Chocolate Mousse

Chocolate Mousse

Chocolate Mousse

This simple yet sophisticated, airy yet intense concoction has been a hit with home cooks in America at least since the New York Times published its first recipe for the dessert in 1955.Todd Coleman

The ultimate of all of the French desserts to take hold of the American culinary imagination might be chocolate mousse. The simple yet sophisticated, airy yet intense concoction has been a hit with home cooks in America at least since the New York Times published its first recipe for the dessert in 1955. Suddenly, it seemed that every hostess was beating egg whites to perfection, folding them into melted chocolate, and chilling the mixture in crystal bowls for dinner parties. But the dish isn't reserved for the home–it was, and remains, a mainstay at restaurants, the foolproof finale to an elegant meal.

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