National Chocolate Mousse Day: Unknown facts and 2 recipes to try at home
National Chocolate Mousse Day is celebrated on April 4, every year. The day is set aside to approve a delectable delicacy, which is said to have originated in France in the 18th century even though chocolate wasn't invented until the 16th.
Chocolate mousse originated in France in 1615 and was popularised by the Americans in 1887. It is now enjoyed in a variety of forms, including seasonal fruits, berries, and whipped cream.
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Unknown facts about chocolate mousse
Here are some interesting and unknown facts about chocolate mousse, as per Eduvast:
1. The time needed to make one chocolate bar ranges from two to four days.
2. 400 cocoa pods are needed to make one pound of chocolate.
3. Even after maturing for a year, a cocoa tree can only produce 10 little bars.
Chocolate mousse recipes
Originally produced with just two components, chocolate mousse has since expanded to incorporate other ingredients including sugar, milk, and butter. Check the chocolate mousse recipes below.
Classic Chocolate Mousse
INGREDIENTS: heavy cream, bittersweet chocolate (finely chopped), unsalted butter, brewed espresso, 3 eggs, sugar, raspberries, and whipped cream (optional).
1. Whip the heavy whipping cream to soft peaks, then chill.
2. Chocolate, cubed butter, espresso, and espresso should be stirred together in a double boiler over hot water until smooth, then cooled.
3. Whisk egg whites and add sugar until foamy, forming stiff peaks.
4. Add egg yolks after the chocolate has cooled.
5. Fold in whipped cream, egg whites, and remaining whipped cream to thin and loosen the chocolate mixture.
6. Chill mousse for 8-24 hours and layer with raspberries and whipped cream.
Baked Chocolate Mousse
INGREDIENTS: Water, Dutch process cocoa, espresso granules, bittersweet chocolate and unsweetened chocolate (finely chopped), brandy, vanilla extract, 2 eggs and 2 egg whites, sugar, salt, and whipped topping.
1. Preheat oven to 350°. Add cocoa, espresso, brandy, and vanilla to the chocolate mixture and let it stand for 10 minutes.
2. Combine eggs, egg whites, sugar, and salt in a double boiler and cook over simmering water until a thermometer reaches 115°.
3. Mix egg mixture into chocolate mixture, fold in whipped topping, and spoon into an 8-inch springform pan.
4. Bake at 350° for 27 minutes, cool to room temperature, and chill for at least 8 hours or overnight.
5. Substitute whipped cream for mousse, adding 62 calories, 7g fat, and 2g sat fat.