La Cuisine Française

MOUSSE AU CHOCOLAT

When mousse au chocolat fi rst hit the cul inary scene in 1894 it was reserved for savory dishes l ike fi sh and vegetables.

A FRENCH CLASSIC

Chocolate Mousse was fi rst mentionned in writing in 1755 by the

name Mousse de Chocolat

This term also applies to the foam on

drinks and certain sparkling wines

In 1820, Viard gives a recipe in Cusininier Royal

But it was created by Charles Fazi (Swiss) who was a cook for

Louis XVI

HISTORY

The word “mousse” is a French

word that means foam.

So Mousse au Chocolat means

chocolate foam.

ABOUT CHOCOLATE MOUSSE

Eggs are an An essential part of French Cusine.

FARM FRESH EGGS

CHOCOLATE

FIRM PEAKS

Whipped with sugar unti l you see ribbons

WHIPPED CREAM

FOLDING

Individual Servings La Présentation

AFTER 8 HOURS OR OVERNIGHT

From Julia Child’s The Way to Cook, page 451

THE RECIPE

Chocolate Mousse This uncomplicated but first-rate chocolate mousse features, of course, chocolate, plus butter for body, egg yolks for tenderness, beaten egg whites for lightness, and whipped cream for the extra calories and certain smooth richness that only whipped cream can give. 8 ounces sweet or semisweet backing chocolate, melted with ¼ cup strong coffee3 ounces (6Tbs) softened butter3 egg yolks1 cup heavy cream3 egg whites¼ cup finely ground sugar(optional accompaniment whipped cream) 

Continued on next slide…

SPECIAL EQUIPMENT SUGGESTED:A smallish saucepan with tight-fitting cover for the chocolate, and a larger pan of almost-simmering water to hold it; a 3-quartmetal bowl for the cream, and a larger bowl with ice cubes and water to hold it; a clean dry bowl and beater for the egg whites. Butter and egg yolks. Beat the soft butter into the smoothly melted chocolate. One by one, beat in the egg yolks. The whipped cream. Beat the cream over the ice until it leaves light traces on the surface. The egg whites. Beat the egg whites until they form soft peaks. While beating, sprinkle in the sugar by spoonfuls and continue beating until stiff shining peaks are formed.  Finishing. Scrape the chocolate mixture down the side of the egg-whit bowl, and delicately fold them together. When almost blended fold in the whipped cream. Chilling and serving. Turn the mousse into an attractive serving bowl, or into individual coupes or containers. Cover and chill several hours. You may wish to decorate the mousse with swirls of whipped cream, or to pass whipped cream separately.