Suzanne’s Chocolate Mouse (Mousse)
Jan 25, 2018 05:00AM
● By Lana Granfors
By Lana Granfors
Recipe by Suzanne Birch
Photo by Kara Stewart
We are excited to share our first reader’s submission for the What’s Cookin’ page! Suzanne Birch submitted this recipe and shared with us her sweet Valentine’s memory.
She remembers several years ago, taking her young son out to dinner to celebrate Valentine’s Day. When it came time for dessert, he misread the menu and thought they were serving “chocolate mouse” for dessert. They all got a good chuckle out of that dessert option, but she assured him the restaurant was not serving mouse and explained the recipe and that the spelling was mousse, not mouse. Since, she has made her “Chocolate Mouse” dessert on many occasions, each time recalling their funny memory from that special dinner.
Thank you, Suzanne, for sharing your recipe and your memory.
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Suzanne’s Chocolate Mouse (Mousse)Serves 4
Prep time : 15 minutes
Cook/Prep time: 1 hour
Total time: 3 hours 15 minutes
7 oz. bittersweet or semisweet chocolate, cut into pieces
3 T unsalted butter, room temperature
3 eggs, separated, room temperature
1 tsp. vanilla
1⁄2 tsp. cream of tartar
1⁄4 cup plus 2 T sugar
1⁄2 cup heavy whipping cream, chilled
STEP 1: Heat chocolate pieces and butter in heavy 2-quart saucepan, or double boiler, over low heat, stirring occasionally, until melted and mixture is smooth. Remove from heat and cool slightly. With a whisk, beat the egg yolks into the chocolate mixture, one at a time, until smooth after each addition. Set aside.
STEP 2: In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1⁄4 cup sugar and continue beating until stiff peaks form. Stir about one-fourth of the meringue into chocolate mixture. Fold the chocolate mixture into remaining meringue and fold until just blended. Do not over mix.
STEP 3: In a chilled bowl, beat cream until it begins to thicken up. Add the vanilla and the remaining 2 T sugar. Continue beating until the cream forms soft peaks. Keep about 1⁄2 cup of whipped cream for garnish and fold the rest of the whipped cream into chocolate meringue. Divide the mousse into four pretty dessert dishes. Chill for at least two hours. This dessert can be refrigerated for up to 24 hours before serving. When ready to serve, garnish with whipped cream and chocolate shavings before serving. Enjoy!