What’s Happening Today – February 11, 2021

Today on DelmarvaLife –

Margaret Bayalis, formerly of Milford, is painting to heal. She’s painting portraits of people lost to COVID-19.

Author, Jim Duffy with Secrets of the Eastern Shore joins us to tell the story of Vernon and Juanita Cooper and their honeymoon at the lighthouse.

It is American Heart Week and we are talking matters of the heart. TidalHealth Exercise Physiologist, Caroline Farrell talks about some of the adult exercise programs offered through the health system.

The Community Players of Salisbury present, “Almost, Maine.” It’s a play that will be streamed virtual. Director, Ken Johnson talks with us about how the troupe made it happen.

Katie stops by Conversation Peace Jewelers in Lewes for some last-minute Valentine’s Day gift ideas that don’t look last minute.

From our Hot Topics:

The Food Bank of Delaware announced today that applications are currently being accepted for the organization’s free 14-week training program, The Culinary School. Click here for more information.

Layton’s Chance Vineyard and Winery is holding a Signature Pairing: Chocolate and Wine. Click here for more information.

In Chincoteague, the Death by Chocolate event on Friday and Saturday involves wandering all over the island in search of sweet treasures. Click here for more information.

The Friends of the Caroline County Library is hosting “Stay in and Read.” Click here for more information.

Mr. Food Test Kitchen

One glimpse of this treat and your valentine will think you spent a bundle on ordering a gourmet dessert. These Chocolate Mousse Cups are extra decadent and super special. Plus, they’re simple to make, thanks to the help of some small balloons!

What You’ll Need

CHOCOLATE CUPS
2 cups semisweet chocolate chips
1 tablespoon vegetable shortening
8 small round balloons (see Note)
CHOCOLATE MOUSSE
2 cups semisweet chocolate chips
1/2 cup water
1/4 cup sugar
1 teaspoon instant coffee granules
2 cups heavy cream
1 teaspoon vanilla extract

What to Do

Line a baking sheet with wax paper. In a medium saucepan, over medium-low heat, melt chocolate and shortening 3 to 5 minutes, stirring constantly until chocolate melts and mixture is smooth. Let cool slightly.
Meanwhile, inflate balloons to about the size of an orange; tie knots to seal. Dip and spoon chocolate over bottom third of balloon. The chocolate should look like a bowl. Allow excess chocolate to drip off bottom and place on baking sheet. Chill 25 minutes or until chocolate is firm.
Carefully pop balloons and remove them from chocolate cups. Refrigerate until ready to fill.
Place chocolate chips in a large bowl; set aside. In a small saucepan over high heat, bring water, sugar and coffee granules to a boil, stirring occasionally. Pour coffee mixture over chocolate chips and stir until chocolate is melted.
Meanwhile in a large bowl, beat heavy cream and vanilla until stiff peaks form. Gently fold chocolate into the whipped cream until thoroughly blended. Spoon chocolate mousse evenly into chocolate cups and refrigerate four hours or until ready to serve.