Believe it or not, early cooks tried to float the name “chocolate mayonnaise” (or “mayonnaise de chocolat”) before the modern name stuck … thankfully. Image courtesy of Unsplash.
Mousse dates to the 1700s, when French chefs learned that combining four basic components – a flavorful base, a lightener like whipped cream or egg whites, a sweetener and a stabilizer – creates that signature airy texture. Fittingly, “mousse” comes from the French word for “foam” or “froth.” Today, mousses can be sweet, savory, rich or refreshing.
To create your own, whip cream until thick, fold in cocoa powder and powdered sugar. Customize it with peppermint, espresso powder, orange zest, raspberry purée, cinnamon, or crushed cookies for endless variations.
