Monday, August 15, 2011

Chocolate Mousse

Chocolate Mousse is a dessert that girls love and contains some chocolates and has a lot more air than your average “chicharong bula”. “Mouse” is derived from the French word which means “lather” or “foam”. typically made from egg and cream (classically no cream, separated eggs, sugar, and chocolate or other flavorings), usually in combination with other flavors such as chocolate or puréed fruit. Basically, it’s 10 percent rich chocolate and 90 percent decadent nothing.

Above: Wrong picture.
Just the facts

1. Just like most chocolates, it was invented by the French.

2. It can range from “creamy and thick”, to “light and fluffy”, to ”fart bomb”.

3. When chocolate mousse was invented, it was known as chocolate mayonnaise (no kidding!).

Like the statues of Easter Island, the clear origins of the chocolate mousse is relatively unknown.  All we know is that after being introduced to chocolate by the Spanish, French chefs have been whipping chocolate since the early 17th century. Mousse, which means "foam", originated in France in the 18th century. Then something happened, and the French started cooking with chocolate and making dishes with foamy textures came together for "mousse au chocolat" or "chocolate Mousse". Hopefully without any involvement from extra-terrestrials, as Conspiracy Theorists always suggest.

Because behind every fucking unknown origin is an alien.

In 1977, in New York City, chef Michel Fitoussi created a white chocolate mousse, which for a period of time was extremely popular (up until then chocolate mousse always used dark chocolate). Now one can find both types of chocolate mousse, but in France it is almost always based on dark chocolate.


Chocolate - the essential element of the dessert.

Egg white – whipped into foam then added to the hot melted chocolate,  mixed along with profanities you blurt out due to finger burns.

Air – Because a chocolate mousse without air is an act against God. 

Just two cups of this. And you're good.

Sugar - Mainly to make the dessert sweeter. Without sugar, the mousse will just a lifeless block of piercing bitterness and hate.

Cream - Added to give the mousse that softer and lighter texture. If dark chocolate is being used, the cream will make the dessert taste more like milk chocolate.

Egg yolks - possibly you've thrown away already because you thought you only need egg-whites to make the mousse. Egg yolks add a rich taste to the dessert.

Butter  -  Like egg yolks, add a richness to the dessert.

Flavourings and other ingridients -  Can be vanilla, caramel, of coffee. Also, love potions/love herbs can be added if you'll be giving it to the boy/girl next door, or rat poison for your dickish boss/landlady.