october recap

We’re happy to report that we have our ‘bug’ debugged {fingers crossed that didn’t jinx it}, and our blog is back in business. So, while our posts have been live on the web, you {all our fabulous readers} have not received them via email. So, during your relaxing {or busy} weekend, take the time to catch up on all the fabulousness that’s been happening at Tutto Bella.

If you love chocolate or you’re looking for the perfect party dessert, read all about this chocolate mousse. Yummy.

The colors of the rainbow have never looked so good than when Drew Coleman, Event Consultant at Life Design Event Planning, and his team set up this shoot - seriously, so pretty.

It’s the time of year to bundle up…don’t forget to bundle up your home accessories too with these fuzzy sweater ideas. 

After you carve your pumpkin this year, make this spiced pumpkin seeds recipe.

Looking for a Longchamp bag steal…look no further than here.

We are head over heals for this lovely vintage glamorous shoot. 

This creamy Italian pasta recipe will have your guests asking for seconds, and you reigning as a domestic goddess.

If you like a good deal like we do, you will love these fall steals.

chocolate mousse

I love all things chocolate. I’m totally addicted. So, last week, while perusing my cookbook filled with family and friends recipes {given to me at my bridal shower}, I was happy to find a chocolate mousse recipe by one of my fabulous BFF’s, Kimi Hansen. It sounded like the perfect ‘fix’ and let me just say, OMG…SO GOOD. I love it. I tried it on my sister-in-law and the kids {virgin recipe} and they, too, were WOWed! For you gluten-free folks, it’s totally doable too.

To share with guests at your upcoming Halloween parties, just serve it in shooter glasses, top it off with homemade whipping cream and then decorate it with orange sprinkles.

Chocolate Mousse
{Recipe by Kimi Hansen}

Ingredients
1 cup chocolate chips {I used Nestle and it was delish, but Kimi tells me it’s even better with Ghiradelli or a ‘higher quality’ chocolate}
1 cup whipping cream
1 egg yolk
1 tsp vanilla
1 tsp Kahlua or Dark Creme de Cocoa {for the kiddos, exclude this ingredient, and I promise, it’s still so yummy}

How To
Add chocolate chips, Creme de Cacao, vanilla extract and egg yolk to a blender
Heat cream to a boil on the stove and then slowly add the cream to the other ingredients in blender
Pulse ingredients together
Pour into serving glasses and refrigerate for at least 3 hours
Top with raspberries, or another fruit or whipping cream and sprinkles

{images via Tutto Bella}