The Bottom Line: Quick facts about chocolate mousse.
The Full Story:
- Chocolate mousse became popular to the U.S. in the 1930s, around the same time chocolate pudding mixes were introduced. Where do you stand on the classic mousse vs. pudding debate?
- The word mousse is French and translates as “froth” and “foam.” I bet you’d foam at the mouth if someone took your mousse away from you!
- Cold dessert mousses are often poured into decorative glasses and garnished with fruit, sweet sauces, or whipped cream. They want to be as pleasing to your eyes as they are to your taste buds!
- 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 really came into the public eye in the U.S. in the 1930s, about the time as chocolate pudding mixes were introduced.
- Chocolate aside, there are also savory mousses can be made from fish, meat, or foie gras. Have you ever tried one?
- National Mousse Day is November 30th.
- Mousse has three key constituents: the base, the binder, and the aerator. This makes it sound like a construction project. But tasty.