Chocolate Mousse

Chocolate Mousse

When I first came to this country, someone let me borrow a little TV set, with the intent to help me perfect my language skills even more. To my great surprise, on most afternoons this brilliant and exquisitely talented, yet unconventional and very funny chef, named Julia Child, introduced Americans to the broader idea of gourmet cuisine. One afternoon she taught the delicate ways of preparing mousse. I had already been introduced to the making of chocolate mousse in Europe, but due to the delicate nature of this dessert, and the resulting inevitable failures, it sadly never became a regular dessert in our family. Julia’s version of chocolate mousse is actually made with raw ingredients and unbaked and is quite wonderful. As she revolutionized the way we think about food, she, in turn, encouraged so many of us to be daring, and develop our own creations, as long as we always remember to have fun along the way. Cooking, as an art, is something that is meant to be shared. Continue reading