The Culinary Connoisseur
A Matter of Mousse
26
Nov
Nov
Mousse, the French word for “foam,” is a prepared
food that incorporates air bubbles to give it an 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 beaten egg whites or whipped cream, and most often flavored
with chocolate or puréed fruit. Savory
mousses can be made of fish and may contain herbs for flavoring. They sometimes
rely on unflavored gelatin to hold their texture and shape.
food that incorporates air bubbles to give it an 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 beaten egg whites or whipped cream, and most often flavored
with chocolate or puréed fruit. Savory
mousses can be made of fish and may contain herbs for flavoring. They sometimes
rely on unflavored gelatin to hold their texture and shape.
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.
United States comes from a Food Exposition held at Madison Square Garden in New
York City in 1892.
A “Housekeeper’s Column” in the Boston Daily
Globe of 1897 published one of the first recipes for chocolate mousse. The dish
was more like chocolate pudding, instead of today’s stiff, but fluffy,
mousse.
Globe of 1897 published one of the first recipes for chocolate mousse. The dish
was more like chocolate pudding, instead of today’s stiff, but fluffy,
mousse.
Mousse became popular with the introduction of electric
mixers as this made the foaming process much, much easier. As a matter of fact,
mousse is so popular that it’s even got its own national holiday! You can
celebrate National Mousse day this coming Monday, November 30th by
trying one of our tasty recipes below.
mixers as this made the foaming process much, much easier. As a matter of fact,
mousse is so popular that it’s even got its own national holiday! You can
celebrate National Mousse day this coming Monday, November 30th by
trying one of our tasty recipes below.
Mocha Chocolate Mousse
3/4 cup chilled heavy cream, or topping divided
4 large egg yolks
½ cup espresso or strong coffee
3 tablespoons sugar, divided
1/8 teaspoon kosher salt
6 ounces semisweet chocolate (60-72% cacao),
chopped
chopped
2 large egg whites
Beat 1/2 cup cream in medium bowl until stiff peaks form;
cover and chill.
cover and chill.
Combine egg yolks, espresso, salt, and 2 Tbsp. sugar in a
large metal bowl. Set over a saucepan of gently simmering water (do not allow
bowl to touch water). Cook, whisking constantly, until mixture is lighter in
color and almost doubled in volume, about 1 minute.
large metal bowl. Set over a saucepan of gently simmering water (do not allow
bowl to touch water). Cook, whisking constantly, until mixture is lighter in
color and almost doubled in volume, about 1 minute.
Remove bowl from pan. Add chocolate; whisk until melted
and smooth. Let stand, whisking occasionally, until room temperature.
and smooth. Let stand, whisking occasionally, until room temperature.
Using an electric mixer, beat egg whites in another
medium bowl on medium speed until foamy. With mixer running, gradually beat in
remaining 1 Tbsp. sugar. Increase speed to high and beat until firm peaks form.
medium bowl on medium speed until foamy. With mixer running, gradually beat in
remaining 1 Tbsp. sugar. Increase speed to high and beat until firm peaks form.
Fold egg whites into chocolate in 2 additions; fold whipped
cream into mixture just to blend.
cream into mixture just to blend.
Divide mousse among six small glasses or ramekins. Chill
until firm, at least 2 hours.
until firm, at least 2 hours.
Mousse can be made 1 day ahead; cover and keep chilled.
Let stand at room temperature for 10 minutes before serving.
Let stand at room temperature for 10 minutes before serving.
Before serving, whisk remaining 1/4 cup cream in a small
bowl until soft peaks form; pipe or spoon over mousse.
bowl until soft peaks form; pipe or spoon over mousse.
6 ounces semisweet chocolate, chopped
6 ounces margarine, cut into small pieces
4 large eggs, separated
2/3 cup, plus 1 tablespoon sugar
2 tablespoons orange liquor or red wine
1/2 teaspoon vanilla extract
In a double boiler melt together the chocolate and
margarine, whisking over the barely simmering water, until smooth. Remove from
heat.
margarine, whisking over the barely simmering water, until smooth. Remove from
heat.
In a large bowl, whisk the yolks of the eggs with the 2/3
cup of sugar, liquor, for about 3 minutes until the mixture is thick. Then fold
the chocolate mixture into the egg yolks.
cup of sugar, liquor, for about 3 minutes until the mixture is thick. Then fold
the chocolate mixture into the egg yolks.
In a separate bowl, beat the egg whites until frothy.
Continue to beat until they start to hold their shape. Whip in the tablespoon
of sugar and continue to beat until thick and shiny, but not completely stiff,
then the vanilla.
Continue to beat until they start to hold their shape. Whip in the tablespoon
of sugar and continue to beat until thick and shiny, but not completely stiff,
then the vanilla.
Fold one third of the beaten egg whites into the
chocolate mixture, then fold in the remainder of the whites just until
incorporated, but don’t overdo it or the mousse will lose volume.
chocolate mixture, then fold in the remainder of the whites just until
incorporated, but don’t overdo it or the mousse will lose volume.
Transfer the mousse to 6 martini glasses or dessert bowls,
and refrigerate for at least 4 hours, until firm.
and refrigerate for at least 4 hours, until firm.