Spiced chocolate mousse (recipe at bottom of post)
THE INSPIRATION/ABOUT THE ARTIST
Danger Mouse is a rapper/songwriter/producer best known as one half of Gnarls Barkley (with Cee-Lo Green), one half of Broken Bells (with the Shins’ James Mercer), and also for The Grey Album, his mash-up of music from the Beatles’ White Album with vocals from Jay-Z’s The Black Album. This mousse doesn’t really have anything to do with him (as most Indie Rock Deli posts don’t…), but the spices — specifically the cayenne — are what make it a bit “dangerous.”
Danger Mouse’s website
ABOUT INDIE ROCK DELI
It all started here, with a normal day at work that turned into an hours-long giggle fit. Indie Rock Deli dishes are inspired by punny takes on band names and song titles. Leave your own suggestions in the comments and they might be used in a future post! (No, they definitely don’t have to actually be indie rock.)
I heavily (heavily) adapted this from a couple of very similar mousse recipes, and it didn’t turn out exactly how it probably should have, as the consistency ended up somewhere between mousse and pudding. It still tasted good, though! Also, note that I used unsweetened chocolate + added sugar, but it was still not super-sweet (and I liked it that way), so you can definitely add more sugar or use bittersweet chocolate instead and cut down on the added sugar, as the original recipes called for. For a more “modest” mousse (ha ha ha), you can leave out or cut back on the cayenne or any of the other spices.
1/2 tsp each of cinnamon, ginger, curry, and cayenne
approx. 4.5 oz. unsweetened chocolate
5 tbsp sugar
1/2 c water
• Leave a glass bowl in the freezer for about an hour, or until you can see frost on it.
• Combine chocolate, sugar and water in a small saucepan over medium-to-low heat. Stir until chocolate is melted; add spices as you’re stirring.
• When chocolate is melted, remove from heat and pour mixture into the glass bowl. Whisk with a wire whisk to thicken. Mine didn’t get super thick (this was the problem!), but it will thicken more after sitting in the fridge for a bit, it just won’t be quite as fluffy as actual mousse.