Happy National Chocolate Mousse Day! Every April 3, today recognizes the decadent dessert that gained popularity in France in the 1800s.
Mousse is prepared by beating eggs or cream or both to a frothy, airy consistency and then folding the ingredients together to create a light, creamy delight.
While mousse can be either savory or sweet, for this day, we will focus on that all-time favorite, chocolate.
The words "chocolate" and "mousse" are derived from the French language, so it isn’t difficult to believe France is where to begin looking for the beginnings of this versatile creation.
While we have no exact point in time when this might have been, we do know chocolate was introduced to the French around the year 1615, and they fell in love.
Then a century later, the French developed a method for making a mousse. Savory led the way, but it couldn’t have been long before the same approach was applied to chocolate.
In the United States, an advertisement in The Brooklyn Daily Eagle in 1887 included classes on how to make chocolate mousse offered by a Miss Parloa. She also advised how to make potato soup, larded grouse, potato timbale, and corn muffins.
Miss Parloa (born Maria Parloa) was an American author of books on cooking and housekeeping and the founder of two cooking schools, a lecturer on food topics, and an early figure in the "domestic science" movement.
Miss Parloa (born Maria Parloa) was an American author of books on cooking and housekeeping and the founder of two cooking schools, a lecturer on food topics, and an early figure in the "domestic science" movement.
From dark chocolate to milk chocolate, bittersweet, or any combination, there is plenty of variety when it comes to chocolate mousse.
HOW TO OBSERVE
Give this recipe a try by visiting the website below for Ghirardelli® Chocolate Mousse:
Use #ChocolateMousseDay to post on social media.
HISTORY
National Day Calendar® continues researching the origins of this sweet dessert holiday.
#ChocolateMousseDay
@Ghirardelli
@Foodimentary
@nichecinema
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