Will You Have Yours With or Without?

I discovered another chocolate mousse at Edward’s Mansion Restaurant located (once upon a time) in Redlands, California. You couldn’t miss the building. It was an old three story Victorian complete with a widow’s walk. It sat about 500 yards off the I-10 and it was surrounded by farmland. Once seated, I perused the menu that was as quaint as the old house. I wasn’t hungry, but being polite, I decided on a dessert, chocolate mousse, while I gazed at walls, wall-paper, and old pane windows. I was about to admire further, the grand staircase, but I had become distracted. Yes. The mousse.

Bare with me while I try to describe the perfection of Edward’s mousse. Let’s just say that the velvet-creamy texture only enhanced the delicate bitter-sweetness of dark cocoa that exuded on the roof of my mouth. And, I heard angels sing.

As I veered onto the freeway, the reality of a repeat experience would lay weeks or months away. Being a frugal sort at that time, my mind went into plan mode. Four hours later and two minutes later, I was in my kitchen . . . for hours. I continued my work the next day. Weeks flew into months until, Violá!

Robin’s Rendition of Dark-Dark Chocolate Mousse (without)

(Pair this recipe with a Riesling. The flowery aroma adds that wine-fun beauty.)

Ingredients for Six 4-6oz. serving sizes:

2 cups chilled heavy whipping crème

1 pasteurized egg white

1/2 cup (or to taste) Dark Chocolate Cocoa Powder

3 Tbsp raw sugar (or to taste – some will need more sweet)

1 tsp. Vanilla

2 Tbsp. butter Heat butter in the microwave until melted.

Heat butter in microwave until it is melted (usually no more that 35 seconds)
Use a whisk or blend electrically (very low speed) heavy whipping crème, and  pasteurized egg white, until fluffy. Using a rubber spatula, fold in vanilla, sugar, and melted butter into fluffy mixture. Add cocoa until the batter is moist and blended.

Portion mousse into glass serving dishes.

Garnish with mint leaf or shaved white chocolate pieces

Chill (refrigerator is fine) until ready to serve.

Robin C’s Dark-Dark Chocolate Mousse (With)

Follow the above directions; however, increase cocoa to ¾ cup

Flavor with your choice (or use in combination) Amaretto or Grand Marnier.