#chickpea chocolate mousse

[cannibal-anon]

oh chickpeas.... my one and only true love. keeping me well fed in these trying times (smashes face on smoked paprika hummus)

[holymanicures]

Vegan Chocolate Mousse with Aquafaba This is a delicious and light three-ingredient-only chocolate mousse, made with aquafaba chickpea water and vegan dark chocolate.

[sarahscribblesinitalian]

Vegan Chocolate Mousse with Aquafaba Recipe Aquafaba chickpea water and vegan dark chocolate are the only two ingredients in this delectable and airy chocolate mousse.

[k1ssoflove]

Healthy & Balanced Meal

~Inspos~

🌷Breakfast~~

🦢Fruit

🦢Chia Pudding

🦢Overnight Oats

🦢Yogurt Bowl With Fruit

🦢Smoothie Bowl

🦢Pesto Eggs

🦢Omelet

🦢Steamed egg

🦢Avocado Toast

🦢Oat Clusters

🦢Açaí bowl

🦢Protein pancakes/waffles

🌷Lunch~~

🦢Salad

🦢Pasta Salad

🦢Fruit Salad

🦢Sauteed Veggies

🦢Sandwhich

🦢Chicken Wrap

🦢Spring Rolls

🦢Miso Soup

🦢Poke Bowl

🌷Dinner~~

🦢Salad

🦢Chickpea Salad

🦢Tuna Pasta Bake

🦢Spinach/Pesto Pasta

🦢Chickpea Burgers

🦢Tofu Power bowl

🦢Greek baked salmon

🦢Stuffed Sweet potato

🦢Cucumber shrimp boats

🌷Snacks~~

🦢Nuts

🦢Veggies and hummus

🦢Fruit

🦢Dark Chocolate Squares

🌷Desserts~~

🦢Fruit clusters covered in yogurt and Chocolate

🦢Fruit Yogurt Bark

🦢Banana Bread

🦢Frozen Yogurt Bars

🦢Protein Cheesecake

🦢Cookie Dough Ballls

🦢Peanut Butter Blondies

🦢Protein Chocolate Mousse

[devoted1989]

how to replace eggs in cooking and baking

There are three basic categories for replacing eggs in a recipe: eggs used for leavening, eggs used for binding and eggs used for moisture. Knowing the right reason for eggs in the recipe is the first step to mastering egg substitution.

 each of the following substitute one egg in a recipe:

 binding

 Eggs used for binding are found in recipes like burger patties and drop cookies. The egg is used to hold the mixture together, but the recipe doesn’t need to rise.

 -    ¼ cup (2 ounces) of soft tofu blended with the liquid ingredients of the recipe

-    1 small banana, mashed

-    ¼ cup applesauce

-   2 Tbsp. of corn-starch and 3 Tbsp. of water

-    ¼ cup of avocado, mashed.

-     2 Tbsp. of corn-starch mixed with 3 tablespoons water.

-     3 Tbsp. of peanut butter or other nut butter.

-     Aquafaba is probably the most versatile egg replacer and can be obtained from plain chickpea brine (or from several other legumes). It can be used in a variety of dishes such as baking, macarons, meringue, nougat, marshmallows, ice cream mousses and even cheese and butter.

-    A commercial egg replacer, eg. Ener-G Egg Replacer or The

Vegg.

 leavening

 Leavening is the act of fermentation of the dough, which causes a baked good to rise. Leavening is needed in recipes such as cakes, cookies, muffins and breads. A rule of thumb to determine whether the eggs are leavening agents: if the batch requires three or more eggs, the eggs are used for leavening.

 Leavening eggs are the most difficult egg replacement, but there are a few options.

 -    1 Tbsp. of ground flax seeds mixed with 3 Tbs. of hot water, set aside for 3 minutes to thicken. Add ¼ tsp. of baking powder for leavening. This recipe can also be used without the baking powder for recipes needing binding and moisture.

-    Mix 1 Tbsp. of apple cider vinegar, plus 1 tsp. of baking soda.

