10 mousses that change from the classic chocolate mousse

Mousse is a dessert that generally wins all the votes. Its delicate texture, rich taste and simplicity make it a popular dessert for all occasions, from everyday meals to special occasions. Although the classic chocolate mousse is timeless, sometimes it’s nice to think outside the box and explore new ways to enjoy this delicious dessert.

An iconic dessert

The history of mousse dates back to the 6th century, with Anthimus, a Byzantine physician who pioneered the use of beaten egg whites for medicinal purposes. In Europe, mousses were popularized in the 18th century, particularly in France, where pastry chefs and cooks began experimenting with techniques to create lighter, airier desserts. The foam captivated the royal palaces when Louis XVI praised it. Its cook, Charles Fazi, renowned for his culinary talent, perfected this dessert by adding chocolate, creating one of the most emblematic desserts of French gastronomy. The recipe was made official and shared with the French in 1820 in “le Cuisinier royal”, a work signed by chef André Viard. Since then, it has continued to attract great chefs as well as apprentice cooks.

Decline the foam

To prepare a good, light and airy mousse, you will only need a few ingredients: egg white (or plant-based substitute), egg yolk, butter and the additions of your choice. Some mousses are even made without eggs, for example simply using very firm whipped cream. Whether you are fond of lightness with fresh fruits – exotic fruits, red fruits or even citrus fruits -, or indulgence with a coffee and cardamom mousse or a matcha and pistachio mousse, this very simple dessert lends itself to all desires and is suitable for all tastes. suits all tastes. And if you really can’t get enough of chocolate, you can always try white chocolate mousses, which are sweeter, but which also go very well with fruit like this white chocolate mousse and orange sauce. More simply, mascarpone or yogurt mousses offer a refreshing and creamy alternative to traditional mousse, perfect for lovers of simple and delicious desserts. For fans of a vegan diet or for those who are intolerant to eggs, the often neglected chickpea cooking water can replace egg whites.

To your drummers!