Chocolate mousse, an iconic French dessert. Photo by Pink Candy
| Dreamstime. KAREN HOCHMAN is Editorial Director of THE NIBBLE.
Page 1: The History Of A Classic Dessert CAPSULE REPORT:
Chocolate mousse is a favorite dessert that’s easy to make. This
article includes the history and definition of mousse, as well
as Julia Child’s chocolate mousse recipe, annotated and enhanced
by THE NIBBLE’s founder. This is Page 1 of a three-page article,
including valuable presentation and garnishing tips. Click on
the black links below to visit other pages. What Is Mousse?
Mousse is a light yet rich food that is beaten until airy: The
word means “foam” in French. It is made with four components: -
The base or principal flavoring agent: chocolate, passionfruit,
chicken liver, salmon, etc. - The binder: egg whites and/or
gelatin. - The lightening agent (aerator)—the component that
gives mousse its light, airy texture—beaten egg whites or
whipped cream. - Flavoring/Seasoning: traditional salt and
pepper for savory mousses to