Rosemary’s Baby and Chocolate Mouse

Hey there,

So as you know I have decided to add new regular categories on here and one I had been mulling over was a recipe and movie section. And after I watched this I made the final decision that it was something I wanted to do, so without further adieu here is the first recipe and movie selection (I’m working on a catchy title I promise).

If you happened to read the title then you know this weeks movie/recipe selection is Rosemary’s Baby and a chocolate mousse. You may also have noticed that I spelled mousse MOUSE in the title and if you want to know why I did that or just why the hell chocolate mousse goes with Rosemary’s Baby watch this:

See! Chocolate mousse plays such a pivotal role in this movie it should have been included in the credits.

Any who I admittedly have never made nor had chocolate mousse and I pretty much just have a basic knowledge of what it is.  So after watching a recipe on Novel Noms (link above) that included a chocolate mousse I decided to give it a try.  I figured since I’m broke I needed to make it using whatever ingredients I had lying around my house and unfortunately heavy cream was not in that list. So after a little searching and creativity I came u with a pretty damn good alternative chocolate mousse recipe.

Here is what I used:

- Quarter cup semi-sweet chocolate chips

- Milk

- Starbucks Hot Chocolate mix

- Cool Whip

- Almond flavor

- Cinnamon

I also integrated two main recipes and modified them for what I had. If you just google simple chocolate  mousse recipe you should have no problem finding something to work from. One recipe called for heavy cream and chocolate chips and another called for Cool Whip and pudding mix.

Here’s what I did:

1. Melt the chocolate in a double broiler (aka bowl over pot of boiling water)

2. Heat up milk and mix in hot chocolate mix.

- you don’t need a lot of milk here because it is really just to smooth out the chocolate and stretch it.

3. Combine hot chocolate mixture and melted chocolate.

- again you want you chocolate to be thinned out and smooth, but with a sturdy enough consistency it       doesn’t water down the Cool Whip. You will really just have to eyeball it.

4. Add flavor

- whatever flavor you want I used almond, but you use what you like/have.

5. Mix in the Cool Whip

- Similar to the incorporation of hot chocolate this step is a little tricky. You really have to take a less is more approach because too much Cool Whip and you lose the chocolate taste ending up with chocolate Cool Whip and too little and it won’t be airy enough. I started out with two spoonfuls and it seemed like it wasn’t enough, but after I completely incorporated the Cool Whip  I realized it was plenty.

6. Chill (both yourself and your mousse)

 

Enjoy!

 

 

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