So I’m freaking out a little.
It’s coming to that time in my life when I am at a massive crossroads. A huge intersection. A junction.
And. I. Am. Freaking. Out.
In November, I will finish studying. I will officially be finished my Bachelor of Arts degree. And I will officially be finished my Patisserie course.
I will no longer be a student. I will no longer be able to call myself a student. I will no longer have an excuse for living at home and working a casual job and traveling all the time and not taking life seriously.
I fell like, in November, it will be time for me to become a grown up, and start taking life seriously.
But, like, whatamIgoingtodonext?! Iamtotallyfreakingout.
The easiest option would be to continue living at home, and to keep working at the cupcake shop. But that option is so safe. And somewhat boring.
I feel like it’s time to get serious. Grow up. Change things. Step out on my own, properly. And take on some more responsibilities.
The idea is daunting, but also exciting.
Problem is, I don’t know what to do.
Do I move out of home? Or do I move straight overseas? Do I look for work in a bakery here in Melbourne? Or do I try my hand at finding a job in Europe or in the States (that is the dream, people!)? Or do I work here for a bit first, then move away?
I don’t know. I have no idea what I am going to do, and November is like, not even 3 months away.
All I know for sure is that I want to bake. And I want to blog. And I made you some chocolate mousse.
It is yummy chocolate mousse. It’s very chocolate-y and mousse-y and strong on the coffee. It’s good.
I’m going to stop rambling now. I have to go and
eat some chocolate mousse try to sort out my life.
- 200g dark chocolate
- 20g unsalted butter
- ¼ cup strong coffee
- 3 eggs, seperated
- pinch of salt
- 1 tbsp caster sugar
- 250ml cream
- Put the dark chocolate, butter and coffee in a small saucepan over a low heat. Stir until melted and smooth. Stir in the egg yolks and salt. Set aside.
- Using an electric mixer, beat the egg whites on a high speed until soft peaks form. Add the sugar, slowly, and beat until stiff peaks form.
- Fold a little of the egg whites into the chocolate mixture until it is smooth. Then fold all the chocolate mixture into the egg whites. Fold in the cream.
- Pour the mousse into 6 glasses. Refrigerate until set, preferably overnight. Serves 6.
Adapted from Donna Hay.