Chocolate Mousse

In 1529 chocolate was brought to Spain from Mexico by the Conquistadors.  In 1615 it was brought to France by the marriage of Anne of Austria to Louis XIII.

Mousse was not started as a sweet dessert.  It was originally created as a savory dish, flavored with fish and meats.  It was not until the second half of the 19th century that it became more sweet and fruit was added to the mousse.  In 1892 chocolate mousse made it’s first written appearance.  When the first recipe appeared it was more of a pudding than a mousse.  It was not until the 1930’s that it took the form that it has today, as an airy light dessert.  This coencided with the invention of electric mixers, making it easier to create air in the egg whites, attributing the airy nature of a mousse today.

Mousse in French means “foam”.  Chocolate mousse is made up of chocolate, eggs, sugar and cream.  Variations of flavors have since been added to chocolate mousse to create a depth of flavor.  Examples of these flavors include, but are not limited to, mint, rum, cinnamon, coffee ect…..  There really are no limits to the flavors that you can use.  Just remember to create stiff peaks from your egg whites and your cream to create the airy texture of the mousse.  Be careful when folding in both the cream and the egg whites that you do not over mix or you will deflate the mousse but also make sure that you completley encorporate the cream and egg whites to avoid streaks of white through your mousse.