IT’S MOUSE, NO IT’S A MOOSE, NO…
What could be more delicious than a huge bowl of decadent chocolate mousse topped with fresh fruits and a dollop of whipped cream for dessert.
Ever since I was a little girl and my Mum would cater formal dinner parties to entertain Dads work colleges and customers (Restaurants were not nearly as accessible in Johannesburg as they are today.) and she would always include a beautiful Avocado Ritz at the start of the menu and end with the most divine chocolate mousse.
Mousse is pronounced “moose.” Although obviously it is in no way associated with the hairy horned animal.
The French were first to discover mousse. It is a French word meaning “froth” or “foam.”
“Mousse au chocolat” is French for chocolate mousse.
The United States first became acquainted with chocolate mousse at a Food Exposition held at Madison Square Garden in New York City in 1892. I searched and searched but could not find out when chocolate mousse first became popular in South Africa. A mousse is a beautifully balanced thing. It is airy, and yet it is rich. There are three key components to a good mousse.
First is the base, which also yields the chocolate flavour.
Secondly, there is a binder, finally, a mousse needs an aerator such as beaten egg whites. This suspends air bubbles into the mix and creates the proper fluffy texture.