-    Mix 2 Tbsp. plus 2 tsp. of full fat coconut milk, plus 1 tsp. of baking powder.

-    Replace ¼ cup of carbonated water for each egg removed.

-    1 ½ Tbsp. of oil, 1 ½ Tbsp. of water and 1 tsp. of baking powder.

-     Aquafaba is probably the most versatile egg replacer and can be obtained from plain chickpea brine (or from several other legumes). It can be used in a variety of dishes such as baking, macarons, meringue, nougat, marshmallows, ice cream mousses and even cheese and butter.

 moisture

 Eggs needed for moisture are the easiest to replace. You can use just about any fruit or vegetable puree as long as the flavour meshes well with your dish.

 -    1 Tbsp. of ground chia seed mixed with 1/3 cup of water. Allow to stand for 15 minutes. As with flax seed, you can add ¼ tsp. of baking powder to allow for leavening.

-    Puree ¼ cup of cooked fruit. Options include apples, pears and prunes.

-    Puree ¼ cup of cooked vegetables. Use cooked or canned pumpkin, sweet potato or beets. Vegetable purees work best in dishes that will cover the flavour, like chocolate or spice cake.

-    ¼ cup of silken tofu.

-    Aquafaba is probably the most versatile egg replacer and can be obtained from plain chickpea brine (or from several other legumes). It can be used in a variety of dishes such as baking, macarons, meringue, nougat, marshmallows, ice cream mousses and even cheese and butter.

 commercial egg replacers

 -    ENER-G Egg Replacer – in baking.

-    The Vegg is a vegan liquid egg yolk replacer, suitable in any recipe that one would alternatively use egg yolk. Scrambles, baking, French toast and even lemon curd - it comes in the following varieties; Vegan Egg Yolk Mix, Vegan French Toast Mix, Vegan Egg Baking Mix, Vegan Vegg Scramble Mix.

-    Beyond Eggs is a binder and leavener and can be used in baking, mayonnaise & scrambles.

-    Orgran No Egg – Baking.

-    Besan Chick Pea Flour – scrambles, quiches, fritattas & in baking.

-    Vegan Egg scrambled egg substitute that can also be used for waffles and savoury dishes.

-    Bob's Red Mill Egg Replacer – used as a binding and leavening agent in baking.

-    Neat Egg – used as a binder in recipes.

-    Namaste Raw Goods Egg Replacer

-     Just Egg (previously known as Just Scramble. Tastes like scrambled eggs and is also suitable for omelettes.

 With thanks to the kitch’n, Wikipedia, the Spruce & One Green  Planet.

[formulapisces]

hello i'm your vegan mutual and copious amounts of chickpeas consumer. they're good patted dry and roasted / air fryed in a bit of oil. add some seasoning on right at the end so the flavouring doesn't get burned. they're also good added to a stew or a curry, again just rinse them out and then add them into a sauce for a few minutes to heat through. and then the 'bean juice' (or 'aquafaba' if you're fancy) you can whisk up like egg whites to make a chocolate mousse. all that's needed there is some molten chocolate and maybe some orange extract yummy. anyway, i hope that gives you a few things to do with your chickpeas if you don't want just hummus. <3

OH MY GOD THANK YOU SO MUCHHH THIS ACTUALLY HELPS SO MUCH 😭🤍🤍🤍

[voidlightcomix]

Feast Your Eyes: Fandom Cookbook Recipe Review #10

IT’S RAW - Gordon Ramsay’s Healthy, Lean and Fit

Tonight’s menu: sourced from Gordon Ramsay’s Healthy, Lean and Fit

Starter: Chilled Pea and Coconut Soup

Main Dish: Coronation Chickpeas

Dessert: Chocolate + Avocado Mousse

Full review under the cut!

(and updates on the future of this series!)

