Mousse au Chocolat
Mousse au chocolat [ mus o ʃɔkɔ'la ] ( French for “chocolate foam ”) is a classic French dessert made from dark chocolate , egg , sugar and butter .
To prepare it, the egg yolks are beaten with sugar and dark chocolate or block chocolate is melted with butter. The chocolate-butter mixture is pulled into the egg yolk mixture and finally egg whites are folded in. After a few hours of cooling, the mousse can be served.
The dessert can be varied by using whipped cream , other types of chocolate such as dark or white chocolate and by adding spirits such as rum , cognac , orange liqueur or coffee .
Mousse au chocolat was first mentioned in writing in a cookbook by Menon in 1755 .
Web links
Commons : Mousse au Chocolat - collection of images, videos and audio files
Wiktionary: Mousse au Chocolat - explanations of meanings, word origins, synonyms, translations
- Anja Deuerling: The physics and chemistry of "Mousse au Chocolat" , written term paper for the first state examination for a teaching post at secondary schools, Julius Maximilians University of Würzburg, Faculty of Physics and Astronomy, Chair of Physics and its Didactics (PDF file)