Mousse is a soft dessert that contains air bubbles to give it a texture that is light and airy. Depending on the preparation technique, it may range from light and fluffy to creamy and thick. A mousse can be sweet or flavourful.
Delicious mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with either chocolate, coffee, caramel, puréeed fruits, or various herbs and spices, such as mint or vanilla. For some chocolate mousses, the egg yolks are stirred into melted chocolate to give a creamier mouthfeel to the final product.
There’s definitely no other French dessert more famous than chocolate mousse or Mousse Au Chocolat. A little goes a long way with this dessert. Many variations are extremely rich and decadent in nature.
About French Mousse Au Chocolat Recipe
The word “mousse” is a French word meaning paste. So Mousse Au Chocolat means foam made from chocolate. When mousse first entered the culinary scene in 1894, it was meant for savory dishes such as fish and vegetables.
The famous French artist Toulouse Lautrec then had the brilliant idea of adding in chocolate to the elegant and airy creation in the early 1900s. The name he gave it for the first time, “mayonnaise de chocolat,” has been updated and replaced to the more appealing nickname we now know.
French desserts dominate the world today. However, that doesn’t mean you can’t make them on your own. Try out this recipe at home now!
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