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mousse au chocolat
foamy airy light chocolate
Everyone’s favourite mousse is au chocolat, and it’s easy to find in the dairy aisle, but it’s so much tastier when homemade, with quality dark chocolate. Other ingredients are butter, eggs and cream.
It was invented by no less than the painter Henri de Toulouse-Lautrec, who was inspired by mousse de poisson to create what he called mayonnaise de chocolat before it was slightly tweaked and happily renamed mousse au chocolat.
A marquise au chocolat is similar, but always made with dark chocolate along with butter, sugar, cocoa powder, eggs and cream. It’s named after the famous 17th-century letter writer and chocolate addict, the Marquise de Sévigné.
Text © Dana Facaros
Images by Paul Sescau, Sarah, Thesupermat