Celebrate National Chocolate Day at Morton's The Steakhouse

Who knew that there were actually two fabulous holidays this week? Not only do we have an excuse to dress up in ridiculous outfits for Halloween, but we can also divulge in as much chocolate as we want to celebrate National Chocolate Day today! How else are we supposed to celebrate this special occasion? It is our duty to consume as much chocolate as possible and Morton's The Steakhouse has the perfect dish to do just that. Tonight, spoon into their chocolate mousse dessert, laden with semi-sweet Belgian dark chocolate.

In honor of this day, the restaurant is also sharing its recipe (no one will tell if you eat two helpings).

Chocolate Mousse - Serves 8
3 cups heavy cream
2 ounces semi-sweet dark chocolate, preferably Belgian
3 tbsp. unsweetened cocoa
1 cup egg whites
¼ tsp. cream of tartar
¼ tsp. salt
½ cup sugar

Bring half the heavy cream to a boil in a saucepan. Place the chopped chocolate and cocoa powder in a medium mixing bowl and pour the boiling cream over the chocolate. Let the chocolate, cocoa and cream sit for one minute, then whisk together with a wire whisk until blended. Be sure any large balls of cocoa have been broken up. Set aside.


When chocolate's temperature has come down to 80ºF, beat the egg whites on high speed in a chilled mixer for approximately 10 seconds until they begin to foam.


Add the cream of tartar and salt to the egg whites; beat for approximately one additional minute, until soft peaks form.


Sprinkle in sugar, continuing to beat until stiff, but not dry, for another minute. The whites should make a "wop, wop, wop" sound in the mixing bowl and be very stiff.

Check temperature of the chocolate again to be sure it has come down to 80ºF; fold in the beaten egg white mixture.


Add remaining heavy cream to chilled mixing bowl. Whip on high speed until soft peaks form, approximately two minutes. Fold the whipped cream into the chocolate - egg white mixture.
Cover with plastic wrap. Refrigerate overnight or at least four hours.


Using a pastry bag with a star tip, pipe six ounces of mousse in individual serving dishes and top with fresh whipped cream.


Morton's The Steakhouse-Buckhead: Peachtree Lenox Building, 3379 Peachtree Road, NE; 404-816-6535.
Morton's The Steakhouse-Downtown: SunTrust Plaza Building, 303 Peachtree Center Avenue; 404-577-4366.