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Minnie’s Chocolate Mouse (Mousse)

  • Prep Time
    1 hour
  • Cook Time
    None
  • Serving
    8
  • View
    1,177

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.

OKAY – I HAD A PROBLEM WITH MY CHOCOLATE SEIZING SO HERE IS WHAT I LEARNED:

The safest technique

To add Grand Marnier without seizing:
  • Loosen the chocolate first
    • Add 2 tablespoons of water (Giangi’s method)

      , or

    • Add cream (Food.com and Skinny Chick methods)

      , or

    • Add egg yolks and sugar before the liqueur.
  • Once the chocolate is smooth and fluid, whisk in the Grand Marnier.
  • Then fold in whipped egg whites or cream as your recipe requires.
  • 3 Sources

Practical step-by-step

  1. Melt chocolate gently.
  2. Add a small stabilizing liquid (water, cream, or yolks).
  3. Stir until glossy and smooth.
  4. Add Grand Marnier while whisking.
  5. Proceed with mousse assembly.

Why this works

Once chocolate is part of an emulsion (chocolate + water/cream/yolks), the sugar crystals are already hydrated and cannot seize when additional liquid is added. This is why every recipe incorporates Grand Marnier only after the chocolate mixture is stabilized.

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 coffee. Let cool.

    Step 2

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

    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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