Frenchdessert

Chocolate Mousse

Name: Chocolate Mousse
Yield: 4 servings
Cuisine: French
Ingredients: three cakes of Chocolate; a few table-spoonfuls of syrup; the white of one egg; 14 pints of whipped cream

From The encyclopædia of practical cookery, 1890

Serves 4

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 332. The excerpt below is the record exactly as published.

Chocolate Mousse. — Put three cakes of Chocolate in the oven for a few minutes to soften them. When soft, work the Chocolate to a paste with a few table-spoonfuls of syrup flavoured with vanilla; warm it, and add gradually the white of one egg, whipped and sweetened, and 14 pints of whipped cream

Cook this with the app: pantry check, scaling, and the assistant.