Chocolate mousse is simple but effective.
- Chocolate mousse is an edible foam, originating from France and most commonly eaten as a dessert.
- Chocolate mousse usually consists of eggs, sugar and chocolate, and often also butter or cream, and perhaps other flavourings.
- Chocolate mousse is most commonly used as a dessert itself, or as a filling, side or decoration in a dessert; however mousse purposed for savoury use can be made, though it usually excludes chocolate and sugar, and is flavoured differently.
- Mousses, including those chocolate-flavoured, originated in the 1700s, with the first known recipe for chocolate mousse documented by Menon, a French writer, in 1750, in his book La science du maître d’hôtel confiseur (loosely translated as ‘The science of a master confectioner’).
- Chocolate mousse is generally made by whipping egg whites or cream, until they become light and airy, which is then usually combined with a mixture of melted chocolate and sometimes butter, egg yolks, and sugar, and then set in a refrigerator.
Image courtesy of Jules/Flickr
- ‘Mousse’ is a French word which has the literal translation ‘foam’; while chocolate mousse is known as ‘mousse au chocolat’ in French.
- Recipes similar to that of chocolate mousse became more abundant in the 1890s and 1900s, including one from the French Post-Impressionist artist, Henri de Toulouse-Lautrec, who named his a ‘mayonnaise’.
- Chocolate mousse is typically a brown colour with a light fluffy texture, although its density may vary according to the ingredients and cooking method.
- Chocolate mousse is a good source of calcium, vitamin A and vitamin B12, though it has significant quantities of fat and sugar.
- Recipes for chocolate mousse range from simple to complex or exotic, however many agree that simplicity is key for a good mousse.