While it certainly strains credulity, some food historians believe that chocolate mousse, or “mousse au chocolat,” was supposedly invented in the late 19th century by French post-Impressionist painter Henri Toulouse-Lautrec. Others attribute it to Spain’s introduction of chocolate to Europe, and that French chefs have been working with that ingredient since the early 17th century. Whatever you may choose to believe, this dessert is often described as “sweet,” “savory,” “fluffy,” and “airy,” with the chocolate flavor typically described as “intense.”
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After the disappointing dishes we had sampled, we needed something intense to cleanse our palates. And to end our meal at FILOMENA RISTORANTE — 1063 Wisconsin Avenue, NW Washington, D.C. — we went with the “Dark Chocolate Mousse” ($14).
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Now according to the menu, all their desserts are made in-house, with “only pure natural ingredients – never anything artificial.” And, interestingly, its Mousse is described as: “A little like soft chocolate ice cream! Fudgy chocolate flourless cake underneath a thick and creamy dark chocolate mousse. Topped with chocolate.”
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Celebrity chef Bobby Flay makes his version using bittersweet chocolate (coarsely chopped), cold heavy cream, egg whites, sugar, sweetened whipped cream (for garnish, optional), shaved bittersweet chocolate (for garnish, optional).
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While this wasn’t awful, it was far from great. In our humble opinion, this item tasted more like a drab, boxed pudding than an ice cream. And because it didn’t deserve the $17+ ask (approx.; after tax/tip), this offering rated a “C-“
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I guess you could say, this dessert left us snickering ….
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