Minnie’s Chocolate Mouse (Mousse)

  • Prep Time
    1 hour
  • Cook Time
    None
  • Serving
    8
  • View
    222

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.

Ingredients

Chocolate Mouse

    Directions

    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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