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REC for HobNob East Chocolate Mousse as posted in South Bend Tribune newspaper May 30, 1989!

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Joined: Mar 10, 2006


Posted to Thread #13823 at 1:22 pm on Feb 19, 2009

A reader wrote requesting this recipe from a restaurant in Columbus, Indiana. A subsequent letter to the management of that establishment soon brought a friendly reply expressing pleasure in having a dedicated customer who wanted the recipe. Also given are tips for success by Warren Cole, restaurant owner, along with this amusing little note at the conclusion of his reply: "There are no surprises in this recipe, for all happy mousse are alike, but unhappy mousse are all unhappy in different ways."


2 ounces semisweet chocolate
3 Tablespoons heavy cream
1/4 cup sugar
1/4 cup Kahlua -OR- other coffee-based liqueur
2 egg whites, at room temperature
2 cups heavy cream

Notes from Hobnob East in Columbus, IN: "Work with well-chilled ingredients when beating and folding in heavy cream. Chill metal bowl and beaters before whipping cream. (Do NOT use a glass bowl to whip cream.) Use the heaviest cream available. Use the very best quality of chocolate possible.

In top of a double boiler, gently melt the chocolate. When fully melted, stir in the 3 Tablespoons of heavy cream and remove from heat. Separately dissolve sugar into Kahlua over low heat.* When fully dissolved, blend with chocolate. Chill this mixture well.

Whip egg whites and fold into chocolate mixture.

(*Note from Caryn--I dissolve 1/8 cup sugar in the liqueur and reserve the remaining 1/8 cup sugar to beat into my egg whites.)

Whip the remaining 2 cups heavy cream and fold into chocolate-egg white mixture.** Allow to set up well in refrigerator before serving.

To serve, spoon into glasses and garnish with slivers of dark chocolate and whipped cream. Yields about six 1-cup servings.

**At this point I portion the mousse into wine glasses and then chill it well before garnishing and serving. Caryn

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