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Chocolate Mousse

Chocolate Mousse from the Serpent God

Chocolate is an onomatopeic word coming from the Aztec ‘Xocolatle’ where ‘atle’ means water and ‘xoc’ is the noise the drink makes when it is shaken in the container in which it is made. The Aztecs thought the origin of cocoa was Quetzalcóatl – the plumed serpent god – who offered them the plant to alleviate their labours and enjoy their rest. Cocoa was very precious and was used as money; 10 beans bought a rabbit and 12 a courtesan. Legend tells that Montezuma drank 50 cups of frothy xocolatle to increase his amourous vigour.

When Hernan Cortés returned to Portugal in 1518 laden with gold, he brought cocoa beens to plant. Originally the Europeans did not like it as it was very bitter but when someone had the bright idea to add sugar it became a fragrant nectar. It promptly became food for royalty prepared in the most important monastries.

Brillat Savarin said: ” it is a great cordial… effective for those temporarily tired in spirit or intellect, those oppressed by time or tormented by some preoccupation, with half a litre expect a miraculous recovery.”

Here is a good recipe to end a special meal as sweet as an embrace.

  • 150 g finest quality bitter chocolate
  • 1/4 cup espresso coffee
  • 1/2 tbsp butter
  • 3 yolks
  • 3 egg whites


Melt the chocolate with the coffee in a double boiler. Stir and when it forms a cream remove from heat, add the butter and the egg yolks immediately stirring in well. You must put the egg yolks in while the chocolate is hot as it cooks them. Cool the chocolate cream and whip the egg whites to stiff peaks. Fold in the egg whites gently and refrigerate for 24 hours. Remove about half an hour before serving.

If you are feeling really greedy serve with slightly sugared whipped cream.





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