Mousse au Chocolat is a classic French dessert made with dark chocolate, egg, sugar and cream or butter. Mousse au chocolat means Chocolate mousse. France is internationally recognized for its great chefs. Mousse au chocolat (chocolate mousse) is one of the most popular desserts in France which was made around Renaissance time period.
Basically preparing the highest quality of Mousse au chocolat is bitter chocolate or baking chocolate melted gently beaten egg yolks with sugar until foamy, cream, stir the melted chocolate and little by little and finally folded in egg whites. Is used instead of butter cream, it is added directly to the melted chocolate.
After several hours of cooling, the mousse will be served. Mousse au chocolate can vary by using other types of chocolate (bittersweet or white chocolate), and the addition of spirits such as rum, brandy and orange liqueur or coffee . 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. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A dessert mousse is a form of dessert 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.
Once only a specialty of French restaurants, chocolate mousse entered into American and British home cuisine in the 1960s. There is a variety of Mousse that one can prepare which includes apple mousse, lemon mousse, mango mousse, peach mousse, strawberry mousse etc.
Apart from the sweet mousse, you could also prepare the savory mousse which may also refer to a pureed meat or fish based dish. Some savory mousses are cooked in a mold similar to pate or terrine while others remain in a semi-liquid state and are served as a dip. Few popular savory mousses are the spinach mousse, salmon mousse, avocado mousse etc.
The origins of chocolate mousse are relatively unknown. After being introduced to chocolate by the Spanish, French chefs have been cooking with chocolate since the early 17th century. The first written record of chocolate mousse in the United States comes from a Food Exposition held at Madison Square Garden in New York City in 1892. A "Housekeeper's Column" in the Boston Daily Globe of 1897 published one of the first recipes for chocolate mousse.
The recipe yielded a chocolate pudding-type dish, instead of today's stiff, but fluffy, mousse. Everybody seems to have their own ideas when it comes to adding flavorings and even toppings, but the main ingredients in a chocolate mousse rarely change: chocolate, egg whites, and sugar.
But there are some recipes that call for cream, butter and/or egg yolks. While some of the ardent lovers of chocolate prefer the taste of the chocolate shining through the mousse, the addition of some liqueurs is also absolutely divine.
To prepare this divine and chocolaty Mousse au chocolat, firstly separate the egg yolks from white. In a large salad bowl, whisk together the yolks and the sugar until the mixture gets clearer and smooth. Cut the chocolate and butter in small squares and put them in a small heavy saucepan with 2 spoons of cointreau and 2 spoons of water.
Melt the whole over a low heat stirring non stop with a wooden spoon until smooth. The chocolate must not stick to the pan. Pour the melted chocolate in the egg and sugar mixture and stir well. Add the left spoon of liquor mix and add the cream and stir.
Beat the egg whites with an electric mixer until frothy. They must get "hard" (the real test is to turn the bowl upside down and the whites should not fall down!!!). Spoon by spoon (quarter by quarter), gently incorporate the egg whites to the chocolate mixture; you can do it simply with a whisk (you just need to do quick and light moves; you must not "break" the bubbles kept in the whites).
Evenly pour the mousse in the 4 soufflé dishes (you can as well use 6 to 8 ramekins to serve more guests). Leave in fridge for at least 3 hours before serving (the mousse should get "hard"). Decorate the mousse au chocolat with orange strips, a teaspoon of sour cream or coffee beans and serve chilled.
Mousse au chocolat is a real delightful treat to all those who love eating chocolates and there is no kid who does not like chocolates. Most of them pounce over them to gush it into their little mouths. Hence will be the right dessert to keep your kids in high spirits.
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As with any recipe that calls for chocolate, the secret is using the very best chocolate you can. Your mousse is only as good as your chocolate. This basic French chocolate mousse recipe is delectable in its simplicity.
Some important tips in making of Mousse au chocolat are: To allow the chocolate to melt quickly, with minimum heat, it should be broken into pieces before being placed into the dish to melt.
The egg white needs to be beaten into froth, as it is the air bubbles trapped in the froth which provides this recipe its distinctive light and airy taste. However, care should be taken not to beat the egg whites to the point that they become stiff. If they are stiff, it becomes difficult to mix them evenly into the chocolate.
After the chocolate mousse is prepared, it should be put into the fridge to cool for at least an hour prior to serving. As it contains raw egg, I would advise that it is eaten the same day as it is prepared, rather than keeping it for more days.