Chocolate Mousse

Thinking back to our move to London, the whirlwind of setting up a new home and starting new schools meant putting off losing myself in tasty tales for a while. Yet, amidst the chaos, thoughts of indulging in a light, airy delight lingered for quite some time. Imagine melting a 100-gram bar of dark chocolate in a bain marie, mixing in vanilla sugar, three egg yolks, then whisking up the remaining egg whites and folding them in gently with a silicone spatula. Transfer this magical concoction to a terrine dish to chill for at least 2 hours, and when it's ready, it feels like reaching for the stars! But back in our London apartment, lacking a blender, suitable dish or silicone spatula, this remained a pipe dream. However, my knack for adapting to my circumstances and finding contentment in alternatives led me to a shop-bought chocolate mousse in a plastic cup. It wasn't perfect, but it did the job. Behind the brimming cup of airy chocolate delight lies a cherished tradition: for many French families, this childhood dessert spans generations, winning hearts across the board. It's a massive hit with children, and waiters never fail to offer it upon spotting a child at the table. The whole family grabs their spoons, some hurriedly dipping into the mousse and licking their fingers, and everyone dives in together, striving to maintain some decorum. In such moments, a yearning to be in France with the children, relishing chocolate mousse in a local restaurant, becomes almost unbearable. Their eyes light up and their cheeks flush as they savour each mouthful with pure pleasure. And if the experience falls short, a well-equipped kitchen is a must in order to whip up a homemade version.