It has been confirmed. My tastes are outdated, outmoded and out of style. I can get any number of exotic desserts ranging from pavlovas to fondants to soufflés all napped with intricate combinations of coulis, but a mere dark chocolate mousse? That has gone the way of the Regency it seems. If I should be so inclined, I could take my pick of a cassis mousse, a raspberry and peach mousse, and even a passion fruit and chocolate mousse (which incidentally is fraudulent as the chocolate part of it is but a few millimeters at the bottom pretending to put up a fight), but nary a simple chocolate mousse (please note the absence of the ‘dark’). Ironic , considering that one can has a plethora of choices be an Gianduja or Vahlrona or sourced from Ethiopia in ranges of 55%, 62%, 85%, 98%...... far too good for a mere mousse. Looks like I shall be forced to spend more money in acquiring some rather tasty looking le crueset ramekins, borrowing an electric egg beater and dig up my hoary favourite chocolate baking book and lament the pretentiousness of modern patisserie as I end the drought of the last 6 months.
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