Rum Chocolate Mousse

Rum Chocolate Mousse (2)a.JPG

So college. College is now very much a thing. This first year was such a whirlwind. A crazy, beautiful, wonderful whirlwind. I feel like I grew so much in what feels like such little time. I’m trying as hard as I can to hold on to these moments fiercely because they do pass away like dewdrops in the sunlight. Or like chocolate at a potluck. This metaphor is obviously incomplete without chocolate.

Rum Chocolate Mousse (25)a.JPG

This mousse is just my kind of dessert—easy enough to complete with just few utensils and minimal effort, but ostensibly hard enough to impress people and convince them that I’m really very swanky. It’s also conveniently dairy-free and contains no added sugar. The inspiration is from the ridiculously simple yet also weirdly intimidating chocolate-and-water mousse, I just added liquor and coffee because swank guys.

Now it’s a good thing we’re not British, because when the British call something “rum” it isn’t a compliment—it means odd or strange. Which I suppose isn’t such a bad thing, but let’s keep in mind here the original meaning of rum and if you’ve never had it with chocolate I pity you. If anyone asks you why the rum is gone, just tell them that you took it to make chocolate mousse. As long as you share, all should be forgiven.

Rum Chocolate Mousse (18)a.JPG

Chocolate-and-water mousse does seem intimidating in theory, but in practice it couldn’t be easier. Just throw all the ingredients in a medium pot, let them melt together, then throw them in an ice bath and whisk until smooth. Once it’s all thickened up, chill it in pretty glasses and you’ve got yourselves a party.

Rum Chocolate Mousse (13)a.JPG



12 oz. semi-sweet chocolate

8 oz. water

1 T. rum (dark is best, but white will do)

2 T. strong coffee or espresso

pinch of salt


In a medium pot, combine all ingredients Set over a moderate fire and whisk until everything is melted.. Meanwhile, prepare a large bowl with ice water and set a smaller bowl within it. When everything in the pot is melted, pour it into the ice bath bowl and whisk until thickened. Transfer to small glasses and chill until set.

Rum Chocolate Mousse (37)a.JPG

Advent Musings


I recently read a wonderful blog post from Hayley Stewart on Why Advent Should Terrify You, and it inspired me to jot down some of my own thoughts on Advent. Also, if you’ve never been to Hayley’s blog, you should go visit!

I realize this is primarily a food blog, but at this stage of my journey it’s just not feasible to bake healthy food and take pretty pictures. So instead this is a space for me to write non-academic, non-required, and probably nonsensical.

So…Advent. A lot of non-religious people have now assimilated the tradition of the Advent calendar, and it really bothers me. Especially when they start on December 1st. That’s a 25 day countdown, it’s not an advent calendar. And how many of these people have more than a superficial knowledge of what Advent really is? Why does everything have to be stolen from religious tradition and secularized?

What is more sad is the ignorance inside the Church of what Advent means. Who knows that if it hadn’t become a “Christmas countdown” within the Church we never would have seen such a secular version outside of religious belief? If we don’t start turning back to the real meaning of Advent, how can we hope to save the real meaning of Christmas? Advent is a vital to our faith. I think there’s a great tendency to forget that it is the beginning of the liturgical year. The first Sunday of Advent is the New Year of the Church.

“Be comforted, be comforted, my people, saith your God.  Speak ye to the heart of Jerusalem, and call to her: for her evil is come to an end, her iniquity is forgiven: she hath received of the hand of the Lord double for all her sins. The voice of one crying in the desert: Prepare ye the way of the Lord, make straight in the wilderness the paths of our God. Every valley shall be exalted, and every mountain and hill shall be made low, and the crooked shall become straight, and the rough ways plain.” (Isaiah 40:1-4)

These verses from Isaiah are kinda paradoxical, right? At first it sounds great. All that glory and exaltation and saving. But that voice of one crying in the desert (John the Baptist) is kinda bothersome. The wilderness is in fact our own hearts, and we are being exhorted to make straight in them paths for our God. This sounds like a whole lot of uncomfortable. But if we consider Advent as being a New Year, it’s the perfect time for resolutions and repentance. Making sacrifices and re-converting aren’t reserved for Lent alone. What better way to prepare for the birth of our Savior than renewing and strengthening our faith?

My theology course this semester was (wow…was? That’s weird….) on prayer and the sacraments, and I really loved how much emphasis there was on our relationship with God. That’s all He wants-to love us and to have His love returned. Why else would He send His only Son to save us? He gave us literally paradise and we threw it away because we have authority issues. Still He would assume humanity and die for us. Still He would seek us relentlessly. Preparation for Advent shouldn’t be empty self-mortification and abasement, it should be a joyful return of God’s love.

