Dish · french
Chocolate Mousse
A light, airy dessert made by folding melted chocolate into whipped egg whites, whipped cream, or both, then chilling it until it sets into a soft, spoonable texture.
Where it comes from
French home cooks and restaurants were making chocolate mousse by the nineteenth century, using whipped egg as the classic method for lightening a dense chocolate base without added starch or gelatin.
What cooks argue about
The real disagreement is whether the lift should come from whipped egg whites, whipped cream, or both: egg whites alone give the airiest texture but raise the question of using raw egg.
Nobody has published a chocolate mousse recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.