In 1820, we find it in “the royal cook” by André Viard, the most famous cookbook of the 19th century, of which 32 editions were made. What is more amazing is to come across Toulouse Lautrec above the salad bowl of chocolate mousse. It is said that it was he, the famous Painter of the Moulin Rouge, who would have had the idea of mixing egg whites with cocoa.
One of the favorite desserts of the French
Still, chocolate mousse is one of the favorite desserts of the French and here is the recipe for it. 4 people :
- You need 100 g of dark chocolate, 1 sachet of vanilla sugar and 3 eggs.
- You soften the chocolate in a bain-marie in a saucepan.
- During this time you separate the white from the yolks.
- Off the heat, mix the egg yolks and the vanilla sugar and incorporate them into the melted chocolate.
- Then you beat the whites in snow and make the farms.
- You add these egg whites delicately to the yellow chocolate and sugar mixture.
- You pour into the final container and you put in the fridge for 2 hours.
Some add a dash of rum or mirabelle plum to the yolks.