"Sweet Earth" - Chocolate Mousse with Chocolate Cookie Crumbles (Tierrita Dulce)

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will try this Sunday for my picky grandkids. will let you know .
but do you get the terracota planters? can I use any planter?

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Made this for a dinner party! So rich and yum and everyone was impressed. I skipped the cookie crumbs and edible flowers. I just spooned the mousse into parfait cups and topped it off with some fresh cinnamon whipped cream (about 1 cup heavy whipping cream whipped with 3T organic sugar and several sprinklings of cinnamon.

Will definitely make this again.

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This is for Pamela from Livamore, Ca, You wanted this recipe that was from the same show as this dessert came from. "Welcome Home boys".

Shrimp Seviche "Xni Pec" (Seviche de Camarones Xni Pec
Recipe courtesy Daisy Martinez, 2008
Prep Time: 1 hr 0 min Inactive Prep Time: 3 hr 0 min Cook Time: -- Level:
Easy Serves:
8 servings Ingredients
Seviche:
2 pounds small (41 to 50 per pound shrimp, peeled and deveined, see Cook's Notes
3 lemons, juiced
3 limes, juiced
2 oranges, juiced
Xni Pec:
1 large tomato, seeded, and cut into medium dice (about 1 1/4 cups
1/3 cup freshly chopped cilantro leaves
1/3 cup olive oil
1/4 cup finely diced Spanish onion
1 teaspoon finely chopped chile pepper, see Cook's Notes
1 lime, juiced
Salt and freshly ground black pepper
Good quality corn tortilla chips, for serving
Directions
To make the seviche: Toss the shrimp with the lemon, lime and orange juices in a large non-reactive bowl. Refrigerate for a minimum of 3 hours or until the shrimp have turned opaque.

While the shrimp is "cooking," make the Xni Pec: Toss the tomato, cilantro, olive oil, onion, chile, and lime juice in a bowl to mix. Season with salt and pepper, to taste.

When the shrimp are ready, drain them and discard the marinade. Toss with the Xni Pec. Divide among martini glasses or other serving dishes and garnish each with a corn tortilla chip. Pass remaining chips separately.

Cook's Notes: Peeled and deveined shrimp are now available at most markets. You will save a considerable amount of prep time by purchasing "P and D" shrimp instead of those that need to be peeled and deveined.

Choose your chile depending on how much heat you can tolerate. I love heat, so I would go with a habanero chile seeds and all, about the hottest there is, for this. For a milder dish, choose serranos or jalapenos and remove the seeds before chopping.

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This recipe is all most the same as Granma's she called Dirt Pudding.Sure brings back fond memories.Thanks

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Where is the ceviche recipe that was on this show ???? Looked awsume !!!
Come on Daisy let me have it.

John Crenshaw