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Prep Time1 hour
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Cook TimeNone
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Serving8
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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.
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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