(Sigh) “Well, I think that was the last of them.”
He looked at her and thought, she goes through this every year. Every Halloween she gets excited upon seeing the little ones all dressed up and Trick or Treating and then it’s over. It makes her sad to wait 12 months before she can open the door to the children again…a reminder that she can never have any of her own.
“Marie, you look so heartbroken every year when Halloween is at an end.”
“I know, it’s just that I won’t be seeing the children for a full year.”
“Yes,” he said with a smile,” that is true. However, you have been giving the little ones treats for almost two centuries now, and you’ll see the princesses, witches and devils for hundreds of years to come.”
“Of course, you’re right,” said Marie. “You always know what to say to brighten my dark moods. It’s barely midnight, what shall we do?”
“Let’s have our own little celebration, what do you think?” he replied.
“Did you have something special in mind?” He’d aroused her curiosity.
“I have a surprise for you.”
He led her into the dining area where he had candles lit, a bottle of wine on ice and a scrumptious dessert for her.
“Chocolate? My Beloved, you said chocolate would be the death of me!”
“I promise, every year so that you might remain happy on Halloween, I will have a special chocolate dessert waiting for you.”
“And then I will have something special for you, my love,” Marie said with a glint in her eye.
A short (VERY short) little story for you by Teresa & Bob. Happy Halloween everyone.)
Midnight Delight, A Chocolate Dessert for Two
Mexican Chocolate Brownies
½ cup all purpose flour
1 ½ teaspoons ground cinnamon
½ round disc Mexican chocolate, pulverized
1/8 teaspoon salt
6 ounces semi-sweet chocolate, chopped
¾ cup (1 ½ sticks) unsalted butter, diced, room temperature
4 large eggs
1 cup sugar
1 ½ teaspoons vanilla
Position rack in center of oven and preheat to 350°. Generously butter 8X8X2 inch metal baking pan; dust with flour. Mix first three ingredients in small bowl. Stir chocolates and butter in top of double boiler set over simmering water until melted and smooth. Turn off heat. Let chocolate stand over water.
Using electric mixer, beat eggs and sugar in large bowl until mixture thickens and falls in soft ribbon when beaters are lifted, about 5 minutes. Beat in vanilla. Stir in flour mixture in 2 additions, blending well after each. Gradually add warm chocolate to egg mixture, beating until just combined.
Pour batter into prepared pan. Bake brownies until top is set and tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool completely in pan on rack.
Once cooled, top with a layer of Mexican Chocolate Mousse.
Mexican Chocolate Mousse
4 ounces (about 1 ½ disks) Mexican Chocolate, chopped
1/3 cup milk
1 package (3 ounces) cream cheese, softened
2 tablespoons sugar
1 carton (8 ounces) whipped topping, like Cool Whip
In a saucepan, over low heat, melt chocolate in milk. Stir until smooth. Remove from heat and set aside to cool for about 10 minutes.
In mixing bowl, beat cream cheese and sugar until well combined. Stir in chocolate mixture. Fold in whipped topping.
Spoon mixture over cooled brownies. Refrigerate until firm, about 4 hours. Using a round cookie cutter (or like in my case, I used a cocktail shaker), cut rounds of the brownie and mousse dessert.
Set on small round plates and top off with Flavored Whipped Cream.
Decorate if desired.
Whipped Cream Topping
1 cup whipping cream
1 tablespoon Chocolate Vodka
Combine whipping cream and vodka in a chilled mixing bowl. Whip until stiff peaks form. Fill a pastry bag with the whipped cream and top off your Midnight Delights with a swirling of the topping. Optional, add raspberries of chocolate shards or curls.
Wine: Vampire Wine
Chocolate Shards: Midnight Reverie by Ghirardelli
Marie, Mistress of the Night: Lily
Her Beloved: Brian, Lily’s BF
"Stress wouldn't be so hard to take if it were covered in chocolate."