Crate and Barrel tends to be a bit... generic. In the past, it hasn't been my favorite. Sure, it's great for the classics, and of course, kitchen items, but I've never been a fan of their rug and pillow patterns and their furniture has been, well... boring. Recently, however, they've proved me wrong! These are a few of my recent favorites {Crate and Barrel}
image via sacramento street 
On another note, how absolutely stunning is she...
This past Saturday we had three of my best girl friends over, along with the men in their lives. I cooked a four course meal for eight! {with the much needed help of my wonderful boyfriend, Cara and Nate}
On the Menu:
The table:
The Mousse was AH-MAZING. Courtesy of the Barefoot Contessa herself. It was definitely a labor of love, but SO worth it.Combine the 2 chocolates, 1/4 cup water, and the vanilla in a glass bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined.
Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl.
Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm but not dry. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes or an 8-cup serving bowl. Chill and decorate with whipped cream and oranges. Serve with extra whipped cream on the side.
Whipped Cream: 2 cups cold heavy cream, 2 tablespoons sugar, dash pure vanilla. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
