Today we celebrate National Chocolate Mousse Day, a fabulous day dedicated to a decadently tasty dessert that was all the rage in France during the 1800s. The word mousse translates from the French to mean “foam” or “froth” so it’s not surprising no translation was made when coming to the States. Savory mousse dishes were developed in France during the 18th century, and dessert mousses came much later during the second half of the 19th century. The first written record of chocolate mousse in the United States comes from a Food Exposition held at Madison Square Garden in New York City in 1892.

To celebrate, Philippe agreed to make some “mousse au chocolat” for me today! Though there are many different recipes for this dessert, his consists of simply bittersweet chocolate, egg whites, coffee extract, and a pinch of salt (recipe for his simple and light version below!). Americanized versions of the dessert are easy to spot as they typically include triple the ingredients, triple the sugar and a lot of saturated fat. Which is a shame, because, when chocolate is involved who needs much else? But I feel the same about coffee and then watch people do everything they can to disguise the taste, so to each his own I guess.

The biggest problem with chocolate mousse is the excrutiating wait time before it’s actually ready to serve. Most recipes say to let it sit for 6 hours in the refrigerator before serving. My sense of immediate gratification crushed. Luckily, we typically wait just 2-3 hours and go for it, so it should be ready after dinner tonight. But after the prep time and wait, celebrating this amazing day couldn’t be easier. Simply grab a spoon and dig in!

Join me any and all days you like during April by celebrating a National or International Day with a doodlewash! Tag your image #doodlewashaday and I’ll feature everyone who played along on at the end of the month! 

Recipe for Philippe’s Mousse Légère Au Chocolat Noir

• 226g of Bittersweet Chocolate 66% Cocoa
• 6 egg whites
• ½ teaspoon coffee extract
• Pinch of salt
• (optional) Drop of lemon juice
Start by beating the whites in a stand mixer on medium speed. Optionally, you can add a drop of lemon juice to help form the mousse. Once egg whites start to foam, turn up to high speed until firm.
Break the chocolate into pieces and place in the microwave until melted. Add the coffee extract to the melted chocolate. Once the chocolate is no longer hot but still melted, gently fold it into the egg whites until no clumps of white remain. Let the mousse sit in the refrigerator for a minimum of 2 hours prior to serving.

About the Doodlewash

M. Graham watercolors: Burnt Sienna, Ultramarine Blue, Cobalt Teal, Pyrrol Red, Permanent Green Pale, Neutral Tint and Titanium White Gouache. Lamy Safari Al Star pen with Platinum Carbon black ink in a 5″ x 8″ 140 lb. (300 gsm) Pentalic Aqua Journal


Posted by:Charlie O'Shields (doodlewash)

Creator of Doodlewash® and founder of World Watercolor Month™ (July) and World Watercolor Group™. Sharing daily watercolor illustrations and stories while proudly featuring talented artists from all over the world!

49 replies on “National Chocolate Mousse Day

    1. Hehe… no it doesn’t sound quite as good! Glad you liked the doodlewash, Teresa! 😃💕I initially tried the get the recipe out of him and he just mumbled off ingredients… I just made him sit down and tell me exactly what he did, so I updated the post with his recipe! It’s actually a lighter version of the authentic one… and simpler! Thanks for suggesting it!!

      Liked by 1 person

  1. Wowza! A gorgeous doodlewash dessert AND a wonderful recipe from Philippe! A double pleasure today on your blog! ENJOOOOOYYYYY the yummy dessert! Our kids had dinner for us today for our anniversary, and we had chocolate cake AND angel food cake with fresh strawberries and whipped cream! Such a lovely treat! Happy chocolate mousse day!

    Liked by 1 person

  2. Me want – it looks so tasty! Chocolate that good would have even Willy Wonka alarmed and sending in Oompa-Loompa spies to snoop on the perfect recipe. I would try and make it, but I’d doubtless let the recipe down😉 Happy Choccy Mouse Day, Charles! Woo! (there’s something I never thought I’d say!)

    Liked by 1 person

    1. Hehe…thanks Jacob!! 😃 The real thing was super tasty! There’s probably going to be a fair amount of food this month if I can keep convincing Philippe to make it to help me celebrate! 😊hehe… Though there’s so much to choose from this month!! I’ll probably pick the animals over food most days though.

      Liked by 1 person

  3. CHARLIE! ding ding ding!! wowza.
    the doodle wash grabbed my eyes ASAP! great work.
    and then I read the recipe…. oh boy! I can actually EAT this!! how cool is that!! yumm yumm! I am hungry! Thank you Charlie 🙂

    Liked by 1 person

      1. Great! glad to know you had a bash at it and it is Delish!
        taste buds get used to less…wheat, fat, sugar over time. I just can’t not want the Dark bittersweet chocolate though…. yum.

        Liked by 1 person

  4. Mousse: An endangered species, brought down cold and eaten alive.

    Charlie O’ I’m disappointed in you for using your art & blog to tempt humans to create and then destroy precious resources.

    After BEATING and BREAKING them down you suggest GENTLE FOLDING?

    Liked by 2 people

      1. I’m forced to cook but I’d rather be sketching or painting, but starving is not an option.
        Haha, watch out when we travel back through KS, you might hear a knock on the door. 😂😂😱

        Liked by 1 person

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