Something weird has happened to my emails and I’ve lost the request for the recipe for Ross Martin’s Chocolate Mousse that came via the contact page. So I do hope that the person who requested it, will read this and forgive me for not responding directly. Mind you, I might have imagined it…
Still, it’s such a good recipe with such lovely memories attached to it, I am happy to post it up for one and all…
I made this for last New Year’s Eve dinner and it was fab. Here’s a picture…
It was the dessert after possibly the most delicious thing I have ever made for the Silver Screen Suppers project, Ross Martin’s Beef in Anchovy Cream. Rrrrrrrrrrrrrowwwwww!
So here’s the recipe for the mousse:
Melt 4 oz sweet and 4 oz bitter chocolate in top of double boiler over simmering water. Beat 3 egg whites until stiff and beat in 1/2 cup sugar. Combine with chocolate and fold in 2 cups whipped heavy cream. Turn into a mold rinsed in cold water and chill mousse for 2 hours. Unmold and decorate with whipped cream. (Serves 6).
As you see, I made little individual ones, in Mr Rathbone’s best china…
It seems as though Ross was quite a cook, the lovely Jeanette from Ross Martin Remembered sent me a couple more of Ross’s recipes, so they are going on my list for trying out… Watch this space…
4 responses
I love anything chocolate, so this looks amazing! You should make the Haarlem Celebration Cake from A Treasury of Great Recipes. I want to make that one so bad. It sounds AMMMMMAZING.
ooooooh, yes! I shall put the Haarlem Celebration Cake on the “to do” list! Jx
I love anything chocolate, so this looks amazing! You should make the Haarlem Celebration Cake from A Treasury of Great Recipes. I want to make that one so bad. It sounds AMMMMMAZING.
ooooooh, yes! I shall put the Haarlem Celebration Cake on the “to do” list! Jx