Various desserts consisting of whipped cream in pyramidal shapes with coffee, liqueurs, chocolate, fruits, and so on either in the mixture or poured on top were called crème en mousse ‘cream in a foam’, crème mousseuse ‘foamy cream’, mousse’foam’, and so on, as early as 1768. Modern mousses are a continuation of this tradition.
This is just one of the delicious desserts we will serving onboard our upcoming Normandy cruise. Featuring modern kosher cuisine, with the best of French fare. All this and kosher wine paring every night.
Join us on Kosher River Cruise this coming August.
Mousse Au Chocolate Recipe
- 8 ounces best dark chocolate
- 2 tbsp brandy
- 3 egg whites from large eggs
- 7 ounces Golden castor sugar
- 3.5 fluid ounces whipping cream
- Icing sugar, for dusting
- Crisp biscuits, such as kosher langes-de-chat.
- Grate 2oz of the chocolate and reserve. Break the rest into small, even-sized pieces and melt in a bowl placed over a pan of simmering water. Take the pan off the heat but keep the bowl over the hot water and stir in the brandy.
- Whisk the egg whites in a large bowl until they’re standing in stiff peaks. Spoon in half the sugar, whisk again, then add the rest of the sugar and whisk until there are stiff peaks. Whip the cream in a separate bowl.
- Take the melted chocolate off the pan and fold in a heaped metal serving spoon of meringue to loosen the consistency, then pour the chocolate into the meringue and fold in lightly but thoroughly. Fold in the whipped cream, after that two thirds of the grated chocolate.
- Spoon the chocolate mixture into six small glass dishes, then chill in the fridge for at least 2 hours, or overnight. Sprinkle with the remaining grated chocolate, then dust with icing sugar. Serve with some crisp biscuits.