Mousse in the Woods: Color of the Year inspires northern Michigan dessert!

Mocha mousse inspired "Mousse in the Woods".

As we noted in Barb's Tea Service's In/Out List for 2025, mocha mousse is the color of the year. This past weekend at Pemberly Pines, our northern Michigan cabin, that delicious hue inspired dessert among the evergreens - a different kind of "mousse in the woods".

Hosting family for the holiday weekend, my husband, Chris, the gourmet chef of our clan, was preparing a twist on a classic Easter dinner that included ham, loaded baked potatoes, seasoned carrots and pan-fried Brussel sprouts with a maple syrup/red-wine vinegar sauce. I felt we needed a dessert worthy of such a feast, but, within my (rather rusty) kitchen skills. 

Bowl and pan work as double boiler

Preparing the mousse, sans KitchenAid

Mousse came to mind with its recent association of the fashion-forward color.  Because of that, memories surfaced of my preparing the rich, chocolatey dessert for formal and/or family gatherings of yore. It was time to bring back the mousse, while in the woods, but, slowly, starting with not only a refresh, but, a reacquaintance of the process. That's when Allrecipe's "Chocolate Mousse for Beginners" caught my eye.

First batch yield, a bit small.

Mousse can be refrigerated a day before serving*

Once up at Pemberly Pines, before the rest of the gang arrived, I set out my ingredients:  eggs, sugar, butter, chocolate, heavy cream, salt and water. Undaunted by KitchenAid deprivation, I utilized an "old school" mixer and bowl-to-pan "double boiler". (The beauty of mousse, is not only its deliciousness, but it can be prepared ahead of time and refrigerated one day before serving).

Mousse in the Woods, served in glass teacups, at Pemberly Pines

This recipe is appealing in its ease of preparation and minimal ingredients. The disadvantage is the  not-so-detailed-instructions along with a relatively small yield. After "round one", I was disappointed with the serving amount, so quickly, went back and doubled my efforts. 

I poured the final product (both times) into clear glass teacups (a Christmas gift from Chris) which showcased the appealing mocha color. 

For our festive family dinner, we were ready. Chris' special, seasonal supper was fabulous. Chocolate mousse dessert was yummy, but, a bit dense.  We're thinking next time more cream and, maybe, less mixer and more manual folding. 

Mocha mousse, watch out! While you may be "color of the year", Mousse in the Woods, is holding its own at the dinner table in a cabin, among the pines, in northern Michigan.

*my apologies for a lackluster fridgescape