The official recipe card for the amazing Moose recipe is difficult to read, but we have Jerry’s personal recipe and notes. If anyone wants to take a stab at interpreting the card, we’ve shared it below.
We keep a tame but drunk, tan moose in the alley at Five Spice Café. (In fifteen years, not one person’s asked why we have “moose” listed in the dessert section of the menu. So much for my little jokes.) There used to be a very fine inn in Pennsylvania called the 1740 House. The dishwasher-turned-chef was a woman, 18 or 19, and she taught me more-or-less this mousse, in return for my showing her how to make cheesecake.
Jerry Weinberg
Ingredients
- 1 cup egg whites
- ½ cup egg yolks
- 1 cup chocolate chips
- 1 ounce liquer/liquor blends (for example, bourbon and triple sec)
Instructions
- Melt chips on metal cookie tray or pan, low oven, stirring from time to time to make sure it just melts, taking care not to burn it.
- Meanwhile, whip egg whites till loose peaks form—not too stiff, that is.
- Stir yolks and liquor into chocolate, then gently fold egg whites into chocolate-yolk mixture.
- Scoop into approximately 6 individual dessert serving cups. Cover with plastic wrap, not touching the mousse. (If you choose to just serve from a big bowl—don’t leave in refrigerator too long or someone might get up in the middle of the night and knock it all off.)
Notes
For a nice change, if you’re OK with dairy products, sprinkle 1 tsp cinnamon evenly over the chocolate before melting. Follow rest of directions. Then swirl about 1/4 cup fresh whipped cream into each dessert cup.
