Prep the ingredients per the instructions above.

For Chocolate Mousse: In a heatproof bowl, melt the chocolate and butter together over a pot of simmering water (double boiler), stirring until smooth. Remove from heat and let it cool slightly.

In a separate bowl, whip the heavy cream with granulated sugar and vanilla extract until soft peaks form.

Gently fold the whipped cream into the melted chocolate mixture until well combined.

Divide the chocolate mousse into serving glasses or bowls. Cover and refrigerate for at least 2 hours or until set. Garnish with whipped cream or chocolate shavings before serving, if desired.

For Roasted Butternut Squash & Arugula Flatbread: Preheat the oven to 400°F (200°C).

Toss the diced butternut squash with olive oil, salt, and pepper. Roast in the preheated oven for 20-25 minutes until tender.

Sprinkle shredded Gruyere and Fontina cheese evenly over the flatbread crusts, leaving a border around the edges.

Arrange the roasted butternut squash over the cheese. Sprinkle sesame seeds around the edges of the crust.

Bake the flatbread in the oven for 10-12 minutes or until the crust is golden brown and the cheese is melted.

In a small bowl, toss arugula with olive oil, lemon juice, salt, and pepper.

Once the flatbread is cooked, remove it from the oven and top it with the dressed arugula. Slice and serve.

For Spiced Lamb Chops with Vegetable Couscous & Mint Yogurt Sauce: In a bowl, mix olive oil, ground cumin, paprika, ground coriander, salt, and pepper. Rub this mixture over the lamb chops and let them marinate for 30 minutes.

Preheat a skillet over medium-high heat. Sear the lamb chops on both sides to your desired temperature.

Prepare the couscous according to package instructions. Fluff with a fork.

In a separate pan, sauté the diced carrots, zucchini, peas, and onions until tender.

Mix the sparkling water and lemon.

Serve the lamb chops with vegetable couscous, and sparkling water. Enjoy mousse for dessert.