A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques.A mousse may be sweet or savory.
Dessert mousses are typically made with whipped eye whites or whipped cream, flavored with chocolate, coffee, caramel,puréed fruits or various herbs and spices, such as mint or vanilla.
Sweetened mousse is served as a dessert, or used as an airy cake filling. It is sometimes stabilized with gelatin.Savory mousse may be flavored with hard boiled egg, herbs, fish or liver
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.
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Short Story
The words mousse and chocolate are derived from the French language, so it isn’t difficult to believe France is where to begin. While we have no exact point in time when this might have been, we do know chocolate was introduced to the French around the year 1615, and they fell in love.
Then a century later the French developed a method for making mousse. This was mostly made with savory foods, but it couldn’t have been long before the same method was applied to chocolate.
In the United States, an advertisement in The Brooklyn Daily Eagle in 1887 included classes on how to make chocolate mousse offered by a Miss Parloa. She also offered how to make potato soup, larded grouse, potato timbale and corn muffins.
From dark chocolate to milk chocolate, bittersweet or any combination, there is plenty of variety when it comes to chocolate mousse
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