Cincinnati’s now-closed five star restaurant, The Maisonette, was famous for its dark and white chocolate mousse. When the restaurant closed a few years ago, it was kind enough to give out the recipe.
Here is the recipe for both the original and a honey version.
1 pound good quality semisweet dark or white chocolate
16 oz corn syrup or honey
3 egg whites
1/2 cup granulated sugar
1 quart heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla
Combine chocolate and syrup/honey in a large microwaveable bowl. Microwave 1 minute at a time (or less) stirring after each time (When melting chocolate in microwave, don’t do until it melts completely. While it is still holding its shape, stir until it’s completely melted). Let cool.
Beat egg whites with a stand mixer, slowly add granulated sugar and beat until stiff peaks form. Fold into the chocolate mixture.
Rinse out the mixer bowl, add the whipping cream, powdered sugar and vanilla. Whip until stiff. Fold into chocolate mixture.
Chill in bowl or divide into bowls. Great with raspberries or blackberries.
Makes 10 generous servings.