Reader Cora wants to know when chocolate mousse first showed up on the culinary stage. I’m not sure to be honest. However I do know that mousses have been with us since the eighteenth century (or the Century of Foams, as I like to think of it). That was the period when court chefs around Europe, especially in France, discovered the frothing power of eggs — and went wild with it. Those people made foams out of everything: vegetables, meats, fish, you name it.
When did chocolate mousse finally appear? That’s a difficult question to answer. The first American printed reference to chocolate mousse dates to 1892 as far as I know. How much further back it goes in the French record I have no idea. (Hint, hint).