Chocolate Mousse

Chocolate mousse is a rich, creamy dessert made with eggs, cream and chocolate. It was developed in France and has become a delicacy that is available in most upscale restaurants in England and the United States as well as many other areas around the world. It was invented in the late 1800s and is a food that incorporates air bubbles to give it the light and airy texture that it is known for. It can also be made so that it is creamy and thick.

Chocolate mousse can be a classy finish to any meal and is often offered at high-end restaurants and banquets. Its consistency is different from pudding due to the concentration of cream. The cream is made from egg yolks, egg whites, sugar, and chocolate. The amount of egg whites determines the level of consistency and 'fluffiness'. In 1977, Chef Michel Fitoussi created the first white chocolate mousse.

Chocolate mousse can be garnished with just about anything you would like. When considering what to use as a garnish, it can be helpful to tailor your choice to the applicable holiday or occasion. Popular options include whipped cream, raspberries, chocolate shavings or powder, peaches, strawberries, chocolate syrup, crushed or shaved almonds or a mint leaf.http://www.wric.com/Global/story.asp?S=12119678http://www.joyofbaking.com/ChocolateMousse.html

These are some tips that will help you to make the best Chocolate Mouse that you can:

Use only the freshest and the highest quality of organic free-range eggs.

Do not over heat the chocolate or it will turn grainy. The best way to melt the chocolate is to gently heat it over simmering water while keeping the bowl of chocolate out of the heated water.

Make sure that you are using a clean whisk for the egg whites in order to make the fluffy meringue. Make sure that there is no yolk in the egg whites before you start to whisk.

A large metal spoon works best for the cut and fold technique when combining the chocolate and the meringue.

Let your mousse set in the fridge for at least two hours then remove it about a half hour before serving so that it will be soft and gooey.

• Food Timeline: Timeline

• Calorie-Count.com: Calories in Chocolate Mousse

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