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Rose read somewhere years ago that the quality of a French restaurant can be deduced from the quality of the Chocolate Mousse that it serves for dessert. Today, French restaurants serve all sorts of ethereal granitas, foams, and snows in an astounding array of flavors. And the Chocolate Mousse Rose was served recently at a very high end restaurant in Honolulu was accompanied by “Candied Peanuts, Gros Michel Banana, and Popcorn Ice Cream.” But the Chocolate Mousse was still Chocolate Mousse, that magical and unapologetic combination of chocolate, butter, eggs and cream that you can make yourself without very much trouble at all. Our Chocolate Mousse is adapted from Death by Chocolate by Chef Marcel Desaulniers.

Recipe included in: A World of Tea Parties, A French Afternoon Tea