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THE LIGHTER, FLUFFIER SWEET
The delightfully delicious and decadent chocolate mousse.  ~ 

EVERY now and then we are faced with new and strange terms – especially if we love food.

Today, we look at the famous word mousse.

While mousse looks like mouse and is pronounced like moose, it is the French word for foam – as you find in pricey hair products.

Otherwise mousse is known as the lighter, fluffier cousin of pudding. It’s a sticky paste that’s filled with air bubbles that gives it a texture which ranges from light and fluffy to creamy and thick – depending on how it’s prepared.

The history of mousse au chocolat

Chocolate mousse can be traced as far back as the 17th century. After the Spanish introduced chocolate to Europe, French chefs started cooking with it.

The first written record of chocolate mousse in the United States comes from an 1892 Food Exposition held at Madison Square Garden in New York City. The Boston Daily Globe published the first chocolate mousse recipe in 1897.

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