Want to know how ironic this is? Today, I am actually making Chocolate Mousse for a dinner that I am catering. 🙂
Here are facts about Chocolate Mousse:
- The word mousse is French and translates as “froth” or “foam.”
- Cold dessert mousses are often poured into decorative glasses and garnished with fruit, sweet sauces, or whipped cream.
- Savory mousses can be made from fish, shellfish, meat, foie gras, etc.
- There are three key constituents to a mousse: base, binder, and aerator.
- They may be hot or cold and are often squeezed through a piping bag onto some kind of platform to be used as hors d’oeuvres.
- Savory mousse dishes were an 18th century French achievement. Dessert mousses (generally fruit mousses) began to appear much later, in the second half of the 19th century.
- The first written record of chocolate mousse in the United States comes from a Food Exposition held at Madison Square Garden in New York City in 1892.
- Chocolate mousse came into the public eye in the U.S. in the 1930s, about the time as chocolate pudding mixes were introduced.
Well, I am going to go make my mousse and homemade whipped cream to go on top.
Enjoy!
Published by Culinary Chick
My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland.
I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family.
Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef.
I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.
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