Dark Chocolate Mousse with Bourbon Vanilla Chantilly Whipped Creme Recipe
I can not think of a better way to finish off the meal then digging my spoon into a decadent Dark Chocolate Mousse topped with Bourbon Vanilla Chantilly Whipped Creme. I know this dark chocolate mousse will make me rise up from the table and start a joyful dance! Ellen Easton has provided the recipe for this elegant mousse as part of her Spring Celebration luncheon menu.
Chocolate mousse is a popular dessert and well loved in the country of France. In every restaurant in France, whether it is an gourmet Michelin starred eatery or a corner cafe, you will find Mousse au Chocolat on the menu which translates to “Chocolate Foam”.
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Recipe and Photo by Ellen Easton © 2017- All Rights Reserved
History of Chocolate Mousse:
The term Mousse in French means “foam.” In French cooking, preparing a mousse means to incorporate air bubbles to give the dish a light and airy texture. A mousse can be sweet, flavored with chocolate, coffee, caramel or pureed fruits. Alternatively, a mousse can be a savory dish if it is cooked with meat, fish, cheese or vegetables.
The Spanish originally introduced chocolate in France during the 17th Century. When French chefs began preparing mousse in the 18th century they mainly focused on savory mousse dishes which featured fish or vegetables. It was not until the early 1900’s that a famous French post-impressionist artist, Henri de Toulouse Lautrec came up with the idea of mixing chocolate into a mousse dessert. Toulouse Lautrec also happened to be known for his expert culinary skills, named the dessert “Mayonnaise au Chocolat”, which eventually became known through the years as Mousse au Chocolat.
1820: Mousse au Chocolat described in culinary encyclopedia, Le Cuisinier Royal ou L’art de Faire la Cuisine (the royal cook, or the art of cooking).by Alexandre Viard, a chef to Louis XVI and Napoleon,
1857: The term Mousse au Chocolat was published in a French language dictionary.
1892: First written record of Chocolate Mousse in the United States comes from a Food Exposition held at Madison Square Garden in New York City.
1897: First published recipe of Chocolate Mousse in the United States was found in The Boston Daily Globe in the “Housekeeper’s Column.” The recipe resembles more of a traditional pudding than a proper French mousse which incorporates egg whites to make light and airy:
Take four strips of chocolate, 1 quarts of milk, 6 eggs and 1 tablespoon of cornstarch, dissolve the chocolate in a little warm milk, put the quart of milk on to boil and stir in the chocolate gradually. Set the saucepan where it will cook slowly. Beat the eggs well, mix in the cornstarch and add to the milk and chocolate. Sweeten to taste and boil gently until smooth and thick, stirring until done. Flavor with vanilla and pour into a glass dish. Serve cold with sweetened whipped cream heaped upon it.
Dark Chocolate Mousse Recipe:
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Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria, Plaza Hotels, and Bergdorf Goodman. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated tea estates on the island.
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“National Chocolate Mousse Day” article by John-Bryan Hopkins, May 2nd, 2013, National Food Holidays, Foodimentary.
“The History of Chocolate Mousse – A brief history of chocolate mousse, along with a simple, but delectable recipe“, ExtremeChocolate.com,
“Summer Desserts: Mousse au Chocolat“, Aug 10th, 2012, Recipes section, ChocoParis.com
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