WICKWOOD INN
Saugatuck, Michigan

 

 

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.
 
1½ pounds semisweet chocolate chips
½ cup prepared espresso coffee
½ cup Grand Marnier
4 egg yolks
2 cups heavy cream, chilled
¼ cup sugar
8 egg whites
Pinch of salt
½ teaspoon vanilla extract

1. Melt the chocolate chips in a heavy saucepan over very low heat, stirring: add the espresso coffee, then stir in the Grand Marnier. Let cool to room temperature.

2. Add the egg yolks, one at a time, beating thoroughly after each addition.

3. Whip 1 cup of the cream until thickened, then gradually beat in the sugar, beating until stiff. Beat the egg whites with salt until stiff. Gently fold the egg whites into the cream.

4. Stir about one third of the cream and egg mixture thoroughly into the chocolate mixture. Then scrape the remaining cream and egg mixture over the lightened chocolate base and fold together gently. Pour into 8 individual dessert cups or a serving bowl. Refrigerate for 2 hours or until set.

5. At serving time whip the remaining cup of cream until thickened, add the vanilla, and whip to soft peaks. Top each portion of the mousse with a share of the cream and a little garnish.
 
 





















 
"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