6 oz chocolate, semi-sweet
1 cup cream
2 tbsp rum
1 sugar, confectioner's
Directions
Melt the chocolate carefully into the cream. Bring the mixture to
a boil.
Cool for at least an hour and whip until stiff. Refrigerate
overnight.
Add rum and pipe into serving glasses. Dust with sugar and
chocolate shavings and serve.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Willy Coln, Willy Coln's Restaurant, New Orleans
Servings: 4 servings
Chocolate Mousse (Great Chefs) Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Transcribed cooking instructions as an idea can be observed way back into ancient history, at least as far back into history as ancient Egypt, and possibly even further. In practice though, mostly, these early records were just simple pictorial recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to academics are a few stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Moving our culinary historical trip onwards, we have a couple of interesting books which date from the 1300s : a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these have no connection with the indian curry that we all know today, but rather accounts of the types of food prepared for the rich and wealthy people of the time. Over the following few centuries, the rich families of Europe competed with each other to offer the most exotic meals, and as a consequence, chefs and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the 19th century that cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and publishing popular recipes of the day. When we get to the 1900s, cooking publications are in great demand, mostly due to more people being able to read, more spare time and having more disposable income. The arrival of TV brought us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes such as those found on this site. |
We hope you enjoy this Chocolate Mousse (Great Chefs) recipe.
