Mousse is a French word that literally means "froth" or "foam," in reference to the dish's light, airy texture. Leave it to the French to perfect this pillowy dessert, created by folding in beaten egg whites or whipped cream. Chocolate mousse was a specialty in French restaurants during the 1800s.
You can thank The Joy of Cooking for the popularity of chocolate mousse. When it was first published in 1931, this iconic cookbook included an excellent chocolate mousse recipe. Delightful Pastries chefs pay homage to mousse in a variety of its dishes including a Passion Fruit Mousse Cake, Raspberry Chocolate Mousse Cake, Raspberry Almond Torte, Black Forest Torte, Berry Compote with chocolate mousse, Chocolate Tulip with Crème Mousseline topped with fresh berries, Lemon Mousse Cup with blackberries, and Raspberry Mousse with Berry Compote. Whichever one you choose, these are the perfect finale to a terrific meal.
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