Chocolate Mousse Quotes

“I tweak one of my favorite recipes for chocolate mousse to match Natasha's vague description, using both rum and crème de cacao, along with a dash of coffee, to heighten the chocolate flavor. I'd originally developed the recipe with François Bardon back in Chicago as the filling to his famous chocolate charlotte, a towering confection of velvety chocolate mousse surrounded by fluffy ladyfingers, the whole thing capped off with a billowy layer of whipped cream. But for this version, I streamline the process and adjust the ratios of chocolate, cream, and eggs so that it's more in line with what Natasha's grandmother might have made.”
― Dana Bate, Too Many Cooks

“She's keeping it simple and luxurious, in line with Cecily's menu--- mozzarella and tomato salad, duck lasagna, and chocolate mousse for dessert--- but she's made a few tweaks. The salad has evolved into homemade ricotta and roast tomato with homemade bread. The tomatoes have been slow-roasting for hours, with thyme, olive oil, and garlic, until they're sweet, jammy, and fragrant. After Nick had canceled on Tuesday, she'd ended up spending the evening practicing making ricotta. She'd been through half a dozen muslins and piles of rubbery, beige curds before finally mastering the technique--- and tonight a bowl of smooth, creamy cheese sits on the counter as proof.
The lasagna feels like it's taken an entire decade to make, though in reality it's only been six hours, three for the soffritto, another two spent braising the duck legs in red wine, another hour once the meat had fallen off the bone, making a rich, thick sauce to be layered between pasta and smothered in Parmesan and mozzarella.
Kate's upgraded the chocolate mousse with cocoa nibs and fresh raspberries. She's licked the spoon a few too many times, but what in this world is more delicious than chocolate melted into double cream?”
― Vicky Zimmerman, Miss Cecily's Recipes for Exceptional Ladies

“The caneton took long enough that by the time it showed up, I was hungry again. It was two ducks, actually, tiny and crisp and snuggled tight on a silver tray, swimming in a sauce spiked with brandy and caramel, surrounded by little boats of carved orange peel. It looked exactly like it had in Our World, only better because it was mine.
It was the first thing I'd ever eaten where it smelled so good, I tasted it before it hit my mouth. The skin cracked like spring ice. The flesh was almost too salty, almost too sweet, but instead it was perfect--- so tender, I didn't even want to swallow. I just wanted to hold it in my mouth and let it melt.
I ate both ducks and knew I'd never be the same.
By then I was drunk on butter and salt. But when Jean-Louis brought out a frosted tureen of chocolate mousse, I didn't think of saying no. He slapped it onto my plate like a mason laying down mortar and topped it with a dollop of whipped cream. I licked my plate clean. I didn't think I could stand and was very grateful when, instead of asking me to haul myself out of there, Laurent poured me a little glass of crème de cassis.”
― W.M. Akers, To Kill a Cook