National Chocolate Mousse Day Date in the current year: April 3, 2024

Like many other sophisticated desserts, mousses were invented in France. Their “predecessors” were desserts consisting of a pyramid of whipped cream combined with fruits, chocolate, liqueurs, coffee, and other ingredients. They were called mousse (“foam”), crème mousseuse (“foamy cream”), or crème en mousse (“cream in a foam”). The first mentions of such desserts date back to the mid-18th century.

Although modern mousses have developed from these desserts, they are prepared in a different way. Moreover, not all modern mousses are desserts; savory mousses exist as well, although they are less popular than sweet mousses.

A mousse is a soft food with a light, airy texture that is achieved by incorporating air bubbles in the dish. The texture of a mousse can range from extremely light and fluffy to thick and creamy depending on the technique of preparation. Sweet mousses can be served as a dessert or used as a cake filling.

The main ingredients used to prepare a mousse are whipped cream or whipped egg whites, or a combination of both, and various flavorings such as chocolate, pureed fruit, caramel, coffee, vanilla, etc. Chocolate mousses often have a richer, more velvety texture than other mousses due to additionally containing egg yolks, which are stirred into melted chocolate. Some mousse recipes also include gelatin that is used as a stabilizer.

The classic chocolate mousse is arguably one of the most popular mousse varieties, so it is not surprising that it even has its own holiday, albeit unofficial. To celebrate National Chocolate Mousse Day, treat yourself to this decadent dessert that you can easily make at home. Here’s a recipe for you to try.

Whip 1 cup of heavy whipping cream to soft peaks and put the whipped cream in the fridge. Finely chop 4 ½ ounces bittersweet chocolate and cut 2 tablespoons of unsalted butter into cubes. Melt the chocolate, butter and 2 tablespoons of strongly brewed coffee over a double boiler, stirring frequently. Once the chocolate mixture is smooth, remove it from the heat.

While the chocolate mixture is cooling, whip 3 egg whites until foamy. Add 1 tablespoon of sugar and continue whipping to stiff peaks. As soon as the chocolate mixture is warm to the touch, stir in 3 egg yolks. After that, stir in about a third of the chilled whipped cream, gently and gradually fold in the egg whites, then fold in the remaining whipped cream.

Once the mousse is smooth, scoop it into ramekins, shot glasses, martini glasses, or any other suitable glassware, and refrigerate it for 8 to 24 hours before serving to give the mousse a denser texture. You can decorate the mousse with whipped cream, chocolate shavings, cocoa powder or powdered sugar, fresh fruits or berries (raspberries and strawberries work particularly well with chocolate mousses), or peppermint leaves.