Recipe Box: Rosemary Chocolate Mousse

Get the recipe for this rosemary chocolate mousse via Claire Thomas

The seed of the devil is a classic horror film, but not for the reasons that will make you think. Surely this is a woman who is drugged by a coven of witches and then gives birth to the antichrist, but the real horror that unfolds on the screen is the story of a woman without autonomy, a woman who is manipulated in their circumstances, and fired when she begins to seek help. Mia Farrow is embodied vulnerability and tenderness-the ideal for the evil plans that surround complement. The film flows methodically, like a car accident in slow motion, as it reaches crescendo is horrible. The tense tone reflects the paranoia surrounding a harmless chocolate mousse dessert. Romero has begun to suspect his eccentric neighbors and even her narcissistic husband, when offered a plate at the end of a meal. Who knew something so sweet could have brutal consequences?

So for this post Halloween theme, I give chocolate mousse classic, enriched with a hint of rosemary. Enjoy!


  • 6 ounces bittersweet chocolate, chopped into pieces
  • 6 ounces unsalted butter
  • 3 tablespoons water
  • 4 large eggs, separated
  • ½ cup plus 1 tablespoon sugar
  • 1 tablespoon rum black belt
  • 1 tablespoon water
  • pinch of salt
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 sprig of rosemary

Claire Thomas's Rosemary Chocolate Mousse


1. Fill a pot halfway with hot water and bring to a boil over medium high heat. Put a glass or metal on top of boiling water (it should not touch the bottom of the container) and chocolate, butter, water, and sprig of rosemary meld together. Stir until smooth and remove from heat.

2. Fill a large bowl of a room full with ice water and set aside. In a glass bowl or large metal placed over the pan of simmering water, whisk the egg yolks with the cup of sugar, rum and 1/2 water for about 5 minutes until the mixture is thick and opaque, as a runny Caesar dressing.

3. Remove from heat and place the bowl with the egg yolk mixture into the bowl of ice water (make sure no water in the container!) And continue beating until the mixture of fresh egg yolks and thick , about 10 minutes. Remove the sprig of rosemary chocolate mixture. Fold chocolate mixture into the egg yolks.

4. In a separate bowl, beat egg whites with salt and cream of tartar until frothy. Continue beating until they begin to hold their shape. Whisk in sugar scoop and continue beating until thick and shiny, but not completely rigid, then vanilla.

5. Fold a third of the beaten egg whites into the chocolate mixture, then fold in the remaining whites just until incorporated. Do not overdo it or the mousse will lose volume!

6. Transfer the mousse to a serving bowl or divide into serving dishes. Refrigerate at least 4 hours, until firm. Enjoy!

To serve: I like to serve chocolate mousse because it is perhaps only a small dollop of whipped cream. The mixture does not need, or want, much embellishment.

Storage :. The chocolate mousse can be refrigerated up to 4 days

The prettiest chocolate mousse courtesy of The Kitchy Kitchen

does not get much more delicious than this, ladies.

What is your favorite Halloween themed treat?

Let me know in the comments!

X Claire
The Kitchy kitchen

Photos: The Kitchy kitchen

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