One great video, another great recipe

To keep with this month’s dairy-themed recipes (and because I love chocolate), I wanted to share this recipe for homemade Chocolate Mousse.  One of the things I enjoy most about this recipe – in addition to the fact that it’s sinfully delicious – is that it looks so gourmet but is oh-so-easy to make.

One Hungry Planet

The video One Hungry Planet, made by BASF, made the rounds on social media sites this week so I wanted to share it with you if you haven’t seen it yet. In watching it, I was amazed yet again at everything it takes to be a farmer, the advancements we’ve made in agriculture, and the work we have left to do to feed our growing population. Talk about a great time in history to thank a farmer!

In case you don’t have a few minutes to watch the video, I’ve shared some of the facts mentioned in the video below.

  • 1970-2010: World population doubles but farmland doesn’t.
  • U.S. farmers provide 18% of the world’s food using 10% of its farmland.
  • 1950-2000 average corn yields grew from 39 bushels per acre to 153 bushels per acre.
  • From 1987 to 2007, farmers grew 40% more corn and 30% more soybeans – all on the same amount of land.
  • 1940: 1 farmer produces enough food for 19 people. 1970: 1 farmer produces enough food for 73 people. 2010: 1 farmer produces enough food for 155 people.
  • Sustainability: thanks to practices like crop rotation and no-till farming, farmland soil erosion has been reduced by 43% in 20 years.
  • Farmers now grow 70% more corn from every pound of fertilizer.
  • Farmers are saving 50-80% more water, depending on the crop.
  • There are 6.8 billion people to feed in the world today; the population in 2050 is expected to reach 9.3 billion.

Chocolate Mousse



  • 1 tsp. unflavored gelatin
  • 1 T. cold water
  • 2 T. boiling water
  • 1/2 c. sugar
  • 1/4 c. baking cocoa
  • 1 tsp. vanilla
  • 1c. heavy cream (very cold)



  1. Place mixing bowl and beaters in freezer to begin.
  2. In a small bowl, sprinkle gelatin over cold water; stir and let stand 1 minute to soften.
  3. Add boiling water; stir until gelatin is completely dissolved. (Mixture must be clear.)
  4. Stir together sugar and cocoa in the cold mixer bowl; add heavy cream and vanilla.
  5. Beat at medium speed until stiff peaks form; pour in gelatin mixture and beat until well blended.
  6. Spoon into wine glasses. Chill about 30 minutes.
  7. I especially enjoy topping it with fresh raspberries right before serving.


Servings: 4 ½ cups
Photo from The Food Network