Here are today’s five thing to know 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…
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