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REC for HobNob East Chocolate Mousse as posted in South Bend Tribune newspaper May 30, 1989!
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."
HOBNOB EAST CHOCOLATE MOUSSE
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
Other messages in this thread:
- 13823. ISO dessert ideas to bring to a dinner. - Amanda_Pennsylvania - 6:01pm on 02/17/09 (27)
- REC: Chestnut Honey-Baked Pears Stuffed with Mascarpone--this is light with lots of panache... - charlie - 6:15pm on 02/17/09
- Made this around Christmas and really liked it REC: Apple Crostada with Brown Butter Streusel... - charlie - 6:23pm on 02/17/09
- Something chocolate would be good, but of course I'm biased. But... the dinner is not too heavy, so - Meryl - 6:23pm on 02/17/09
- Would you post the raspberry cream pie? Thanks! [NT] - Amanda_Pennsylvania - 6:33pm on 02/17/09
- Here ya go: - Meryl - 6:42pm on 02/17/09
- Are you kidding me? < hides eyes > - LisainLA - 7:31pm on 02/17/09
- LOL - I know that feeling! [NT] - Meryl - 8:14pm on 02/17/09
- Printer is clacking away. Meryl, this sounds wonderful! Can't wait for the spring strawberry crop - wigs - 4:06pm on 02/18/09
- A nice chocolate mousse served in wine glasses with a dollop of whipped cream would fit the bill.Let - wigs - 4:07pm on 02/18/09
- I was thinking of that also - good idea! Which chocolate mousse recipe do you use? My favorite is - Meryl - 8:23pm on 02/18/09
- Yes, I might do this! Chocolate, light, easily portable. - Amanda_Pennsylvania - 9:13pm on 02/18/09
- REC for HobNob East Chocolate Mousse as posted in South Bend Tribune newspaper May 30, 1989! - wigs - 1:22pm on 02/19/09
- From Jamie Oliver & posted by GayR--REC: Almond & Polenta Cake...great stuff... - charlie - 6:26pm on 02/17/09
- Chocolate Fondue which you could place in a snall crock pot to keep - Mercy - 6:35pm on 02/17/09
- Hooray!! Our hero, SuperMeryl has come back from the grips of the evil kryptonite to save the day!! - dianncy1964 - 6:52pm on 02/17/09
- psst, it was Mercy. ;-) [NT] - LisainLA - 7:38pm on 02/17/09
- I saw the "M" and assumed~ Mercy the Choclate fondue is great~ I need to eat more carrots [NT] - dianncy1964 - 5:08am on 02/18/09
- Another idea: Gramma's Apple Bread Pudding - it's delicious! Recipe inside... [LINK] - Meryl - 6:36pm on 02/17/09
- I find that Tiramisu is always a favorite. - Michael in Sarasota - 7:45pm on 02/17/09
- Amanda you can replace the brandy with orange juice. [NT] - Michael in Sarasota - 7:47pm on 02/17/09
- I was going to suggest tiramisu as well. Here is my favorite>>> [NT] [LINK] - LisainLA - 7:55pm on 02/17/09
- Great minds and all that, Lisa! [NT] - Michael in Sarasota - 8:07pm on 02/17/09
- I was going to suggest "limoncello tiramisu". It's ethereal [LINK] [IMAGE] - MarilynFL - 8:27pm on 02/17/09
- Here's one from way back. I've loved it for years. Fits your criteria. REC:Pineapple Meringue Cake [NT] [LINK] - Marg CDN - 9:45pm on 02/17/09
- Your idea for trifle is good! SOOO many different ways to make it and it's so lovely in the dish. [NT] - cheezz - 5:10am on 02/18/09
- I love trifle. I love the combination of fruit and custard and cake. [NT] - Amanda_Pennsylvania - 3:27pm on 02/18/09
- Thanks for all the ideas. I'll let you know what I do...wish I could do several... [NT] - Amanda_Pennsylvania - 3:25pm on 02/18/09