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…

Ross Martin's Chocolate Mousse

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…

Ross

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