NATIONAL CHOCOLATE MOUSSE DAY

http://www.nationaldaycalendar.com ^ | n/a | n/a

[heterosupremacist]

Mousse is prepared by beating eggs or cream or both to a frothy, airy consistency and then folding the ingredients together to create a light, creamy delight.

While mousse can be either savory or sweet, for this day we will focus on that all time favorite, chocolate.

The words mousse and chocolate are derived from the French language, so it isn’t difficult to believe France is where to begin. While we have no exact point in time when this might have been, we do know chocolate was introduced to the French around the year 1615, and they fell in love.

Then a century later the French developed a method for making mousse. Savory lead the way, but it couldn’t have been long before the same approach was applied to chocolate.

In the United States, an advertisement in The Brooklyn Daily Eagle in 1887 included classes on how to make chocolate mousse offered by a Miss Parloa. She also advised how to make potato soup, larded grouse, potato timbale and corn muffins.

[heterosupremacist]

[Celtic Conservative]

I thought Chocolate came from the aztec word “Xhoquatl”(sp), Not the French.

CC

[Celtic Conservative]

Just looked it up. Comes from Nahuatl language “chocolatl” (sinplified spelling) to which the French Added an “E”, ditched the last “L” and proudly ripped off.

Cultural appropriation, France. That ain’t right.

CC

[Sacajaweau]

You're just plain mean....

Going to make my own chocolate.....toast some pecans....melt chocolate bars...add some butter...you'll know when to stop stirring......pour over pecans on wax paper or parchment on cookie sheet.....refrigerate....enjoy

If you have fruit nearby...orange slices or strawberries...save a little for dipping.

Life is good!

[Yo-Yo]

[heterosupremacist]

Chocolate ‘MOOSE’

HA!

Very good!

8O)

[LonePalm]

Chocolate comes to both English and French from Mayan via Spanish.

The chef is here. Good eats for everyone.

"Ceterum censeo Islam esse delendam."

'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)

[Eagles6]

I thought they were talking about a chocolate mouse like the ones Dad would catch in the barn and Mom would dip in Hershey's syrup and put in our Easter baskets.

Then I realized they were talking about chocolate moose, like Bullwinkle.

That's a lot of Hershey's!

[pinkandgreenmom]

I am not usually a fan of sweet things (would rather eat a bag of chips, LOL) but I would never ever say no to chocolate mousse.

[heterosupremacist]

# 8 Eagles6 wrote: I thought they were talking about a chocolate mouse like the ones Dad would catch in the barn and Mom would dip in Hershey's syrup and put in our Easter baskets. The mice were just decorative, right? I know some folks who EAT chocolate covered mice... 8O)

[Bob434]

I tried chocolate mousse once and only once- I couldn’t get it out of my hair for weeks

[heterosupremacist]

# 11 Bob434 wrote: I tried chocolate mousse once and only once- I couldn’t get it out of my hair for weeks! HA! You should have tried whipped cream conditioner.

[Eagles6]

I was just kidding. You know someone that really eats them?

[dfwgator]

[Bob434]

lol- I’ll try that next time :)

[heterosupremacist]

# 13 Eagles6 wrote: I was just kidding. You know someone that really eats them? I live in the mountains, and some rednecks will eat ANYTHING that swims, fly's, walks, crawls, or burrows...

[Eagles6]

I live in the country and have no aversion to eating rodents; squirrels, groundhogs, beaver though I draw the line at possums.

I guess if you breaded and deep fried them before you dipped them...but I would skin, gut and debone first but that's just me. ;-)

[AF_Blue]

Go with corn meal instead of breading, and possum is tasty.

[Eagles6]

Corn meal it is though I’ll wait on the possum.

[Liz]

Cant make it to the Caribbean? Make Bahama Breeze restaurant's
sumptuous dessert. Rich chocolate mousse on a fudge brownie
in a pool of chocolate sauce and vanilla bean anglaise.

CHOCOLATE ISLAND

Just unmold your richest chocolate mousse recipe
on a fudge brownie circle floating in a pool of
marbled chocolate sauce and vanilla bean anglaise.

(Or use melted rich vanilla ice cream for crème
anglaise as food icon James Beard once did).

Add shaved toasted almonds, dollop of whipt cream.