In this hilarious scene Nick meets Resistance member Chocolate Mousse:
[Introducing his men] Du Quois: This is Chevalier, Montage, Detente, Avant Garde, and Deja Vu. Deja Vu: Haven't we met before? Nick Rivers: I don't think so. Du Quois: Over there, Croissant, Souffle, Escargot, and Chocolate Mousse.To celebrate this Valentine's Day, I'm combining zany excess with rich chocolate mousse served with brandy black currant whipped cream. It's a bit boozy and naughty so I recommend skipping dinner and going straight to dessert.
What's your favorite movie inspired dessert recipe?
Top Secret Chocolate Mousse with Spiked Chantilly Cream (printable recipe) adapted from Chez Panisse Desserts by Lindsey Remolif Shere Yield 3 cups4 ounces bittersweet chocolate2 tablespoons brandy2 tablespoons water4 eggs1/2 cup (1 stick/8 tablespoons) unsalted butter (at room temperature)Chop the bittersweet chocolate into small pieces. Melt the chocolate, brandy, and water in a double broiler (I use a medium size metal mixing bowl over a small heavy saucepan filled with hot water and set over medium heat), stirring constantly, until smooth and glossy. Remove from heat. Separate the eggs, put the egg whites in a medium size heat proof bowl and the yolks in any small bowl.Whisk the egg yolks one by one into the chocolate mixture until well mixed. Cut the butter in pieces and whisk until smooth. Set the chocolate over hot water, if necessary, to help the butter melt. Warm the egg whites slightly over the hot water and beat them until they hold soft peaks. Fold them quickly into the slightly warm chocolate mixture. Pour into serving bowls or glasses and chill. Serve with a few dollops of Spiked Chantilly Cream.Spiked Chantilly Creamadapted from Chez Panisse Desserts by Lindsey Remolif ShereYield about 2 cups1 cups of whipping cream1 tablespoon brandy1/2 tablespoon sweetened black currant juice1 tablespoons sugar1/4 teaspoon vanillaIn a large bowl with a whisk, whip the cream into soft mounds until the volume doubles in size and the cream barely holds its shape. Stir in the brandy, black currant juice, sugar, and vanilla. Serve on top of the Top Secret Chocolate Mousse or chill until ready to use.