Chocolate mousse from the Serpent God

Chocolate is an onomatopeic word coming from the Aztec Xocolatl where atle means water and xoc is the noise the drink makes when it is shaken in the container in which it is made. The Aztecs thought the origin of cocoa was Quetzalcóatl - the plumed serpent god - who offered them the plant to alleviate their labours and enjoy their rest. Cocoa was very precious and was used as money; 10 beans bought a rabbit and 12 a courtesan. Legend tells that Montezuma drank 50 cups of frothy xocolatl to increase his amourous vigour.
When Hernan Cortés returned to Portugal in 1518 laden with gold, he brought cocoa beens to plant. Originally the Europeans did not like it as it was very bitter but when someone had the bright idea to add sugar it became a fragrant nectar. It promptly became food for royalty prepared in the most important monastries.
Our oft cited Brillat Savarin said: " it is a great cordial... effective for those temporarily tired in spirit or intellect, those oppressed by time or tormented by some preoccupation, with half a litre expect a miraculous recovery."
Here is a good recipe to end a special meal as sweet as an embrace.