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On Chocolate Mousse Day we take time to celebrate a decadent dessert which first became popular in the 1800’s. Mousse was first created in France. And, while there are both savoury and sweet variations of this delicious culinary delight, today we celebrate it in its chocolate form. Delicious chocolate mousse is arguably one of the most popular variants of this dessert.

Interestingly enough, both the words chocolate and mousse are derived from the French language. Could there really be a better match? This is also the dead give-away for the origin of this amazing dessert.  We might not be able to trace back the history of chocolate mousse to an exact date we know that the first chocolate arrived in France in 1615.

The method of making mousse was created a century after the arrival of chocolate in France. The first mousses created in France were savoury, but we can bet that making a sweet variety of this delicious food didn’t take long. Mousse made from Chocolate can be sweet or bittersweet or even a combination of both. It is truly a dessert which can be customised to the fullest.

Here are three really cool facts about Chocolate Mousse we didn’t know:

  • In France you’ll very often be offered a dessert called Mousse au Chocolat which is a divine French made chocolate mousse.
  • In French, mousse means foam so when you’re eating Mousse au Chocolat you’re eating chocolate foam.
  • When chocolaty mousse was first made it was called “mayonnaise de chocolat”, we’re very happy this name didn’t stick.

How to Make Chocolate Mousse

Ingredients

  • 2 eggs
  • 1/4 cups granulated sugar
  • 2 1/2 cups cold heavy whipping cream, divided
  • 1 cup semi-sweet chocolate

Method

  1. Beat eggs and granulated sugar with your mixer for about 3 minutes.
  2. Meanwhile heat up 1 cup of heavy whipping cream in a small saucepan until just hot, not boiling. With mixer on low pour the hot cream into the egg mixture slowly until combined.
  3. Next, add the egg/cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Do not boil.
  4. Remove from heat and stir in chocolate until melted. Cover and refrigerate for 2 hours, until chilled, stirring occasionally.
  5. When the mixture is completely chilled and firm use your whisk attachment on your stand mixer to whip the remaining heavy cream until stiff peaks form. Remove chocolate from fridge and using the paddle attachment or a spoon fold/stir the whipped cream into the chocolate until incorporated and smooth.
  6. Serve immediately as-is, or refrigerate until ready to use.