Chocolate Mousse Without Gelatin & Cake Assembly

Lately, my life has been filled with chocolate—so today, I’m excited to share a recipe for a delicate, airy chocolate mousse by Ekaterina Yablonskaya. What makes it special? It’s made completely without gelatin! You might wonder how it holds its shape. Well, you’ll find out when you watch the video, where Ekaterina prepares this smooth, melt-in-your-mouth mousse.

Interestingly, mousse as a concept is relatively new, dating back to the 19th century when it was originally served as a savory dish with fish or meat. The chocolate version we love today emerged in early 20th-century France when artist Henri de Toulouse-Lautrec had the idea to whip chocolate with cream into a light, foamy texture. The result? Pure perfection.

Of course, after that, the dish became incredibly popular, although the original name was… well, let’s just say, not as appetizing. Do you know what it was called? Chocolate Mayonnaise! Personally, the phrase “chocolate mayonnaise” doesn’t bring up any pleasant associations for me. In fact, it’s a bit off-putting.

It seems that many people at the time had similar reactions, which led to the decision to rename this unusual “mayonnaise” to the much more pleasant-sounding chocolate mousse. Now, when you hear or say the word “mousse,” you immediately think of something light, delicate, and delightful. So, no more chocolate mayonnaise—only mousse!

Today, I had the pleasure of watching Ekaterina Yablonskaya prepare this magical and tender dish. And let me tell you, the process itself is truly mesmerizing. But don’t just take my word for it—watch the video, and you’ll see for yourself!