April 3rd is National Chocolate Mousse Day #ChocolateMousseDay. I don’t know about you but Chocolate Mousse doesn’t sound to bad tonight. The funny part is I think if we were to have Chocolate Mousse tonight it would be mine and Charlie’s first time.
Before you ask me what about David I can’t tell you if he has had Chocolate Mouse or not. But I wouldn’t be surprised if he has. The next question is have you have Chocolate Mouse? If so what did you think of this dessert and why?
If your like Charlie and I and you haven’t had Chocolate Mouse I’ve included a recipe at the bottom of the post so you can make your own Chocolate Mouse. If your #Homeschooling your children you could have them make Chocolate Mouse which would be a #Cooking and #Science Class as well as #reading.
I don’t know about you but anything Chocolate makes me go weak in the knees. Does it make you go week in the knees and if so how? On National Chocolate Mousse Day on April 3rd has us all jittery with excitement.
Imagine that smooth and silky Chocolate taste settling in your mouth, slowly diminishing into sweet decadence. Did you know you can have Chocolate Mouse cold or hot, and they say Chocolate Mousse tastes great either way.
Chocolate Mousse is a French dessert which used to be served at high-end French restaurants but, after globalization hit, Chocolate Mousse has become a favorite all over the world. You don’t need to have expert French language skills to understand the foamy delectability.
Now I have a question for you. Did you know that Mousse was not always dessert? Mousse, which literally means ‘foam’ in French, was invented as a savory dish in French cuisine. You will find the best of both worlds here.
I hope you too have your spoons ready for National Chocolate Mousse Day. After all, you wouldn’t want to miss the Chocolatey deliciousness for anything. Or would you? If you will excuse me for a moment I need to check the recipe below to make sure I have everything I need to make Chocolate Mousse.
Chocolate Mousse, as the name suggests, originated in France. It is not clear when exactly Chocolate Mousse was invented, but a few clues in history do allow us to put together some semblance of an idea. Chocolate first came to France back in 1615. While Chocolate was being incorporated in other desserts, it wasn’t until the 1800s when Chocolate Mousse was finally invented. Mousse, at this point, had already become a part of the savory French cuisine.
After the French, Chocolate Mousse found popularity with Americans. There are varying accounts of when Chocolate Mousse was introduced to the masses in the U.S. One instance states that Chocolate Mousse’s recipe was advertised in the “Brooklyn Daily Eagle” for a cooking class by Miss Parloa in 1887. But other two accounts say that the recipe was revealed by A) an exposition in 1892 and B) the “Boston Daily Globe” in the Housekeepers Column in 1892.
These differing accounts do leave people dizzy with confusion but it does not matter in the end because we are here for the Chocolate Mousse. Today, the dessert is enjoyed in a variety of ways, be Chocolate Mousse with Berries, or Seasonal Fruits, etc. People all over the world have come to love Choclate Mousse for its deliciousness concocted from a simple combination of Eggs, Chocolate, and froth.
National Chocolate Mousse Day Activities
- National Chocolate Mouse Day is a difficult one for us because we have to decide to eat one serving of Chocolate Mousse or several. I say several. What about you?
- The recipe for Chocolate Mousse is very simple with very simple ingredients. It’s the process’s pace you have to watch out for. But once you get the hang of it, it’ll be easy peasy lemon squeezy! Or will it be?
- The great thing about Chocolate Mousse is how versatile it is! and Chocolate Mousses goes well with most toppings, including Fuits, Sprinkles, and Chocolate Shavings.
Facts About Chocolate
- Did you know the Mayans named Chocolate ‘food for the Gods? Chocolate was served as a drink alongside human sacrificial blood. That is just gross isn’t it?
- Here is a fun tip for you. It takes anywhere between approximately two to four days for a single Chocolate Bar to be made.
- 400 Chocolate Beans are needed to make just one pound of Chocolate.
- Chocolate Beans grow in pod-like structures, quite similar to Cotton, so Chocolate is kind of a Vegetable albeit by a stretch.
- It can take up to a whole year for a Chocolate Tree to grow and, even then, it can only produce 10 small bars. Wouldn’t it be amazing to have a Chocolate Tree in our backyard and we could pick Chocolate any time we want it?
Why People Love National Chocolate Mousse Day
If your #Homeschooling your children or they just enjoy #Science there’s a ton of experiments they can do with Chocolate Mousse. Bear in mind, we are not necessarily telling you to mix the savory into the sweet, but maybe give it a try and see where it goes. Obviously, you should only try things/flavors that go well together. At the end of the day, the true celebration is in the versatility of the dish.
The French absolutely loved their Chocolate! So, it was only natural that they added Chocolate into an originally savory dish. It’s interesting to see how creative the human mind can be when we put our love and dedication into something.
Even though humans are divided by many things today, there are still several things that unite us as one by connecting us on levels that we never imagined. Chocolate Mousse, amongst other global food items, is loved in many Countries across the world, even by those who have never visited France in their life.
Prep Time: 20 mins Cook Time: 5 mins Chill Time: 1 hr Total Time: 1 hr 25 mins Servings: 4
Ingredients:
3 ½ ounces dark chocolate (62% cacao is ideal)
1 tablespoon unsalted butter
2 large egg yolks
1 tablespoon white sugar
1/4 cup water
1 tiny pinch salt
1/2 cup chilled heavy whipping cream
Directions
Break up or chop chocolate into small pieces and set aside with butter.
Add egg yolks, sugar, water, and salt to a metal mixing bowl. Cook, whisking, directly over medium-low heat until the mixture is thick, foamy, and hot to the touch (145 to 150 degrees F (63 to 65 degrees C)). Chef’s Note:
Once the yolk mixture is thick and hot, add chocolate and butter, and whisk until all chocolate is melted. Let rest for a few minutes on the counter, whisking occasionally to further cool the mixture to just above or at room temperature. The chocolate mixture shouldn’t go into the whipped cream while still warm, but if cooled too long, the mixture may get too firm to fold in.
Whisk cold cream until medium stiff peaks form. If cream is whisked further, it will separate and the final texture will be grainy.
Transfer about 1/3 of chocolate mixture into whipped cream, and fold with a spatula until almost incorporated. Gently fold in remaining chocolate, trying to keep as much air in the mixture as possible.
Transfer into 4 serving dishes, wrap, and chill before serving, at least 1 hour.
Thank you,
Glenda, Charlie and David Cates
