Extra Creamy Chocolate Mousse w/Meringue & A Classic Manhattan

In February, I wanted to celebrate my father Carl's 100th birthday with his favorite birthday beverage – a Manhattan cocktail and a decadent dessert. Although he passed in 2022, having a party with friends and family to acknowledge his 98 years was significant.

My dad was born on a dining room table in the house he grew up in just north of Green Lake, outside the then-Seatte city limit.

He was a WWII veteran and was married to my mother, Pat, for over 63 years until she passed. He built their retirement home on Hood Canal, where he lived the rest of his life. It is also where we had his 100th birthday party.

So, what does one serve with a Manhattan? Of course, I went to the internet, and something chocolate came up as a good choice. Narrowing it down, I chose a creamy chocolate mousse and a classic rye Manhattan. These recipes proved to be the perfect pairing.

Classic Rye Manhattan

Prep Time: 3 Mins

This classic cocktail is made with a simple mix of whiskey, sweet vermouth, and bitters. A sweet cocktail cherry is the signature garnish.

Ingredients:

2 oz of your favorite rye whiskey

1 oz sweet vermouth

2 dashes of Angostura bitters

Directions:

Combine all ingredients in a mixing glass and fill it about 3/4 with ice. Stir until very cold, about 30 seconds. Strain the liquid into a chilled

cocktail glass.

Garnish with a cocktail cherry or an expressed lemon or orange twist.

Notes:

You can substitute rye whiskey for bourbon. For best results, look for gourmet cocktail Marachino Cherries. Luxardo Gourmet Cocktail Marachino Cherries is one of my favorites.

Extra-Creamy Chocolate Mousse

Total Time: 40 mins Yield: 10 to 12

Ingredients:

1 cup sugar

1/4 cup water

3 large egg whites at room temperature

14 ounces bittersweet chocolate, preferably 70 percent, finely chopped

1 cup whole milk

2 cups cold heavy cream

Directions:

In a small saucepan, combine the sugar and water and bring to a boil over moderately high heat. Cook, without stirring, until the syrup reaches 250° on a candy thermometer, 4 to 6 minutes.

Meanwhile, in the bowl of a stand mixer fitted with the whisk, beat the egg whites at medium-high speed until soft peaks form. With the mixer on, gradually pour in the hot syrup in a steady stream and beat at high speed until the whites are stiff, 2 to 3 minutes. Cover the meringue with plastic wrap and let stand at room temperature.

Put the chocolate in a heatproof bowl. In a small saucepan, heat the milk just to a simmer. Pour the milk over the chocolate and let stand for 1 minute, then stir until smooth and cool.

In a bowl, beat the cream to soft peaks-reserve 1/2 cup of the whipped cream for serving.

Scoop half of the meringue into a bowl (reserve the rest for another use). Whisk in the remaining whipped cream.

Warm the chocolate mixture in a bowl set over a pan of simmering water, stirring, until just melted. Pour the chocolate over the meringue and quickly fold it in. Spoon the mousse into glasses, swirl in the reserved whipped cream, and serve.

Notes:

Make the elements for the mousse ahead of time.

The meringue can be refrigerated overnight. The chocolate can stand at room temperature overnight, covered with plastic wrap.

PS - Mom's 100th is next year - I wonder what goes with Rosé on ice...