Mousse
Mousse is derived from the French word mousse which means "lather" or "foam". A mousse is a stable prepared food that incorporates air bubbles to give it a light and airy texture. Depending on how it is prepared, it can range from light and fluffy to creamy and thick.
A dessert mousse is a form of dessert typically made from egg and cream (classically no cream, separated eggs, sugar, and chocolate or other flavorings), usually in combination with other flavors such as chocolate or puréed fruit. Once only a specialty of French restaurants, chocolate mousse entered into American and English home cuisine in the 1960s.
Mousse may also refer to a pureed meat- or fish-based dish. Some savory mousses are cooked in a mold similar to pâté or terrine. Others remain in a semi-liquid state and are served as a dip.
A mousseline is a dish based on meat, fish, shellfish or foie gras (usually puréed) to which whipped cream or, less frequently, beaten egg whites are added to lighten the texture by incorporating air bubbles. "Mousseline" is a derivative of "mousse".
RECIPES
*Makes 8-12
100g good-quality dark chocolate
100g good-quality milk chocolate
100g good-quality white chocolate
3 egg whites
80g caster sugar
500ml pouring cream
~Melt each of the dark, milk, and white chocolate separately and allow to cool to room temperature. In a bowl, with an electric beater, beat egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form and the mix becomes glossy and shiny.
~In a separate bowl, beat the cream until just whipped. Fold the cream into the egg whites until all combined. Divide the mix into three and fold a different flavour of chocolate into each.
~Starting with dark chocolate mousse, spoon into the bottom of a serving glass, then top with milk chocolate mousse followed by white. Store in fridge until ready to serve.
Ingredients
4 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
2 tablespoons espresso or very strong coffee
1 cup cold heavy cream
3 large eggs, separated
1 tablespoon sugar
Optional: Raspberries and extra whipped cream
Method:
~Whip the cream to soft peaks, then refrigerate.
~Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
~Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
~When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
~Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)
*Serves 5-8, depending on the size of the servings.
Source: Notes & pictures from Google
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