“Rosemary’s Baby” is undoubtedly a classic horror film for numerous reasons – namely, a gentle and vulnerable woman is drugged by a coven of witches and forced to mother the Antichrist. However, the true terror that unravels on-screen is the story of a woman stripped of her autonomy; her cries for help are ignored, and she is shamelessly manipulated into her circumstances. This film serves as a poignant reminder of the repercussions of disregarding someone’s thoughts, feelings, and emotions.
During a romantic dinner, Rosemary’s husband, Guy, answers the door and returns with two cups of chocolate mousse from their “neighbor from hell,” Minnie. As Rosemary eats, she notices an odd taste, but Guy denies this and urges, “The old bat slaved all day on it. Now eat it!” Despite her attempts to slip most of it into her napkin, it’s evident that the dessert has taken a toll on her. Talk about a small indulgence with severe consequences! Within a few minutes, she’s beginning to lose consciousness. The next day, she’s knocked-up with the antichrist!
“This is no dream. This is really happening.” – Rosemary Woodhouse (Mia Farrow)
A No-Cook, Five-Ingredient Chocolate Mousse
Creating a delicious chocolate mousse has never been easier! With just five simple ingredients and three easy steps, you can whip up this decadent “Rosemary’s Baby” chocolate mousse in no time, without any complicated techniques or cooking required, making it perfect for beginner cooks. It has the rich mouthfeel of classic chocolate mousse. But unlike the dessert enjoyed in the film, there is no chalky undertaste or druggy after-effects. If you know a mom who loves horror, this dessert will be the perfect endcap for your Mother’s Day festivities!
I used this fantastic flavoring oil by Get Suckered to add a hint of rosemary essence. I’m a big fan of both their oil-based (best for candy and chocolate) and PG-based (water-soluble; best for beverages, icing, frostings, baked goods, etc) extracts. This rosemary flavoring oil lends a sweet yet woodsy flavor that works well with sweet and savory treats.
Minnie Castevet’s Chocolate Mousse from “Rosemary’s Baby”
What You Need
- 1 Cup (189g) semisweet chocolate chips
- ½ Cup (112g) heavy whipping cream, for melting chocolate chips
- ⅔ Cup (145g) chilled heavy whipping cream, for whipping
- 2 Tablespoons powdered sugar
- 15-20 drops of Get Suckered rosemary flavoring oil
- Additional whipped cream, for topping
What To Do
In a microwave-safe bowl, melt together the chocolate chips and heavy cream – use 20-second increments, stirring between each set, until the mixture is smooth and creamy. Once melted, add the rosemary flavoring oil – I used 20 drops total, but you may prefer less. Allow to cool to room temperature, stirring occasionally.
While the chocolate is cooling, prepare your whipped cream. Using an electric mixer, beat ⅔ Cup heavy cream with 2 Tablespoons powdered sugar until stiff peaks form. Keep chilled in the refrigerator while the chocolate is cooling to room temperature.
After the chocolate has cooled, fold the whipped cream into the melted chocolate using a flexible spatula. Spoon or pipe the mousse into your serving dishes (I like using espresso cups) and chill for two hours. The colder it is, the more firm it will be. Allow to set at room temperature for 15 minutes, and top with additional whipped cream before serving.
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