No, I created neither the name nor the recipe. Yes, it lives up to its mantle, and then some. By a mile.
The May '10 issue of House Beautiful (my employer) features this chocolate mousse recipe supplied by Mary Richardson Kennedy (aka Mrs. RFK, Jr.).
Whoa — talk about a textbook example of the "this is so crazy, it just might work" phenomenon. Expectations were very low given a look at the ingredients, including avocado, maple syrup, balsamic vinegar, soy sauce. There is cocoa powder and a smidgen of organic sugar in there too. But still.
At first I was certain this had to be the result of some kind of telephone game. "I had the most divine chocolate mouse with this unusual ingredient, I think she said maple syrup" was passed on as having "something unusual, what was it, oh yes, soy sauce…" to "yes she said an usual flavoring, was it balsamic vinegar?" followdd with "it was served in this lovely avocado-colored bowl." And so on. How else could this recipe have come about?
Of course I had to give it a spin.
My audience: My friends Trista and Eric and their lovely daughters Miranda (10) and Georgia (8). Miranda's a good sport, food wise. Georgia is more particular: no fruit, no vegetables. Exists solely on a diet of hot dogs, French fries and foie gras (true, but too long to explain here).
Making the mousse was incredibly easy. A simple dumping of all the ingredients into the food processor resulting in a silky smooth, glossy, dark brown mousse, ready to serve without chilling. Layered with raspberries and a bit of mint. It certainly looked wonderful. But the taste — how could it, why should it be edible, given its composition?
Without hinting at about the highly unorthodox ingredients, the response was rapturous.
Georgia: "Delightful"
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Miranda: "God-worthy"
Trista: "Chocolately nectar, good for mortals too."
Eric (not a fan of sweet chocolate desserts): "Delicious"
Steve: "Disgusting" — BUT HE KNEW WHAT WENT INTO IT IN ADVANCE AND HE STILL DEVOURED EVERY LAST BIT.
My take — sheer perfection. Deep dark chocolate taste, not too sweet, creamy and rich. Well worth making based on taste alone, with the added bonus of inevitable amazement when you reveal the secret.
Given the apparent lunacy of the recipe, we had some fun speculating about what else might be added. Prunes? Ranch dressing? Hearts of palm? Carrot shreddings? But it was only joking around, this is perfect, perfect, perfect as is.