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1/8 tsp cream of tartar and heat to 60 C. Hold for 3 minutes, stirring constantly. Remove from heat and beat into a foam. Fold into the gelatine mixture. Pour into individual cups. Can be frozen.
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A brief history of chocolate mousse, along with a simple, but delectable, recipe. ... The origins of chocolate mousse are relatively unknown. After being introduced to chocolate by the Spanish, ... And There you have it. A brief history and recipe for one of my favorite, unadulterated chocolate desserts--chocolate mousse.
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www.extremechocolate.com/the-history-of-chocolate-mouss...
www.extremechocolate.com/the-history-of-chocolate-mousse.html
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Chocolate Mousse History & Ingredients ... "Mousse" is the French word for "foam", while "Chocolat" is of course French for "chocolate". Consequently, "Mousse au chocolat" translates as "foamy chocolate", and is one of a number of foamy ... With a few rare exceptions, all chocolate mousse recipes have two ingredients:
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www.france-property-and-information.com/chocolate-mouss...
www.france-property-and-information.com/chocolate-mousse-au-chocolat.htm
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Food Timeline--food FAQ ... chocolate & white chocolate mousse ... Did you know ambrosia has two meanings? It is the food of the gods and a popular 20th century American dessert. Some history on both:
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www.foodtimeline.org/foodfaq.html
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It is origin from France, I believed.
http://wiki.answers.com/Q/What_is_the_history_of_chocol...
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This is the principal flavoring agent, such as the chocolate in a chocolate mousse or the salmon in a salmon mousse. Next is the binder, inevitably gelatin. Gelatin is a protein derived from beef or ... Foodreference.com - Articles & Features Section; Articles, Essays, News & Interviews about food & beverages - History,
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www.foodreference.com/html/artmousse.html
www.foodreference.com/html/artmousse.html
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Food History ... Topic: the origins of chocolate mousse ... HELP! my daughter needs to find the origins of chocolate mousse for her French class tomorrow! Any ideas?
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www.chefjob.com/food/Forum1/HTML/001754.html
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Every year we celebrate Chocolate Mousse Day on 3rd April, the coolest thing about these food days is that they're perfect for sharing some fun, saying a yummy 'Hi' and keeping in touch with friends and family. So coddle yourself with heaps n loads of chocolates;
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www.rumela.com/events/chocolate_mousse_day.htm
www.rumela.com/events/chocolate_mousse_day.htm
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What is the origin of mousse? When did it first appear on the culinary scene? Was its beginning related to the foam of poured chocolate or coffee? Did it begin with whipped cream or with eggwhites? Any ideas when the first chocolate mousse and mousse of non-sweetened foodstuffs first appeared...and where?
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www.webfoodpros.com/wwwboard/bd/messages/1280.html
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