Here are today’s five things to know about Chocolate Mousse
- The word mousse is French and translates as “froth” or “foam.”
- Cold dessert mousses are often poured into decorative glasses and garnished with fruit, sweet sauces, or whipped cream.
- Savory mousses can be made from fish, shellfish, meat, foie gras, etc.
- There are three key constituents to a mousse: base, binder, and aerator.
- They may be hot or cold and are often squeezed through a piping bag onto some kind of platform to be used as hors d’oeuvres.
Savory mousse dishes were an 18th century French achievement. Dessert mousses (generally fruit mousses) began to appear much later, in the second half of the 19th century.
The first written record of chocolate mousse in the United States comes from a Food Exposition held at Madison Square Garden in New York City in 1892.
Chocolate mousse came into the public eye in the U.S. in the 1930s, about the time as chocolate pudding mixes were introduced.
Today’s Pinterest Board : Foodimentary
Today’s Food History
- 1878 At 7 a.m., the Washburn A flour mill in Minneapolis exploded, sending the roof 500 feet in the air. 18 workers were killed and seven other flour mills were also destroyed.
- 1885 Good Housekeeping magazine begins publication. Founded by Clark W. Bryan, the magazine was purchased by Hearst publishing in 1911.
- 1934 Sergey Vasilyevich Lebedev died. A Russian chemist who developed a method for large scale production of synthetic rubber. Production of polybutadiene was begun in 1932 using potatoes and limestone as raw materials.