Sin City: Chocolate Mousse to Die For
To celebrate, TravelsinTaste has selected some of the most decadent mousse-based creations across the country.
|Ginger Chocolate Mousse Cake at Japonais in the Mirage (Las Vegas)|
We begin with over-the-top desserts in sin city, Las Vegas. Japonais in the Mirage is serving a Ginger Chocolate Mousse Cake with raspberry sauce and gold leaf. Executive Chef Sean Collins told us his secret.
"We start with a layer of decadent dark chocolate sponge cake that we soak in our homemade raspberry sauce," he says. "We top that with our creamy, fluffy chocolate ginger mousse. We make layers upon layers and let it set overnight. What we get is a mini-layered cake that is to die for, but we don't stop there. We then spray the whole cake with a layer of melted dark chocolate and cocoa butter. And to top it off, we put more chocolate syrup on top and some 24-karat gold flake to give it the elegance it deserves."
Phew. Meanwhile, Samba, also in the Mirage, is serving a Crunchy Chocolate Mousse Cake, a combination of dark chocolate mousse, and a layer of hazelnut and milk chocolate crisp.
If you are more inclined for take-out, World Pastry Champion Jean-Philippe Maury's Jean Philippe Patisserie in the Bellagio is for you. You'll be dazzled with the breathtaking chocolate fountain at Las Vegas' first truly European-style pastry shop. Here you can pick up an Intense Petit Four: dark chocolate mousse, chocolate cremeux, and chocolate glaze.
The Cosmopolitan of Las Vegas is not one to be left out. Scott Conant's D.O.C.G. and Holsteins are holding up their end with the Chocolate Mousse Bar with a malt shake at D.O.C.G. next to Conant's wildly popular Scarpetta and Chef Anthony Meidenbauer's Junk Food Candy Bar with milk chocolate caramel mousse, potato chip pretzel crust and malted milk anglaise at Holsteins.
In Beverly Hills at Tres by Jose Andres in the SLS Hotel, you can dine on Chef Jose Andres' irresistible Chocolate Mousse either at your dinner table or in the Patisserie, which is centered on an open kitchen lined with a dazzling display of confections including not only the mousse, but also bon bons, chocolates, candies and more.
In New York, Chef Julian Medina will be celebrating the day with the Mexican Opera Cake, a fluffy almond cake topped with chocolate mousse, fresh cherry compote and mocha ice cream at Toloache 50 and Toloache 82. Pera Mediterranean Brasserie and its sibling Pera Soho are spicing up their menus with Chocolate Cardamom Mousse with sweet Turkish cream cheese. Lacing chocolate with spices may be a new trend in the U.S. but is an ancient practice that dates to the Aztecs.