Minnie’s Chocolate Mouse (Mousse)

  • Prep Time
    1 hour
  • Cook Time
  • Serving
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Rosemary’s Baby (1968) directed by Roman Polanski and starring Mia Farrow is probably my favorite Halloween season movie.  It still scares me and I’ve seen it soooo many times!  There’s a scene where Minnie Castavet (played by Ruth Gordon) brings Rosemary a dessert she calls, “chocolate mouse,” and Rosemary complains it has a chalky undertaste, not realizing of course that Minnie has put something in the mousse that shouldn’t be there.  This recipe will produce a dark, rich, coffee scented mousse that is elegant and delicious.  The raspberries on top add a necessary sweetness so don’t forget them.


Chocolate Mouse


    Step 1

    Put the chocolate in a bowl or pan. Set it over a larger pan of simmering water and melt with the Grand Marnier and coffee. Let cool.

    Step 2

    Add the eggs one at a time to the chocolate, beating well after each addition.

    Step 3

    Whip the egg whites to stiff peaks. Add a pinch of salt.

    Step 4

    Whip 1 cup of the cream until stiff, slowly adding the sugar as you whip.

    Step 5

    Fold the egg whites into the whipped cream.

    Step 6

    Fold the egg-white-cream mixture into the chocolate. Start with 1/3 of the egg-white-cream mixture, then fold in the rest.

    Step 7

    Pour into serving cups. Chill for 2 hours.

    Step 8

    Whip the remaining one cup cream with the vanilla. Spread on top of the mouse and decorate with raspberries.

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