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The exact date of the first chocolate mousse recipe is unknown but, it is widely believed to be from the second half of the 1800s. Once only a speciality of French restaurants, chocolate mousse entered into American and English home cuisine in the 1960s. The ingredients are beaten separately and then folded together carefully to produce a light and fluffy yet extremely rich confection. It is then chilled to maintain the fluffiness. While not always easy to master it is a worthwhile eandeavor for any cook.

Step 1 Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. DO NOT ALLOW TO BOIL

Step2 Remove from heat and cool slightly.

Step 3 Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.

Step 4 Make meringue: In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form.

Step 5 Make Whipped Cream: Beat heavy cream in a chilled bowl until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks.

Step 6 Gradually and gently fold () the egg whites into the chocolate mixture to lighten it.

Step 7 Then, delicately fold in the whipped cream. Take care not over work the mousse.

Due to usage of raw eggs, eating mousse may lead to food poisoning, caused by salmonella bacteria. Note that in the UK most eggs are routinely pasteurized and are therefore safe to eat raw. These eggs are marked with the Lion Mark. Most food service establishments in the U.S. use pasteurized eggs whenever raw eggs are called for, so food poisoning should not be a concern there except in home cooking.


Recipe of the Month

French Chocolate Mouse With Raspberries
Beautiful, petite and scrumptious.

  • 6 ounces dark hight quality chocolate, chopped
  • 3 tablespoons unsalted eropean butter, softened
  • 3 eggs, separated*
  • 1/2 teaspoon cream of tartar
  • 1/4 cup plus 2 tablespoons sugar
  • 1/2 cup heavy cream, cold
  • 1/2 teaspoon madagascar bourbon vanilla extract
  • 2tsp Frangelico
  • Whipped cream and chocolate shavings, for garnish
  • Fresh raspberries

Follow steps above.

Fill wine glasses with raspberries 1/4 fill

Spoon mousse on top

Garnish with whipped cream and shaved chocolate.


Copyright 2006 Chef Natasha Treu’ Fletcher


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