won’t set properly. This cake can be completely made a day in advance. This recipe is part of our Chocolate Recipes Collection. If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 389kcal | Carbohydrates: 22.4g | Protein: 5.1g | Fat: 31.1g | Saturated Fat: 18.4g | Trans Fat: 0.4g | Cholesterol: 97.7mg | Sodium: 32mg | Fiber: 3.2g | Sugar: 16.1g More to BAKE And Eat Dairy-Free Healthy Chocolate Cake – This Dairy-Free Healthy Chocolate Cake is moist and dense, rich and super chocolatey. Chocolate Zucchini Cake – Indulgently rich, this chocolate zucchini cake is surprisingly healthy too! It has the perfect balance of moisture and rich chocolate flavors that satiate your sweet tooth. Chocolate Kahlua Cake – This recipe for rich, decadent Chocolate Kahlua Cake lets you have a truly sensational cake in record time. Molten Chocolate Pudding Cake – This one is for all the proud chocoholics in the world. Simply divine. This Molten Chocolate Pudding Cake is better than anything you can get from a restaurant. The post Triple Chocolate Mousse Cake appeared first on Chew Out Loud.

These Flourless Monster Cookies are soft, chewy, and gloriously thick. They’re teeming with oats, peanut butter, chocolate chips, and M&Ms. People absolutely devour these. These cookies are made with the biggest cookie monsters in mind. These are sure to satisfy. In This Article Video: watch us make this RecipeWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadCommonly Asked QuestionsMonster Cookies RecipeMore to BAKE And Eat View more This post may contain affiliate links, at no additional cost to you. Video: watch us make this Recipe Why This Recipe Stands Out Our Monster Cookies are the stuff of legends – they’re big, chewy, and packed with all the good stuff. Here’s why we love this recipe: Easy to Make: You don’t need any special equipment or hard-to-find ingredients to make these cookies. Just a trusty mixing bowl and a few basic pantry staples. Total Crowd Pleaser: These Monster Cookies were developed for young and old, for munchers from 1 to 101, a lot like our M&M Cookies. Thick and Satisfying: The combination of oats, peanut butter, and M&M’s makes for a cookie that’s thick, chewy, and fully satisfying, like these Thick n’ Chewy Oatmeal Dark Chocolate Cookies. Gluten Free: These cookies are naturally gluten free, as they need no flour. Key Recipe Ingredients Eggs – The eggs in this recipe act as a binder, holding the cookie dough together and giving the cookies a soft, chewy texture. Peanut Butter – Creamy peanut butter not only adds a delicious nutty flavor to these cookies but also helps keep them soft and chewy. Butter – Butter is essential for its flavor and for helping the cookies spread slightly while baking, giving them a nice, chewy edge and a soft center. Old Fashioned Rolled Oats – We use old-fashioned rolled oats in this recipe, which add a hearty, chewy texture to the cookies and make them more filling. M&M’s and Chocolate Chips – The M&M’s and semi-sweet chocolate chips add a pop of color and a boost of chocolatey flavor to these cookies. Plus, they also add a bit of crunch to contrast with the chewy texture of the cookies. Substitutions And Variations Here are our favorite substitutions and variation ideas: Peanut Butter Substitute: There’s plenty of peanut butter to make all PB addicts happy. But don’t let peanut allergies prevent you from trying these cookies. They can also be made with SunButter as a substitution. Different Candy Flavors: Feel free to use your favorite flavor of M&M’s. For this particular batch, I had a bunch of crispy M&M’s in my pantry, so that’s what I used. Peanut, almond, dark chocolate, caramel – any variety of M&M’s would work beautifully in these something-for-everyone monster cookies. Seasonal M&M’s: For various occasions, try green and red for Christmas, red, white, and blue for the 4th of July, pink and red for Valentine’s, or pastel for Easter. Extra Mix-ins: As long as you stick to the same volume of mix-ins, feel free to throw in your favorite extras. Raisins, nuts, or even pretzels could be a fun addition to these cookies. Step-By-Step Recipe Instructions Combine eggs and sugar in a large mixing bowl. Add salt, vanilla, peanut butter, and butter. Stir in M&M’s, chocolate chips, baking soda, and oats. Chill the dough for at least 1 hour. Form 1 tablespoon-sized balls and place them on baking sheets. Flatten the cookies slightly and bake at 350F for 7-8 minutes. