Deep Dark Chocolate Mousse
When we want to indulge, we want the best!! And this is the richest most scrumptious chocolate mousse we've ever met --- anywhere. It's a far cry from a light French Chocolate Mousse. We always thought of it as the Americanization of Mousse.
Of course we're very subjective as
this was the most popular dessert we made for our little New York shop,
The Silver Palate long ago. It dazzled our clients the first day and
forever more. Now it's become an internet classic. But it's ours and every
bite is filled with memories galore. Of course you can change the Grand
Marnier to Frangelico, Amaretto, or even Vin Santo, but the original is
still our favorite. I like to serve it in a pretty glass with a dollop of
whipped cream softened laced with sour cream. Originally we sprinkled it
with candied violets, but today sugared flower petals, fresh mint, red hot
hearts, chocolate shavings . . . use your imagination. I promise it will
become your new go to chocolate dessert.
"Stop complaining. You've got the sun in
the morning and me at night."
---- New Yorker
Wickwood Inn | 510
Butler Street P.O. Box 1019 | Saugatuck, MI 49453
Tel (800) 385-1174 | www.wickwoodinn.com | Bill and Julee Rosso Miller, Proprietors