National Chocolate Mousse Day

April 03: National Chocolate Mousse Day

National Chocolate Mousse Day

Mousse, French for foam, is a prepared dish that is whipped to incorporate air bubbles. The final product is typically light and fluffy, though some are creamy and thick. Mousses may be savory or sweet, and they been around a long time—since the 1700s.

What about chocolate mousse?

Though there have been a few chocolate whipped “foams” in history, most people credit the 19th-century painter (and cook) Henri de Toulouse-Lautrec for the chocolate version. Perhaps, because it was highly popularized during that time. He gave it the name mayonnaise de chocolat. Fortunately, that name didn’t stick.

The basic chocolate mousse consists of whipped egg whites or whipped cream and melted chocolate. However, there’s a vast variety of recipes that include things like coffee, mint, spices, liqueurs, and even chocolate chips. No matter how you make it, use a fine quality chocolate to achieve the best flavor. It’s also good to note that the higher percentage of cocoa solids the denser the final product will be.

No-Fail Chocolate Mousse

4 egg yolks
1/4 cup granulated sugar
1 cup heavy whipping cream
6 ounces semisweet chocolate, broken up
1 teaspoon vanilla
1-1/2 cups heavy whipping cream

Beat egg yolks on high speed 3 minutes or until thick and lemon colored. Gradually beat in the sugar. Set aside. Warm the 1 cup whipping cream in a saucepan over medium heat until hot but not boiling. Gradually whisk in half of the hot whipping cream into egg yolk mixture. Stir the egg-cream mixture into hot cream. Cook over low heat 5 minutes, stirring constantly, until mixture thickens, but do not boil. Stir in chocolate until melted. Stir in vanilla. Cover and refrigerate 2 hours, stirring occasionally, just until chilled. Beat the 1-1/2 cups whipping cream until stiff peaks form. Fold chocolate mixture into whipped cream. Keep refrigerated.

⇴ image from Lu from Seattle, USA, wikipedia, (CC BY 2.0)


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