Are you a chocolate freak? Do you enjoy a creamy yet chocolaty Dessert be it any time of the day? Well, then Mousse Au Chocolate is the perfect cuisine for you! That’s right. Mousse Au Chocolate, a French dessert that goes as back as 16th century. What? Yes, although Mousse Au Chocolate is a rather recent trend because it arrived in Europe relatively not until the 19th century which is quite late if one has to say so. As to why? That’s because Mousse Au Chocolate was bought by Spanish from the South Americans.
A peek into the history: Making of Mousse Au Chocolate:
Mousse Au Chocolate was bought by Spanish from South American where they noticed the natives Aztecs and Mayans were drinking it as a drink. A drink that was bitter in taste. Well, that was natural because they were simply drinking crushed Cocoa. But when they came home, Spanish added sugar in the drink to ward off its bitterness, which became the modern hot chocolate drink and the favoured after-dinner drink among them. Later, it was during the marriage of Spanish Princess, Anne of Austria to the French King Louis XIII in the 16th Century, the favoured Chocolate drink of Spanish was introduced in France. Which the royal chefs’ turned into what today knew as, ‘Mousse Au Chocolate’ after much experiment.
But it was during in 18th Century that shaped the current popularity and creaminess of Mousse Au Chocolat. For before that, it was nothing more than Ice Cream or Frozen Mousse as they say. But that was all in Past and thus the history, a royal one if one could say so! So, what are you waiting for? Let’s try some yummy recipes of Mousse Au Chocolate.
The Classic French Chocolate Mousse Recipe:
Ingredients:
- Chocolate (70% Cocoa): 120g
- Cream: 60g
- Egg Yolks: 4
- Egg Whites: 4
- Castor Sugar: 40g
Directions:
- First, place the eggs out of the refrigerator to make sure they are at room temperature.
- Now, keep the eggs aside for now till they come to room temperature. And while they do so, take a pan or microwave your Chocolate to melt it.
- Once the chocolate is melt, pour some cream over it. But before you pour the cream, make sure that they are in room temperature. Once you have mixed both Chocolate and Cream, keep them aside for some time.
- Now take the eggs that you have kept aside to bring at room temperature. Crack the eggs and separate the yolk and white. Once separated, take a bowl and whisk the whisk till they take the form of a white fluffy cream. And while to start to whisk the whites, also add castor sugar side by side.
- Now add the egg yolk to the chocolate ganache. Once added, start adding the egg white slowly, a scoop at a time to the ganache and stir it. Only stir enough as to not cut out all the air.
- Once done, spoon the Mousse Au Chocolat to a glass and let it cool in the refrigerator for 4 hours before you serve.
Mousse Au Chocolat Recipe:
Ingredients:
- Chocolate (70% Cocoa): 120g
- Cream: 60g
- Egg Yolks: 4
- Egg Whites: 4
- Castor Sugar: 1 Tablespoon
- Pure Vanilla Extract: 1 Teaspoon
- Pinch of Salt
Directions:
- First, place the eggs out of the refrigerator to make sure they are at room temperature.
- Now, keep the eggs aside for now till they come to room temperature. And while they do so, take a pan or microwave your Chocolate to melt it.
- Once the chocolate is melt, pour some cream over it. But before you pour the cream, make sure that they are in room temperature. Once you have mixed both Chocolate and Cream, keep them aside for some time.
- Now take the eggs that you have kept aside to bring at room temperature. Crack the eggs and separate the yolk and white. Once separated, take a bowl and whisk the whisk till they take the form of a white fluffy cream. And while to start to whisk the whites, also add castor sugar side by side.
- Add Pure Vanilla Extract and salt to the Egg Yolk and beat them up nicely.
- Now add the egg yolk mixture to the chocolate ganache. Once added, start adding the egg white slowly, a scoop at a time to the ganache and stir it. But remember to stir enough as to not cut out all the air.
- Once done, spoon the Mousse Au Chocolat to a glass and let it cool in the refrigerator for 4 hours before you serve.
Is Mousse Au Chocolat same as Chocolate pudding?
No, definitely not! Although, both Mousse Au Chocolate and Chocolate Pudding comes under Pots De Crème category due to their no-bake and creamy properties. However, they are not the same. Reason? Because of their Ingredients. Ingredients? That’s right, ingredients! How? Well, that’s because, in case of Pudding, it’s made with a Milk and Sugar base cooked with Cornstarch to thicken the concoction and is then later refrigerated. But unlike Pudding, Mousse Au Chocolate is completely untouched by heat and is uncooked because its ingredients don’t permit so. If Mousse Au Chocolate comes in contact with heat then the base of chocolate will get scramble and will seize, losing its fluffiness. And hence Mousse Au Chocolate is made with a specific base, take Chocolate for instance along with an egg to bring out the airy and fluffy texture, which put the Pudding on a denser side.
Conclusion:
Mousse Au Chocolate is creamy and savoury French desserts with a lot of French history behind. Mousse in French means, “Fluffy” and so does is Mousse Au Chocolate, it’s very fluffy yet creamy at the same time, making it very popular. Although, if its trend is traced then it might not be a mistake to say that it arrived quite late, maybe due its late arrival in Europe. Nevertheless, if you are a fan of Chocolate and romanticism then this dessert is definite your food mate. How? Well, its roots are that of French origins and it’s a well-known fact that France is the country of Romantics. So, hurry up and try some now!
Still, got questions?
1.What is Chocolate Mousse made of?
Chocolate Mousse is made with Whipped Cream, Whipped Eggs Whites, Chocolate flavour base along with Coffee, Caramel, Puréed Fruits and various herbs, which are optional.
2.How long Mousse Au Chocolat lasts?
Mousse Au Chocolat lasts up to 4-5 days if place in the fridge. And make sure to place the mousse in an air-tight container to avoid the formation of icicles on its surface.
3.What kind of Chocolate is used for making Mousse Au Chocolat?
Dark Chocolate with about 70% Cocoa must be used for Mousse Au Chocolat, to bring the chocolaty flavour in the dessert.
4.Why is Mousse Au Chocolat important in France?
Chocolate was introduced in France in the early 17th Century from Spain. And ever since then, France has been experimenting with Chocolate for ages, shaping it in all manners of Desserts, one of the very popular one is Mousse Au Chocolat, a fluff and creamy savoury Chocolate dessert.
5.Is Chocolate Mousse a high risk of food?
Yes, Chocolate Mousse is a high risk of food due to raw eggs. One of the key ingredients in Chocolate Mousse is ‘Raw eggs’ which increases the risks of infections if the egg turns out to be contaminated.
6.Does Chocolate Mousse have raw eggs?
Yes, Chocolate Mousse does contain raw eggs. Raw eggs are, in fact, a key ingredient of Chocolate Mousse.