About Trish: Award-winning novelist Trish Perry has written eight inspirational romances for Harvest House Publishers, Summerside Press, and Barbour Publishing, as well as two devotionals for Summerside Press. She has served as a columnist and as a newsletter editor over the years, as well as a 1980s stockbroker and a board member of the Capital Christian Writers organization in Washington, D.C. She holds a degree in Psychology.
Trish’s latest novel, Unforgettable, released in March, and Tea for Two released in April. She invites you to visit her at www.TrishPerry.com
About Tea for Two:
Zack Cooper tries his best to raise his children, but he’s losing his grip on them in their teen years. They’ve both had scrapes with the local law.
Tea Shop owner Milly Jewel has the perfect woman in mind to help Zack. Counselor Tina Milano meets weekly at the tea shop with her women’s group. Milly encourages Zack and Tina to work together to draw the teens back before they get in even hotter water. Milly never thought things might heat up between Zack and Tina. Or did she?
Tina’s connections with the Middleburg police department prove a mixed blessing for Zack and his kids. Both her best friend and old boyfriend are officers on the force.
And when Tina’s women’s group gets wind of her personal pursuits and clashes, they want to help. The group’s meetings at the tea shop take on a slightly different flavor. Tina wonders who, exactly, is counseling whom.
Chocolate Mousse Cake
6 ounces crushed malt balls
8.8 ounce container mascarpone cheese
7 ounces heavy cream, whipped
3 seven ounce packages white chocolate & Macadamia cookies
1 cup Bailey’s Irish cream liqueur (for non-alcoholic version use Irish Crème coffee creamer)
10 ounces chopped dark chocolate
2 eggs (room temperature)
¼ cup caster sugar (very fine granulated sugar)
¾ cup heavy cream, whipped
Make chocolate mousse—
- In microwave-safe bowl, microwave chopped chocolate until almost melted, stirring after each minute. Set aside to cool slightly.
- Beat eggs and caster sugar with electric beater for five minutes.
- Stir in cooled chocolate.
- Fold in ¾ cup whipped cream.
- Refrigerate until needed.
Set aside ¼ cup crushed malt balls.
Fold together mascarpone, 7 ounces whipped cream, and remaining malt balls. Remove the base of an 8-inch spring form pan and place the ring on a large serving plate (ring will serve as a mold for the cake). Cut a strip of parchment paper and line side of ring. Dip cookies, one at a time, into liqueur and place in single layer in mold to cover base. Spread half mascarpone mixture over cookies. Top with another layer of cookies dipped in liqueur.
Spread chocolate mousse over cookies. Top with one more layer of cookies dipped in liqueur. Spread remaining mascarpone mixture over cookies and sprinkle with the ¼ cup reserved malt balls.
Cover and refrigerate overnight. Then remove spring form, peel away parchment paper, cut, and serve.