Chocolate Mousse – LADL Flowchart Recipe
About: Chocolate Mousse is a dessert consisting of a “whipped” chocolate mixture. The time/heat spent whipping eggs throughout the recipe can result in a light fluffy or thick consistency. With origins in France, Mousse au Chocolat is a recipe I found in Recipes: The Cooking of Provincial France (1968). This recipe uses strong coffee, 2 tbsp, with the melting chocolate and butter. The coffee makes the recipe resemble Mousse Coffee which was published in The Book of Ices, p.33 (1885).
The first chocolate mousse recipe started appearing in America around the late 19th century. It was published in American Cookery, Vol 3. in 1899, but uses gelatin instead of eggs. However, modern American recipes will use a variety of ingredients far from some simple substitutions. For instance, Gordon Ramsay’s recipe uses cream instead eggs or butter. You’ll even find some recipes that use coca butter instead of any other dairy. The refrigeration time also varies; I suggest 4 hrs of refrigeration, but this is just a suggestion.
Be warned, this mousse is thick! You will definitely need help from a friend to finish it. If you think it’s a good idea to use sweeter chocolate….I’d advise you to stick with the semisweet.
- Light-bodied red wine, such as a Brachetto,
- Eggs — Pasteurized eggs, if you’re worried about Salmonella.