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead tips for this recipe: Chill the Dough: The dough for these monster cookies needs to be chilled for at least 1 hour or overnight. Take advantage of this by preparing the dough in advance and storing it in the fridge until you’re ready to bake. Freeze the Dough: If you want to prepare even further in advance, you can freeze the cookie dough. After mixing all the ingredients, form the dough into a ball, wrap it tightly, and store it in the freezer. Thaw Frozen Dough: When you’re ready to bake, let the dough thaw in the fridge overnight and then proceed with forming the dough balls and baking. You can freeze the dough for up to 3 months. Commonly Asked Questions Why did my monster cookies come out dry? If your monster cookies came out dry, they were likely either over-baked. These cookies should be soft and chewy, so it’s important not to leave them in the oven for too long. Also, make sure you are measuring your ingredients accurately, as excess oats or not enough peanut butter or butter can also result in a dry cookie. Why do I need to chill the dough? Chilling the dough helps solidify the fats in the cookies, which leads to a better texture and prevents them from spreading too much while baking. What type of oats are best for monster cookies? For the best texture and flavor, we recommend using old-fashioned rolled oats. You can use quick oats in a pinch, but the cookies will have a slightly different texture. How long do monster cookies keep? Monster cookies can be kept at room temperature in an airtight container for up to a week. If you want to keep them longer, you can store them in the freezer for up to 3 months. Print Monster Cookies These Monster Cookies are thick ‘n chewy, soft, and filled with the goodness of whole oats, peanut butter, chocolate, and M&M’s. Every major cookie lovers’ dream come true. Course DessertCuisine AmericanDiet VegetarianMethod baking Prep Time 20 minutes minutesCook Time 10 minutes minutesTotal Time 30 minutes minutes Servings 3 dozen Calories 210kcal Author Amy Dong Ingredients3 large eggs1 ½ cups light brown sugar tightly packed½ tsp table salt½ tsp pure vanilla extract1 ¼ cup creamy peanut butter½ cup butter softened to room temp4 ½ cups old fashioned rolled oats2 tsp baking soda1 ½ cup M&M's½ cup semi sweet chocolate chips InstructionsIn a large mixing bowl, combine eggs and sugar. Mix well to combine.Add salt, vanilla, peanut butter, and butter. Mix to incorporate.Stir in the baking soda and oats. Gently fold in M&M's and chocolate chips. Form a ball and wrap tightly with plastic wrap. Chill at least 1 hour or overnight.Preheat oven to 350F and live baking sheets with parchment or baking mats. Form dough balls about 1 TB in size, and place 2 inches apart on lined baking sheets. Flatten cookies somewhat, as they tend not to spread much.Bake 7-8 minutes. Take care not to over-bake. Cookies will set further upon cooling. Video Notes Don’t skip the step of chilling the dough before baking for at least an hour, or even better, overnight. This will help the flavors to meld and the cookies to hold their shape while baking. Be careful not to overbake your cookies. They may seem slightly underdone at the 7-8 minute mark, but they will continue to set as they cool, giving you that soft and chewy texture we all love. Feel free to customize your monster cookies with additional mix-ins like nuts or coconut. These cookies are perfect for making ahead of time. The raw dough can be stored airtight in the refrigerator for up to 5 days or frozen airtight for up to a month.  This recipe is part of our Easy Desserts Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 210kcal | Carbohydrates: 25.1g | Protein: 4.4g | Fat: 10.3g | Saturated Fat: 4.5g | Cholesterol: 23.5mg | Sodium: 154.3mg | Fiber: 1.9g | Sugar: 16.3g More to BAKE And Eat Pecan Sandies – These easy Pecan Sandies are melt-in-your-mouth shortbread cookies that are bursting with the aroma of real butter and roasted pecans. Samoas Cookie Bars – These Samoas Cookie Bars are melt-in-your mouth, magically delicious! They’re like famous Samoas cookies, but made super easy in a dessert bar. Oatmeal Raisin Cookies – These are the best Oatmeal Raisin Cookies we’ve ever made or eaten! They are every bit as thick and chewy as bakery cookies, and loaded with the goodness of rolled oats and plump raisins. Lofthouse Cookies (Soft Sugar Cookies) – Made with a secret ingredient, this Lofthouse sugar cookies recipe is extra fluffy, melt-in-your-mouth delicious, and topped with a sweet buttercream frosting for a truly decadent soft sugar cookie. The post Monster Cookies appeared first on Chew Out Loud.

New York City Mayor Eric Adams left liberal reporters stunned on Thursday after a fiery speech where he revealed the alarming scale of the pedophilia epidemic sweeping the nation. His outburst came after a high-stakes [...] The post NYC Mayor Sounds Alarm on Pedophilia Epidemic as Number of Missing Kids Hits 500,000 appeared first on The People's Voice.