Who does not love chocolate? And for all those who have a gluten sensitivity, this is the perfect dessert. Cake and mousse in one.
So we went over the history of mousse in a different post and there is not any history, that I can find, on who changed it from just a mousse to a mousse cake. Let me know if you can find anything.
I will put in here the recap of the chocolate mousse history from a previous post.
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.
get out all of your ingredientsmelt the butter and the chocolate in a double broiler, or a heat safe bowl over simmering waterseperate your eggsbeat your egg yolks with about 1/2 a cup of sugaronce your chocolate is melted, let it coolwhip your egg whites with a pinch of salt and 1/4 cup of sugar, to stiff peakscombine the chocolate to the egg yolk mixture until fully combinedfold in the egg whites, being careful to fully incorporate, without deflating the air in the whitespour into a springform pan that has been brushed with butter and cover the outside of the pan in foilcook in a water bath when a hard crust forms on the top, remove from the oven, about 45 minutes