by Tom Poljak
Chocolate Mousse was first known as “mayonnaise de chocolate” upon its inception in the late 19th century according to The Culinary Institute of America. The creator, surprisingly, was world-renowned French Post-Impressionist painter, Henri Toulouse-Lautrec. This accomplished bohemian artist was also an experienced cook who found time amidst creating masterpieces on canvas to create signature dishes in the kitchen.
The French term mousse meaning “froth” or “foam,” was first used in the late 18th century to describe finely whipped ingredients that achieved a frothy or foam-like texture. Some mousses incorporated ham, fish and vegetables and were very similar to the soufflés or mousselines known today, while mousses that consisted of fruit were similar to today’s frozen parfaits. The fruit mousse was usually served cold and sometimes sweetened, which may explain why it was grouped with ice creams in early English and American cookbooks.
Chocolate Mousse recipes appeared, disappeared and then reappeared on restaurant menus throughout the 1900’s. Then in the 70’s, when white chocolate became very popular with many up-and-coming chefs, various combinations of white and dark chocolate mousse began to appear and secure its continuous popularity. Today you will find the simple, yet classic dessert in a variety flavors and on a number of dessert menus.
On the next page is an incredible Chocolate Mousse recipe that will surely impress the guests at your next dinner party. Best of all, this crowd pleaser can be prepared just a few hours before service! Either spoon or pipe the finished mousse into the presenting glass container, garnish as desired and store in the refrigerator until needed. Chilling the mousse not only enhances the creamy texture and rich flavor, but gives you a piece of mind that at least one aspect to planning your dinner party has been taken care of in advance – the key to party planning success. Enjoy!
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