Update:

While this series originally started as fandom cookbook-exclusive, my visit to Hell’s Kitchen in Vegas (and subsequent purchase of one of Gordon Ramsay’s books) has opened my eyes to how restrictive that requirement was. While I’ll definitely continue working out of my collection of fandom cookbooks— there are plenty of recipes I still want to try— I’ll be branching out to other books and maybe even the internet. I love cooking, and I really enjoy sharing it with people like you. Thanks for sticking around as long as you have! (And if you’re new, I hope you stay awhile if you like this review!) While I’m far from a professional chef, food has long been an inspiration for other forms of my art, and this summer has really cemented its place there.

Other changes to this series will include reducing the amount of Chef Leuci’s logs (they’ll still show up in more fantasy-based reviews, don’t worry!) and a different review scale for dishes like the ones I’m serving tonight (similar to the original review scale, just lacking the ”Immersion” rating). Again, the more fantasy-based reviews will remain the same.

As my next year at SCAD draws closer, I’m excited to start using this wealth of experience in my writing and comics. Thank you for tuning in.

Enough chatter out of me— let’s get to the main course!

Starter: Chilled Pea and Coconut Soup

RATING:

Difficulty: 4/5

Ingredients: 5/5

Time: 5/5

End Result: 5/5

Total Rating: 19/20

This dish… was something completely different than I expected. In a good way. It’s a very thin soup with a HUGE amount of ingredients. It made seven servings when the recipe said it would make 6, and I’m serving 4 people. Not complaining, though, everyone enjoyed it, and it seems like it’ll be good hot or cold. The flavor is super complex— every ingredient NEEDS to be in there, or it doesn’t work nearly as well. It’s delicious, full of vegetables, and the nuanced flavor makes you want to eat slowly in order to really experience it. Also, the thinness of the soup is absolutely deceiving. It’s super filling. It only loses one point because of the sheer amount of vegetables we had to chop (big thanks to my dad for helping out, or it would’ve taken forever).

Main Dish: Coronation Chickpeas

RATING:

Difficulty: 4/5

Ingredients: 5/5

Time: 5/5

End Result: 5/5

Total Rating: 19/20

Before you ask, this loses the same point that the soup did. Lots of vegetable chopping. That’s not a bad thing by any means— I love vegetables (and enjoy chopping them too), but for someone less experienced, I think it’s important to note that and reflect it in my assessment of the difficulty. Anyway— this vegetarian (we made it vegan) take on coronation chicken was incredible. I’ve never had coronation chicken before, but if it’s anything like this dish, I’ll probably enjoy it. This is a salad, served cold, made up of cauliflower, carrots, chickpeas and green onions, with a yogurt-based dressing (which I mixed myself) mainly flavored with curry powder. While, as I’ve said, I normally despise cauliflower— I think I’m learning to like it. Between last review’s wings and this delicious, crunchy salad, who knows? Maybe I’ve just had bad cauliflower all my life.

Dessert: Chocolate and Avocado Mousse

RATING:

Difficulty: 5/5

Ingredients: 5/5

Time: 5/5

End Result: 5/5

Total Rating: 20/20

This mousse… was incredible. Like, when I told my partner what I was making for my family tonight, she was skeptical of this (as was I, a little bit.) but WOW. Simple, only four ingredients and an hour in the fridge, and it sets right up just like a normal chocolate mousse. I didn’t use raw cocoa powder, so it was a little bit on the dark chocolate side of the taste profile, but when we actually ate it, we put a little bit of Coco Whip (not pictured) on it— the sweetness of that picked it right up. I’d love to make this again, maybe with some raspberry or orange flavoring added— it was rich and decadent while also being surprisingly healthy. Only vaguely related: I got this really cool tool for opening an avocado that removed all of the danger of cutting yourself open while trying to get that tasty tasty green mush. Thought it wouldn’t work, since it was $3. But it was super effective, and I’m looking forward to making something with that second avocado we’ve got on the counter… I love avocados. 🥑

Tune in this Friday (8/2) for my next recipe review!

