This low calorie mousse is just what you need for a sweet fix! Great for a party or just for a nice dessert!
What is mousse?
The word ‘mousse’ means “foam” in French. There are 4 elements to mousse. The flavouring: chocolate, lemon, chicken liver, salmon, etc. The binder: egg whites and/or gelatin. The aerator—the component that gives mousse its light, airy texture—beaten egg whites or whipped cream. Flavouring: salt and pepper for savoury mousses to from extracts, liqueurs and spices. Some savoury mousse recipes use gelatin as a binder when eggs alone don’t suffice, but this makes the consistency heavier. Mousse can be both sweet or savoury, hot and cold and in individual portions or served from a larger dish. Dessert mousse is typically served cold, and savoury mousse hot.
Where did mousse come from?
The exact timing of the creation of chocolate mousse in France is not known. Chocolate was brought to Spain from Mexico by the Conquistadors in 1529. At that point, chocolate was only a hot beverage and for more than another two centuries that remained the case. Savoury mousse dishes were popular in the 18th century in France, dessert mousses (generally fruit mousses) began to appear in the second half of the 19th century.
Chocolate mousse came into the public eye in the U.S. in the 1930s, it took until 1977, at a restaurant called, The Palace, for Chef Michel Fitoussi to create white chocolate mousse. In 1892 the Boston Daily Globe published one of the first recipes for chocolate mousse. However, these were for a chocolate pudding-type dish, instead what we now know as airy mousse. In fact, mousse as we know it was made by electric mixers in the 1930s and made it easier to whip the egg whites to the consistency that created modern mousse. Following World War II the popularity of French cuisine grew and the mousse became popular in this country especially in fine restaurants.
More delicious desserts:
If you decide to make these delicious chocolate mousses be sure to let me know what you think of them in the comment section below! Why not take a snap and tag me on Instagram? @thesliceofjess
*Calorific value may change depending on brand of food used*
Details
2
20 minutes
6 hours
128
Print
Ingredients
1.5 tbsp Cocoa Powder
1tsp Vanilla extract
20g Light spray cream
2 Eggs
60ml Oat Milk
2 tbsp Sweetener
Directions
- Put the cocoa powder, sweetener, oat milk and vanilla essence in a saucepan on a low to medium heat and whisk until it has thickened slightly and is a smooth chocolate consistency.
- Remove the chocolate off the heat and leave to cool completely.
- Once the chocolate is fully cooled, separate the eggs and add in the yolks to the chocolate.
- In a separate bowl, whisk the egg whites until they form a stiff peak.
- Fold in the chocolate mixture, keeping the mousse a light and airy consistency
- Serve evenly into 2 portions and refrigerate for 6 hours.
- Once fully set, serve with squirty cream on top!
Last updated: 4th November 2021
