This creamy and absolutely mouthwatering recipe is from the time of my exchange student year in France. French people just happen to know what is delicious and delicate. I think it is due to a fact that they don’t think about calories or low fat products. The flavour seems to be everything to them. Occasionally I thought that French people, particularly men, seemed to boast how much they have eaten at Christmas time and how big their belly has become. It meant that their cooking has been a succes and that they are not bungling amateurs in the kitchen!
I also learnt that the delicious sauce made of light cream doesn’t exist..or if it does, it can’t be good. If I try to put their attitude to words it would be: ”Low fat is cheating”. Be that as it may I learnt a lot of French kitchen during my time in there. In Finland how one advertises a good recipe is dependent on how healthy and low fat it is. You have to think that lentils in tomato sauce with wholegrain pasta is good -of course it must be good for god sake, it is healthy. The pleasure of eating is secondary in this northern country or at least it looks like it if you build up your image of Finnish eating habbits according to the recipes in the magazines and our cooking books. Whereas in France a good recipe is a delicious recipe. I have found the same attitude and appreciation of cooking in many other countries – in Australia too. Maybe it is stemming from the European immigrants -Greek, British, Italian- and their appreciation of kitchen that they brought in the middle of Pacific Ocean.
It has been a new experience for me that my dear Aussie man thinks that the bigger his belly is the happier he is. The belly tells that the food served at home is tasty and irresistable. This is exactly the same attitude I found in France. I wish Finns would discover and adopt that attitude one day too and give up their Winter War frame of mind that admires simple and modest eating and living habbits. Maybe this is wishful thinking but I can start to put it into practice by serving this fantastic but simple chocolate mousse recipe for all my guests.
When I tasted this mousse for the first time I was wondering what is in it -I should have guessed that nothing tastes so creamy as full cream beated with chocolate. This is an excellent and handy recipe because it doesn’t include any eggs. This full cream chocolate mousse doesn’t try to get its fluffiness from beated eggs, but cream makes it soft and pleasant. Try it. One can definitely apply the saying: KISS -”keep it simple stupid” – to this recipe.
Preparation: 20min, Cooking 6min, In the fridge 2 hours. In total 2 1/2 hours.
For 4-6 persons
2 1/2 dl cream
1. Melt the chocolate.
2. Mix the cream (non-whipped) and the melted chocolate together.
3. Let the mixture rest in the fridge for 2 hours.
4. Take the mixture out from the fridge and whip it with the electric mixer. It will turn into a beautiful mousse.
5. Serve it and enjoy its smooth and flavoursome taste!
I however have to admit that as much as I admired and enjoyed French kitchen during my exchange year: full cream, butter and amazing treats -yes, lovely -but a paradox of skinny beautiful French women stayed as a mystery for me!