If you read all the way down to here, thank you so much. I hope you enjoyed it. :)

[disneythingsilike]

Twisted Wonderland at Tokyo Disney Resort: Part 2

『ディズニーツイステッドワンダーランド』の各寮をイメージした特別なコース料理が、期間限定で提供されます！

[Twisted Wonderland] Special course meals inspired by each dormitory will be available for a limited time at Disney Ambassador Hotel! !

Here is the website for details about the location, the Empire Grill restaurant, and how to make reservations.

The price for each set is 13,000 yen, which is roughly $88. Starting at the beginning of the month of April, special courses will be offered over 8 periods that last a week each.

Here is a link to my previous post on the meals inspired by the Heartslabyul, Savanaclaw, and Octavinelle dorms.

Recently, an announcement was made that revealed the menus for the Scarabia, Pomefiore, Ignihyde, and Diasomnia. There will be one more meal set released after Diasomnia, but those details are not available yet.

🐍

The Scarabia Theme Set will run from October 25th-31st.

The Scarabia Set details:

~Plate in the top center~ Octopus confit dressed in spicy kadif. Served with chickpea hummus and a touch of dukkah spice.

~Big Plate in the bottom left corner~ Lightly smoked and grilled marinated amberjack fish with taggiasca olive and sun-dried tomato salsa.

~Plate in the top left corner~ Pork confit with quinoa crust with lotus rook and spelt risotto.

~Plate in top right corner~ Grilled duck breast and roasted duck thigh stuffed with chestnuts and mushrooms. Served with fig chutney.

The dessert plate at the bottom is Earl Grey Tea flavored crème brûlée and pear sorbet with fruit garnish.

This set also comes with a Scarabia Dorm charm.

The Scarabia Magical Drink costs ¥1,600 It contains iced tea, grape juice, grapefruit juice, raspberry syrup, and blue syrup.

Coffee and tea are also available.

🍎

The Pomefiore Theme Set will run from November 1st-7th.

The Pomefiore Set details:

~Plate in the top center~ Barracuda and gilled onion puree with ginger and black rice tuile. White liver pate macaroon.

~Big Plate in the bottom left corner~ Marinated Shinshu salmon with persimmon and beetroot with ravigote sauce. Bigfin reef squid tartare with caviar.

~Plate in the top left corner~ Oyama chicken and shellfish omoniere. Scallop and warm mushroom terrine

~Plate in top right corner~ Variations of lamb with thyme-infused jus

The dessert plate at the bottom is raspberry sorbet served in an apple parfait glass.

This set also comes with a Pomefiore Dorm charm.

The Pomefiore Magical Drink costs ¥1,600 It contains butterfly pea tea, lemonade, blueberry syrup, blue syrup, and gold dust.

Coffee and tea are also available.

💻

The Ignihyde Theme Set will run from December 13th-19th.

Ignihyde Set details:

~Plate in the top center~ Crispy sole brandade sandwich King crab and turnip blancmange

~Big Plate in the bottom left corner~ Seared red snapper topped with caviar and marinated lobster. Bagna freida with black garlic.

~Plate in the top left corner~ Scallops with porcini crust in a tart style with lemongrass foam.

~Plate in top right corner~ Grilled beef tenderloin and braised Wagyu beef shoulder served with caramelized root vegetables with olive sauce.

The dessert plate at the bottom is griotte cherry compote inside milk chocolate mousse with milk ice cream.

This set also comes with a Ignihyde Dorm charm.

The Ignihyde Magical Drink costs ¥1,600 It contains grape juice, lemonade, grapefruit juice, Calpis, blue syrup, lime juice, and silver dust.

Coffee and tea are also available.

🐉

The Diasomnia Theme Set will run from February 17th-23rd

The Diasomnia Set details:

~Plate in the top center~ Bamboo charcoal gougeres and green pea cream cheese with kiwi switchel

~Big Plate in the bottom left corner~ Fried marinated salmon coated with herb breadcrumbs and served with caviar and green tomato salad.

~Plate in the top left corner~ Porcini mushroom risotto and pan-fried scallops and salad vegetable foam. Accented with kujo green onions.

