Today, we celebrate chocolate mousse. While the exact origins of the delectable dessert are unknown, it has been traced back to the French and Spanish chefs from the 17th century. Mousse, which is French for “foam” is made from whipped egg whites, sugar and the added sinful flavor of your choice. A few of BnBFinder’s inns have perfected their own chocolate mousse recipes and we’re happy to share them with you.

Belgian Chocolate Mousse
East Brother Light StationRichmond, CA

 Belgian Chocolate Mousse Belgian Chocolate Mousse

Ingredients:

4 eggs, separated
9 oz chocolate
I use Ghirardelli chips part semi-sweet, part bittersweet
2 tablespoons sugar

Directions:

  1. Melt chocolate slowly in a double boiler over low heat.
  2. Whip the egg whites with a dash of salt until they form firm peaks.
  3. Stir sugar and egg yolks until color changes to light orange and add the melted chocolate.
  4. Carefully add small amounts of the egg whites to the chocolate mixture, folding them in lightly, not stirring or beating.
  5. Pour into individual bowls and refrigerate for at least 2 hours. Garnish with a cookie or fresh berries.
  6. Serve

Vortex Chocolate Mousse Cheesecake
Lodge at SedonaSedona, AZ

 Vortex Chocolate Mousse Cheesecake Vortex Chocolate Mousse Cheesecake

Ingredients:

Cheesecake:

2 lb. cream cheese (room temperature)
1 1/3 cup granulated sugar
2 teaspoons vanilla extract
4 large eggs
1/2 cup sour cream
1 1/2 cups bitter sweet chocolate, melted

Crust:

1/2-cup graham cracker crumbs
1/4-cup walnuts (finely chopped)
1/4 teaspoon cocoa powder
5 tablespoons butter, melted

Directions:

  1. Preheat oven to 325F degrees
  2. Mix graham cracker crumbs, walnuts and butter in a bowl
  3. Press mixture into a 9” spring form pan that has been sprayed with a non-stick spray
  4. Bake in oven for 10 minutes then set aside
  5. Beat cream cheese with paddle attachment until smooth.
  6. Add sugar and beat until light and fluffy..
  7. Beat in vanilla and eggs, beating well after each addition.
  8. Mix in the sour cream by hand.
  9. Separate the cheese cake batter in to two bowls – One bowl will hold 1/3 of the batter, The remaining 2/3 in another
  10. Mix the melted chocolate into the bowl holding 1/3 of the batter
  11. Pour half of the plain cheese cake batter into the spring form pan
  12. Pour the chocolate batter on top of the plain cheesecake batter
  13. Pour the remaining plain cheesecake batter on top of the chocolate batter
  14. Bake in a water bath for 1 hour and 10 minutes
  15. Chill over night

Presentation:

  1. Cut the cheesecake into 12 pieces.
  2. Serve with strawberries and lightly sweetened whipped cream.

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