Mousse au chocolat
Mousse is derived from the French word mousse which means “lather” or “foam”. A mousse is a stable prepared food that incorporates air bubbles to give it a light and airy texture. Depending on how it is prepared, it can range from light and fluffy to creamy and thick.
A dessert mousse is a form of dessert typically made from egg and cream (classically no cream, only egg yolks, egg whites, sugar, and chocolate or other flavorings), usually in combination with other flavors such as chocolate or puréed fruit.
Chocolate mousse can be found in France in every cafe or restaurant. Mousse first appeared in 1894 and was reserved only to savory dishes containing fish or vegetables. In the 1900's the French artist Toulouse Lautrec mixed chocolate in mousse and this is how the chocolate mousse appeared. At first he called it “mayonnaise de chocolat”, but then the name was changed to the one we know today.
There are many versions of chocolate mousse some of them add alcohol, peppermint, oranges, marshmallows or other ingredients. However all this changes the taste and flavor of the original chocolate mousse.
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