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Milk chocolate mousse

  • 20 minutes
  • Easy
  • Desserts and Fruit
Light and intoxicating, this classic mousse if full of flavor.

Ingredients: Per 10 servings

  • 3 cups heavy cream
  • 1 lb milk chocolate
  • oz gelatin sheets

Preparation:

Soak the gelatin in hot water for a couple of minutes. Heat the chocolate to 105/110°F, then stir in the gelatin.

In the meantime, heat 1 ¼ cup heavy cream and, as soon as it begins to boil, remove it from the heat. Add the cream to the chocolate mixture, keeping it at a constant temperature.

Using a whisk, lightly whip the remaining cream then add it to the chocolate. The chocolate mixture should be around 80°F so that the whipped cream doesn’t deflate.

Pour the mousse into a large mold or multiple, single-serving molds. Place mold/s in the refrigerator to solidify for 30 minutes.

Then decorate the mousse as you please and place it back in the fridge for at least an hour.

Remove from the fridge a couple minutes before serving.

Food History

The scientific name given to cacao in 1735 by Carl Linnaeus, a Swedish botanist, is theobroma, which means “food of the gods” in Greek. Although this may seem like an exaggeration, according to an ancient Aztec legend, the cacao plant was given to mean by a powerful god named Quetzalcòatl. Therefore, it should not be surprising that the Mayans used to make a drink with cacao beans, which they believed to be sacred. They also used the beans as a sort of coin. The top quality and largest beans were used for bartering. Thanks to the conversion tables that were passed down from the first European explorers, we know that with three cocoa beans one could purchase an egg, while with ten beans you could purchase a rabbit.
Records from the first South American colonizers show that fake cocoa beans were widespread due to the fact that they were considered valuable. The fakes were made by breaking apart avocado seeds or by filling empty cocoa beans with clay. Fake beans were so common that, according to historians, the expression “fake cocoa-bean maker” was a common insult among the Aztecs.

Did you known that...

According to historians, Montezuma, the Aztec emperor, used to drink 40 cups of hot chocolate per day without ever drinking twice from the same cup?

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