~Plate in top right corner~ Roasted duck breast with dukkah spice and trumpet mushroom and endive confit. Served with Madeira sauce.

The dessert plate at the bottom is fromage blanc and lime mousse with mint milk ice cream.

This set also comes with a Diasomnia Dorm charm.

The Diasomnia Magical Drink costs ¥1,600 It contains jasmine tea, orange juice, grapefruit juice, lychee syrup, and blue syrup.

Coffee and tea are also available.

There is still one final set with no information released as of yet. It's given the name Secret, and is set be available in March of 2025.

[kinardgo]

pls feel free to correct me on the non-english names, i tried to use the right ones but i do not pretend to be an expert!!! also feel free to ask how any of these became staple meals for me. there is a story behind almost all of them. the pad kee mao i just got influenced by tik tok chefs.

[liefst]

the easiest vegan chocolate mousse: drain the liquid from a can of chickpeas and whisk the liquid until it's thick and foamy + add melted dark chocolate + add sugar and cocoa powder to taste. so quick and so good 🍫🥣

[adamgant]

20 Healthy 4th of July Recipe Ideas

20 Healthy 4th of July Recipe Ideas https://ift.tt/p30DblP Celebrate Independence Day with delicious and healthy 4th of July recipes. Enjoy nutritious dishes from grilled veggies to fresh fruit desserts. Hi friends! How’s the day going so far? I hope you’re having a good morning. We’ve decided to live in Spain forever, so I just need to find a way to get Maisey out here 😉 (kidding… maybe? lol) For today’s post, I wanted to share some healthy and fun meal ideas for the weekend. If you have any staples you love or recipes you’re trying out, please leave them in the comments section below! I’m always looking for summer meal faves. 🙂 Healthy 4th of July Recipe Ideas Entrees The best pasta salad ever! Seriously, it’s SO good and one of the most popular recipes on the blog. To amp up the protein content, you could absolutely add grilled chicken or chickpeas. Lobster street tacos Steak and arugula salad Smoked salmon sliders Grilled chicken thighs. We’ve used Julie’s marinade recipe before and it’s amaaaazing. Sides and Salads Buffalo chicken dip and white Tuscan bean dip Vegan artichoke dip Glowing grilled summer detox salad 4th of July grazing board Shrimp ceviche cocktail Elote aka Mexican street corn Desserts S’mores in a jar with vegan chocolate mousse 4th of July cookie cake Going to make this one with the girls! Peanut butter cookie bars Mixed berry crumble in a jar Vegan chocolate chip cookie icebox cake Boozy Beverages Kombucha cocktails My favorite sangria Sparkling watermelon jello shots 7 low-calorie cocktails Watermelon mojitos These sound soooooo refreshing. So, tell me, friends: any plans for the upcoming weekend? Any fun ideas for the kiddos? xo Gina The post 20 Healthy 4th of July Recipe Ideas appeared first on The Fitnessista. via The Fitnessista https://ift.tt/FuVGZUP July 04, 2024 at 06:38AM

[dalialopez]

Aquafaba Chocolate Mousse - Vegan Recipe

Aquafaba, or chickpea liquid, is a fantastic egg substitute that can be used to make a light and fluffy mousse. This recipe combines aquafaba, cocoa powder, and whipped coconut cream to make a delicious vegan dessert.

[steve-explores]

Valentine's Day Lunch at JAAN By Kirk Westaway

It has been almost 2 years since our last visit to JAAN by Kirk Westaway so my wife and I are excited to visit the restaurant for our special Valentine's Day lunch to find out how the restaurant has evolved since its major renovations.

Four delicious appetizers welcomed us at our table, with Chickpea Cracker, Fish & Chips, Goose Mousse, and Cheddar Pancake. It is a melody of sweet and savory flavors that tantalize our tastebuds.

Next is our favorite Charred Leek and Potato Soup which is so good that we are planning to try our best to replicate it at home.

