Gnocci a la Pariesienne

I was rushing around trying to get this made and feed my family...and I forgot to take a picture of it! But, here it is after we ate it! It was a nice recipe. An interesting change. I don't know that I would make it again. I might. I really like the dumplings. I wonder how my chicken and dumplings would taste if I made them like this? Hmmmmmm. Something I am going to ponder. I loved the light texture.

Michel Rostang's Double Chocolate Mouse Cake

This cake was delicious. I ended up baking it and serving it warm, and loved it. I really enjoyed this, my husband and children did as well. I didn't go to the trouble of using my spring form pan. My springform is 9 inches, and it called for an 8 inch one. I didn't want it any thinner then the one in the picture in the book, so I opted for my deep dish pie crust. It turned out perfectly.

I am anxious to try this again, but next time I am going to go with the "to serve the cake cold" option because I thought the mousse was so delicious.