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.