Presentation on theme: "Meringue à la Mousse au Chocolat Sarah Petro-Roy Catherine Pressimone."— Presentation transcript:
Meringue à la Mousse au Chocolat Sarah 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 17 th century Mousse was first made in France in the mid 18 th 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 work of Gasparini, a Swiss pastry chef There is some controversy over the actual creator, since it has been disputed by some that the real 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 have been invented in either Australia or New Zealand around the year 1926 Pavlova is believed to be named after a ballerina, Anna Matveyevna Pavlova, whom was very famous in New Zealand and Australia around the time when the Pavlova was thought to have been invented
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.. "Chocolate Mousse in a Meringue Shell." Cooks.com. FOURnet Information Network, 2012. Web. 4 Feb. 2012.. "Chocolate Mousse (Mousse Au Chocolat) Ingredients, Tips and History." Food Worldwide - Free Recipes and Food Articles - International Cuisine. Web. 04 Feb. 2012.. "Easter Meringue Cups Recipe." Taste Of Home. Simple & Delicious Magazine, Mar. 2006. Web. 04 Feb. 2012.. McFarlane, Sharifa. "History of Meringue." Experts Column: Where Information Becomes Insight. 25 Sept. 2011. Web. 16 Feb. 2012.. Stradley, Linda. "Pavlova, History of Pavlova, Anna Pavlova, Meringue Dessert." What's Cooking America. 2004. Web. 16 Feb. 2012.. "The History of Chocolate Mousse." Extreme Chocolate. Lanford Inc. Web. 04 Feb. 2012..