Chocolate mousse was obviously a big favourite in the world of puds for movie stars. I have recipes by Deborah Kerr, Jack Hobbs, Moira Lister, Raymond Burr, Rose Martin, Wendy Toye, Agnes Ayres, and Carol Burnett. There are possibly more tucked away under other names too, but Vincent’s recipe is SO good I’m not sure I will ever be tempted to try another.
These are ones I made during the Vincentennial Cookblog project
I love the fact that my Treasury of Great Recipes has a big chocolatey fingerprint on the page where this recipe resides. Proof that the person who had this very best of all cookbooks had also made this mousse.
I made this for Mr R on Valentine’s night and the quantities were enormous, so there was enough for six generous portions, 4 of which I popped in the freezer. This freezes really well and you can just take it out on the day you are going to serve it and let it defrost in the fridge for a bit.
Mr R’s verdict was, “I couldn’t ask for anything more in a chocolate mousse” and I concur. It’s absolutely perfect.
Vincent Price’s Pots de Creme Chocolate (Individual Chocolate Mousses)
225g / ½ lb semisweet chocolate bits
1 tablespoon instant coffee
2 tablespoons light rum
In the top of a double boiler heat chocolate, 5 tablespoons cold water and the coffee. Separate the eggs. Beat the yolks into the melted chocolate mixture. Beat in the rum and allow mixture to cool slightly.
In a separate bowl beat the 5 egg whites to soft peaks. Fold them gently into the chocolate mixture.
Pour into 8 pot de crème cups with lids (or any small cups that you can cover) and refrigerate 24 hours before serving.
Note: I am guessing that Vincent meant 1 tablespoon instant coffee granules (rather than a tablespoon of instant coffee that is already sitting by the stove ready to be drunk) so this is what I use. Once I made the mousse with Sailor Jerry rum and that was absolutely gorgeous.
I LOVE THIS MOUSSE – thanks Vincent!