Of course we should still make sacrifices, but we should strive for a right understanding of sacrifice. God desires “sacrifices of praise”, and praise is an expression of joy and love. If we do mortify our flesh, it is only in order to bring us closer to Him. Tying this all back into Advent, make the focus of this preparation for Christmas prayer. Cultivate a deeper relationship with God, even if you don’t feel like you have anything to say, if you have the desire to grow closer to God you’re already doing it. Even setting aside moments of silence and mediation can be extremely fruitful.

Finally, we’re still “social creatures” and once we’ve received the Good News, we’re obliged to share it with others. The nature of God’s love doesn’t permit us to keep it to ourselves. That’s another thing to strive for this Advent: bringing God to others through your actions. Don’t leave it all up to God, but don’t try to think you can do it all on your own. These two things: prayer and charity, can make a huge difference in the spiritual abundance that is always available but rarely used during Advent. Remember: if there was no one else on the earth except you, Christ still would have come just to save you. Doesn’t that already make Christmas so much more special?

-Little Nothings-

Listening to repeatedly: Come and Get It- John Newman

Streaming on Netflix: Merlin & Supernatural

Staying up reading: Lois Lowry

Stalking this blog: A Beautiful Mess

Obsessed with this board: Paquets Cadeaux

Random thought: why do we say “a whole ‘nother”? It’s like we inserted “whole” right inside “another” and It’s really disturbing. Nother is not a word. English, what are you doing?

Laterny Night (182)ab

Balsamic Salted Caramel Ice Cream

First of all, it wasn’t my idea. We just had leftover egg yolks…and you know, it’s summertime.

Balsamic Caramel Ice Cream by Sprinkle with Sage (7)

Do you ever get tired of researching healthy ice cream recipes and seeing nothing but coconut milk, coconut milk, bananas, bananas, and more coconut milk? I mean, seriously? Enough on that, I already ranted.

In other news, Sucanat caramel is the stuff of legends and dreams. Just kidding–it’s cane juice, and cream, and maybe some salt but you get it, okay? Refined-sugar free, totally easy, and much healthier alternative to regular caramel. (to all you purists out there- I get it, sucanat is still “sugar”. That is true. But at least for me, this “sugar” doesn’t make me lethargic or guilty or gross. That is also true.)

Balsamic Caramel Ice Cream by Sprinkle with Sage (3)

So what else makes this ice cream super special? Well, it has eggs so it’s more of a traditional ice cream but the hassle is cut in half with my shortcut methods.

Balsamic Caramel Ice Cream by Sprinkle with Sage (6)

Let’s cut to the chase. You really just want to hear about the balsamic, don’t you? Don’t you? As far as I can tell, balsamic caramel pretty much only exists in the food world as a sauce. How boring. Luckily for me some lovely gelato makers in San Francisco decided to bring it to life in frozen form. And, also luckily for me, we stopped at their shop back in September when I was visiting family in California. I’m usually not the adventurous type when it comes to ice cream or gelato. I like chocolate. And all flavors with chocolate involved (except mint you sneaky sneaker). But that day I sampled the balsamic caramel gelato and it was so very very good.

Balsamic Caramel Ice Cream by Sprinkle with Sage (4)

So why am I just now getting around to recreating it? Well, as you may know, I try to keep it healthy around here, and until I discovered sucanat caramel I really didn’t have any healthi(er) way to make caramel. Yes, I know, date caramel has been around forevah, but I just…can’t get to that yet. So once I had found a way, the path was clear. From the streets of San Francisco to you,

Balsamic Caramel Ice Cream

Adapted from Sprouted Kitchen  


4 large egg yolks

1 c. sucanat

1.5 c. heavy cream

2 T. butter

2 t. salt

¾ c. raw milk

2 tsp. vanilla extract

2 t. balsamic caramel


In a medium pot, heat the sucanat and cream together until melted. Bring to a boil and let thicken considerably. Whisk in salt and butter (it will boil up but just keep stirring). When thick enough to cover the back of your spoon, remove from the heat. Whisk in milk, vanilla, and balsamic. Let it cool about 5 minutes.

Place egg yolks in a large bowl, over a pot of just barely simmering water (I just threw some water in the pot I had used to make the caramel: less dishes-more happy), being careful to not let the water touch the bottom of the bowl (double boiler method). Whisk the yolks until they become a pale golden color, (around 4 min.) Remove from the heat.

Starting with just a little at a time (you can do spoonful’s or use a glass cup measure and drizzle slowly) add some of the caramel mix to the egg yolks and whisk constantly. The idea here is to bring both mixtures to the same temperature. Add the rest of the caramel mix to the yolks and stir. Pour it through a fine mesh strainer in to another bowl, and refrigerate the mix for about an hour or two to cool. Freeze in an ice cream maker according to manufacturer’s instructions. Garnish with cacao nibs and ground black pepper (if desired).

Balsamic Caramel Ice Cream by Sprinkle with Sage (1)