Good morning, welcome to our series sharing Food Holidays- April 3rd, 2021 with you. I’m a day late so its actually May 4th which is Easter. Charlie and I will be seeing his Aunt Debbie this evening and for lunch he is going to his grandmothers.
To celebrate Easter with David working this evening once he is back home I’m letting Charlie have a free day of play on his Game System. The only thing Charlie can’t do is have children over because I’m working.
To surprise Charlie this evening David is going to make Spaghetti and Garlic Bread. For Dessert I thought today being National Chocolate Custard Day I would make Chocolate Custard for Charlie and David.
Before you ask with me being on a diet I’m going to try and refrain from eating very much of the Custard but I know I will have to have at least one bite or it will upset Charlie.
National Chocolate Custard Day
Ingredients:
- 1/4 cup milk
- 3 tbsp sugar
- 1 large egg yolk
- 3 ounces semisweet mini chocolate chips
- Pinch of salt
- 2 tbsp unsalted butter, softened
Directions:
- In a small saucepan, combine the milk and 2 tablespoons of the sugar. Heat until steaming and the sugar is dissolved. Put the egg yolk in a small bowl and gradually whisk in the hot milk. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until slightly thickened, about 2 minutes.
- Off the heat, add the chocolate chips and salt, whisk until smooth. Whisk in the butter.
- Pour the custard into 2 shallow bowls and refrigerate briefly, about 5 minutes, before serving.
Five thing about Chocolate Mousse:
- The word mousse is French. Translated the word Mousse means “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, or foie gras..
- There are three key constituents to a mousse: base, binder, and aerator.
- Mousse may be hot or cold. It’s often squeezed through a piping bag onto some kind of platform to be used as hors d’oeuvres being served at parties.
Fun Fact:
Savory mousse dishes are 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.
Thank you,
Glenda, Charlie and David Cates
