Meringue à la Mousse

au ChocolatSarah Petro-Roy Catherine Pressimone

Origins: Mousse• The exact date is unknown, but the French have been cooking with chocolate since it was brought to them by the Spanish, whom got the cocoa beans from their colonies in the 17th century

• Mousse was first made in France in the mid 18th century

History• The first documented chocolate

mousse recipe was made in the USA at Madison Square Garden

during a food exposition in 1892

• The Boston Daily Globe was one of the first to ever print a mousse recipe in 1897, but back then the recipe made

a custard-y creation

• Making mousse used to be very taxing, which is why mousse has gained popularity thanks to the invention of the electric mixer

History• Chocolate Mousse is traditionally

made with dark or semi-sweet chocolate, but in 1977 chef Michel Fitoussi created some with white chocolate that became a huge fad for the 70s

• Mousse has become so popular that,

today, there is an entire Chocolate Mousse Baker and Confectionary in Barryville, NY and another bakery in Greenville, SC

Origins: Meringue• Meringue thought to be the

workof Gasparini, a Swiss pastry

chef• There is some controversy

overthe actual creator, since it hasbeen disputed by some that

thereal inventor is Francois

Massialot,who was the first to ever print

the recipe in his cookbook in the

1600s• Massialot was one of the

most popular French chefs of all

time,since he was the chef for many French nobles, including

Marquis de Louvois, Philippe 1, and

Philippe II

Related History: Pavlova• Meringue has been associated with

Pavlova, a dessert that consists of a meringue crust topped with whipped cream • The Pavlova was thought to havebeen invented in either Australia or New Zealand around the year 1926• Pavlova is believed to be named aftera ballerina, Anna Matveyevna Pavlova,whom was very famous in New Zealandand Australia around the time whenthe Pavlova was thought to have beeninvented

• Meringue–4 egg whites–1 cup granulated

sugar–¼ tsp cream of

tartar

Ingredients• Mousse–12 oz. semi-sweet

chocolate–4 egg yolks–4 egg whites–1 whole egg–2 ½ cups heavy

cream

1) Preheat the oven to 275 degrees. Beat egg whites until stiff, gradually adding sugar and cream of tartar.

2) Spoon the mix onto a greased baking sheet. Make 18, ¼ cup mounds and use a spoon to flatten and make an indentation in the middle of each.

3) Once shaped, put the two sheets in the oven for 45 minutes to an hour. Remove from oven and place on racks to cool.

4) Beat egg whites in a glass or steel bowl until stiff. In a separate bowl, beat 2 cups of cream until it turns very thick.

5) Melt all of the chocolate, either in morsels or cut into small pieces, in a double boiler. You can use a pot and glass bowl as a homemade double boiler.

6) Once melted, remove the chocolate from the heat and mix in the whole egg and the 4 yolks. Fold mixture into whipped cream and foamed eggs.

7) Spoon about 2 to 3 tablespoons of chocolate mousse onto each meringue bowl. Whip the remaining ½ cup cream and garnish. Refrigerate for 3 hours or up to 2 days.

Enjoy!add

picture here

Bibliography• "7 Top French Chefs of All Time." Made in Cantal. 2011. Web. 16 Feb. 2012.

<http://madeincantal.com/7-top-french-chefs-of-all-times/3/>.• "Chocolate Mousse in a Meringue Shell." Cooks.com. FOURnet Information

Network, 2012. Web. 4 Feb. 2012. <http://www.cooks.com>.• "Chocolate Mousse (Mousse Au Chocolat) Ingredients, Tips and History."

Food Worldwide - Free Recipes and Food Articles - International Cuisine. Web. 04 Feb. 2012. <http://www.food-worldwide.com/article/34/Chocolate-Mousse-(Mousse-au-Chocolat)-Ingredients,-Guidelines-and-History.html>.

• "Easter Meringue Cups Recipe." Taste Of Home. Simple & Delicious Magazine, Mar. 2006. Web. 04 Feb. 2012. <http://www.tasteofhome.com/Recipes/Easter-Meringue-Cups>.

• McFarlane, Sharifa. "History of Meringue." Experts Column: Where Information Becomes Insight. 25 Sept. 2011. Web. 16 Feb. 2012. <http://expertscolumn.com/content/history-meringue>.

• Stradley, Linda. "Pavlova, History of Pavlova, Anna Pavlova, Meringue Dessert." What's Cooking America. 2004. Web. 16 Feb. 2012. <http://whatscookingamerica.net/History/Cakes/Pavlova.htm>.

• "The History of Chocolate Mousse." Extreme Chocolate. Lanford Inc. Web. 04 Feb. 2012. <http://www.extremechocolate.com/the-history-of-chocolate-mousse.html>.