It is Saturday, 03 April 2021
(W13/D93/272 rem) We are 25.2% done with 2021 already. A quarter of the year has passed in a flash.
Today is: Chocolate Mousse Day
After a few serious days of observance and reflection, I feel today is a good day to lighten things up, and have a good celebration day. Luckily our American friends are constantly celebrating food, so we do have one today to enjoy with them: itâs Chocolate Mousse Day!
(After tiramisu, chocolate mousse is my second favourite dessert, so today definitely works for me )
In French, the word Mousse means âfoamâ, and this is an apt description of this dessert, being light and frothy, or creamy and thick, it all depends on how you prepare this scrumptious treat.
Though the origins of this delicacy are largely unknown, it is known that it was a popular dish in the 18th century in France. However the first written record of its appearance is actually from an exposition in New York City in 1892.
The recipes first started appearing in a âHousekeepers Columnâ in the 1897 edition of the Boston globe. The recipe actually produced a dish with far more in common with chocolate pudding, instead of the more familiar foamy treat of this day. It wasnât until egg whites were introduced to the recipe, parted from the yellow yolks. It was an art form to create the mousse, as it was necessary to hand whip it at a consistent pace for a long period of time, it wasnât until the electric mixer was involved that it became common to produce the proper consistency.
There are many recipes for a chocolate mousse, all of them introducing different combinations of flavorings and toppings, all in the attempt to produce the perfect mousse flavor and consistency. The first step of creating the perfect chocolate mousse is of course utilizing the best possible chocolate available to you.
There are many ways to celebrate this day, among them being serving chocolate mousse to your family, or bringing them into the office. A challenge can be laid out to those co-workers to bring in their favorite chocolate mousse, whether itâs an old family recipe, or one from their favorite confectionary shop.
There are those who claim that the perfect rendition of a chocolate mousse is based in its simplicity. The very basis of most French Cuisine is to create a panoply of flavors using only the most basic of flavors and techniques. The most basic of chocolate mousse recipes has just five ingredients, and is presented below.
Classic French Chocolate Mousse
- 300 grams of chocolate (dark chocolate is preferred)
- 6 large eggs
- 50 grams of butter, plus a bit.
- 50 grams of sugar
- A pinch of salt
The recipe is remarkably simple on the surface, but the importance lies in processing it exactly. You first need to melt the chocolate with butter in a double boiler, waiting until the top presents with a silky shine. While this is going on, youâll need to whip the egg whites with the salt, and then add the egg yolks with the sugar, and complete the mix with the chocolate, whipping all the while. After this youâll need to place it in the fridge for 6 hours.
This is the most basic recipe for chocolate mousse, and from here on out it takes little more than your innovation to produce a special blend all your own.
There are so many directions you can go, though you must be careful to maintain a proper balance of ingredients to keep the consistency. Vanilla extract is a popular additive, as are various rich dark alcohols such as rum.
Try my classic French recipe, or head online to see what other variations are possible. And share the results of your efforts with us please - what works, what doesnât.
Have a fantastic, chocolate mousse filled day!