Before the start of the mains, the customary bread service arrives and it is one of the best bakes that you will ever enjoy at a fine dining restaurant in Singapore.

White Beetroot starts us off on the mains, and it is a remarkable balance of flavors and texture that is hard to put into words. All I can say is remarkable, truly remarkable.

Next is another one of our favorites, Hen's Egg, with minor modifications to make it even better than the last one that we had.

Moving into the meat section of the lunch menu, we have the Wild Seabass and the Berkshire Pork. Both are spectacular dishes with every single component working its magic. There is nothing that I would change on the plate.

Transitioning into the dessert section, we have our Earl Grey as the pre-dessert palate cleanser, and a choice of Pear or Chocolate for the main dessert. Each of the dessert is not to be missed, and I would recommend a beverage pairing of Coffee with Pear and Tea with Chocolate for contrasting flavor profiles.

Lastly, we have four sweets to send us off on a satisfying note. You might be feeling quite full right now but do not miss out on these treats!

Overall, JAAN by Kirk Westaway is worthy of its Michelin Star and accolades, with attentive service, warm deco with a cozy atmosphere, and a delicious menu that is comforting and homely. In fact, it is the type of cuisine that you could enjoy with friends and family at any occasion, which is exactly the vision that the Executive Chef is trying to achieve.

Would I return again and again? A resounding yes, and in fact, my wife and I are planning to make it our annual Valentine's Day tradition to enjoy a sumptuous lunch at JAAN by Kirk Westaway.

Looking forward to our next visit in 2025!

[anniefischer]

Aquafaba Chocolate Mousse - Vegan Recipe

Aquafaba, or chickpea liquid, is a fantastic egg substitute that can be used to make a light and fluffy mousse. This recipe combines aquafaba, cocoa powder, and whipped coconut cream to make a delicious vegan dessert.

[makinglightweight]

13/365

🧡 afternoon coffee with my dads colleague 🐊 bloating 5 biscotti

5 tsp jam

1 pain yoghurt

1/2 baguette

1/8 goat Brie

1 bowl of chickpeas

1 can of tuna

1 egg

1 beetroot

1 tbsp of tahini

1 homemade chocolate mousse

5 dates

1 banana

2 oatmeal servings

1 protein yoghurt

20 Kalamata olives

1 chocolate bar

100g of couscous

[rabbitcruiser]

National Mousse Day

National Mousse Day is celebrated on November 30 every year, and we can’t wait to whip up some lovey-dovey sweetness for our near and dear ones. If you’re fond of decadent desserts, you should definitely get the most out of this food holiday. Did you know that the word ‘mousse’ is derived from French? In Old French, it means ‘froth’ or ‘foam’. As the name suggests, this appetizer is made by beating egg whites and cream until they turn light and fluffy like foam. Although it is more popularly served as a dessert, mousse can also be prepared as a savory. Depending on the type of mousse, its consistency can vary from thick and creamy to light and airy. Originally prepared in France, mousse found its way into the United States only in the late 19th century. And aren’t we all glad that it did?

History of National Mousse Day

When someone says ‘mousse’, don’t you often imagine it as a chocolaty delight? We know — almost always! Surprisingly, mousse was first concocted as a savory dish in 18th century France. It was only in the latter half of the 19th century that fruit mousses became a thing. The French would add whipped cream into fruit, coffee, or liqueurs, or pour the cream on top in the shape of a pyramid. They called this ‘crème en mousse,’ which means ‘cream in a foam’. Present-day recipes of mousse have branched out from this bygone tradition. If you are not a fan of whipped cream, you may consider replacing it with some viciously whisked egg whites.

The most popular version of mousse today, chocolate mousse, wasn’t always so popular. In fact, it really got into the public eye in the U.S. in the 1930s. This was the time when chocolate pudding was being introduced into American food culture. You could say that the chocolate mousse drew its inspiration from pudding.

