A Recipe from

Riding a Bus in Mexico

While planning my novel, Riding a Bus in Mexico, I knew that the protagonist, Peri, would need a friend so I created Sudie.  She becomes Peri's sidekick, especially when she needs rescued from Joe's constant sling of passive-aggressiveness that he hurls her way. Sudie is a fun-loving, young woman entrepreneur, who owns a bakery and refers to her business during most conversations. 

"I first discovered chocolate mousse at Edward’s Mansion while driving on 

the I-10 in Redlands. You couldn’t miss it. It was a three story Victorian, with 

a widow's walk and surrounded mostly by sparse freeway and farmland

The menu was luscious and decorated meticulously like the quaint old house. 

I wasn’t that hungry, so I decided on dessert. Chocolate Mousse. Need I say more? 

Yes. I need to say more. I heard angel's sing."An hour later as I veered onto the 

freeway, I realized that a repeat of my mousse experience would lay in wait for 

me another day. I was almost four torturous hours away from home, and being 

a frugal sort at the time, more trips up the road was not a solution to my problem, 

so into the kitchen I went for days...and weeks...until...Violá!"

Riding a Bus in Mexico, is a Coming of Age story told in first person by the protagonist. It's a fun read, so cozy up with a Pinot Grigio or Syrah! 

Robin’s Dark-Dark Chocolate Mousse (Without)

Ingredients for Six 4-6oz. serving sizes:

2 cups chilled heavy whipping crème

1 pasteurized egg white

1/2 cup (or to taste) Dark Chocolate Cocoa Powder

3 Tbsp raw sugar (or to taste – some will need more sweet)

1 tsp. Vanilla

2 Tbsp. butter Heat butter in the microwave until melted.

Heat butter in microwave until it is melted (usually no more that 35 seconds)

Use a whisk or blend electrically (very low speed) heavy whipping crème, and pasteurized egg white, until fluffy. Using a rubber spatula, fold in vanilla, sugar, and melted butter into fluffy mixture. Add cocoa until the batter is moist and blended.

Portion mousse into glass serving dishes.

Garnish with mint leaf or shaved white chocolate pieces

Chill (refrigerator is fine) until ready to serve.

Robin C’s Dark-Dark Chocolate Mousse (With)

Follow the above directions; however, increase cocoa to ¾ cup

Flavor with your choice (or use in combination) Amaretto or Grand Marnier.