The origins of chocolate mousse are relatively unknown. French chefs have been cooking with chocolate since the early 17th century. Mousse, which means “foam”, originated in France in the 18th century. It was only a matter of time until cooking with chocolate and making dishes with foamy textures came together for “mousse au chocolat.”
Mousse is made from egg whites, separated from the yolks. The introduction of electric mixers made the foaming process much, much easier. Whipping egg whites by hand is not as effective or efficient. As with any recipe that calls for chocolate, the secret is using the very best chocolate you can. Your mousse is only as good as your chocolate. This basic French chocolate mousse recipe is delectable in its simplicity.
1 cup white chocolate chips
1/4 cup water
2/3 cup sugar
1 cup whipping cream
1 tsp vanilla
Heat water in a saucepan, with sugar, until sugar is dissolved. Add chocolate chips and melt until smooth. Set saucepan in cold water to cool mixture. Place in the fridge until thoroughly chilled. Whisk smooth. Beat cream and vanilla until stiff peaks form. Fold into cold chocolate mixture. Pour into serving dishes. ENJOY!