Mousses are ideally served cold, while sweet mousses are sometimes served frozen. The best thing about mousse is that it conveniently lends itself to both savory and sweet recipes. From a thick salmon mousse as a starter to smooth raspberry mousse or the classic chocolate mousse for dessert, there is practically no limit to the flavors that a mousse can embrace. Whereas it also works as a filling in pastries and parfaits, a savory mousse goes well with cheese and fruit platters, turning them into good-looking appetizers.

In many restaurants today, savory mousses are prepared using foie gras, shellfish, avocado, poultry, vegetables, cheese, and other ingredients. Commonly dished out as a light entrée or an appetizer, mousses are often stabilized by adding gelatin to them.

National Mousse Day timeline

1892 The Mousse is Documented

The first-ever documented record of chocolate mousse comes from a Food Exposition held at Madison Square Garden, N.Y.C.

1897 First Recipe Appears in Print

The Boston Daily Globe publishes one of the first recipes for chocolate mousse, in its  'Housekeeper’s Column.'

Late 19th century Fruit Desserts Make an Entry

The first sweet mousses make their entry into America, and they are fruit mousses topped with whipped cream.

1930s Mousse Introduced

Chocolate pudding — the predecessor of chocolate mousse — is introduced into American food culture.

National Mousse Day FAQs

Is there a separate holiday to celebrate chocolate mousse?

Yes! While National Mousse day celebrates all kinds of mousses, we have a day designated only for chocolate mousse. We celebrate it on April 3.

Is vegan mousse a thing?

Very much. With a lot of people turning vegan, restaurants are trying to incorporate vegan mousses into their menus. Some of the commonly known substitutes for whipped egg whites are avocados, cashew nut paste, and chickpea brine.

What are some of the best places to try mousse in New York?

While there are innumerable places in New York that serve mousse, the best ones include Veniero’s Pasticceria & Caffe in East Village, Ferrara Bakery on 195 Grand St., Carlo’s Bake Shop on 625 8th Ave, and Dulce Vida Latin Bistro on 1219 Lexington Ave.

National Mousse Day Activities

Try a new mousse recipe

Go out for a moussey dinner

Shout out on social media

National Mousse Day is the perfect occasion to try your hands at baking, and whip up a unique mousse recipe. We place our bets on salted caramel mousse, pumpkin mousse, and blue cheese mousse. Go on, let your friends and family oooh with your baking skills!

On a food holiday, what could be a better way of celebrating it than going out for a sumptuous dinner with your loved ones? We’d suggest you opt for a mousse parlor and try out interesting mousse dishes.

This National Mousse Day, raise a toast to the makers of mousse, for bringing this delicious treat into our lives. Create an appreciation post on social media to let the world know of this amazing food holiday.

5 Important Facts About Mousse

Thanks to electric mixers

What a fish!

Largest mousse in the world

Why foamy?

Hot or cold?

The invention of electric mixers led to the widespread popularity of mousse — it is assumed that the first mixer with an electric motor was invented by Rufus Eastman in 1885.

Fish mousse, paired with bread and butter, used to be a much sought-after meal in America — although it has lost its popularity in recent times, fish mousse is still served as a party dip, by esteemed mousse aficionados.

Aventura Mall in Miami set a  Guinness World Record for the largest chocolate mousse, by preparing a mousse weighing about 496 pounds.

Eggs and cream when beaten to perfection form air bubbles that give mousse its light and airy texture.

Mousse can be frozen to make ice cream, as well as served hot.

Why We Love National Mousse Day

A divine dish

Versatile

Meetups and hangouts

Isn’t it wonderful to have a day designated to appreciate the beauty of mousse? You can’t deny that a scoop of creamy mousse has the power to brighten an otherwise mundane day.  And we absolutely love that about mousse!

Whether you’re craving a dessert or a savory appetizer, mousse can always bend itself to suit your taste buds. Basically, it can make everyone happy.

Mousse Day gives us the opportunity to invite our friends over for a bake-over (like a sleepover) and hang out with them at our favorite dessert parlor. Isn’t that lovely?

Source