To Chocolate Mousse

This particular poetry form was used much earlier in medieval English romances and Provençal poetry, but in modern poetry convention, is named after the Scottish poet Robert Burns (1759–96), who used it frequently. Before it was known as Burns Stanza, it was known as Habbie Stanza. Its old name was standard Habbie, after Habbie Simpson (1550-1620), the Piper of Kilbarchan. It is also sometimes known as the Scottish stanza or the six-line stave.
Stanzas have 6 lines rhyming aaabab, the a lines having four feet each and the b lines two.

This poem was inspired by Robert Burns' "To a Mouse."

Wondrous, fluffy, chocolate treatie,
O, what a tasty, cup o’ sweetie!
You sit so proud in puffy pastry
Chocolate sin
I would love to suck and eat thee
Mm.. there’s your twin

A cup of lovely decadence
So sinful in your innocence
Wondrous chocolate brilliance
Chocolate love
To you I pledge allegiance
All desserts above

Cholesterol in you abound
But what? You need it to be sound.
Heavy cream and eggs renowned
Chocolate sigh
I’ll start eating all around
Sugar high

Your pastry cup, too, all nibbled
It’s heavenly, chocolate dribbled
Tasty, decadent, chocolate fribble
Fat content?
‘Tis delicious, let’s not quibble
To what extent?

I saw my sister approach and fast
And knew my nibbling could not last
Farewell, oh delicious repast
She beckoned
Oh pout, oh damn and blast
No seconds

That wondrous chocolate pie
That has cost me many lies
Now has settled on my thighs
Chocolate trouble
Drives me to the gym and exercise
Or chins double!

But Chocolate Mousse you’re not to blame
Being wondrous delicious is no shame
Sweet and sinful thy natural game
Chocolate joy
Of wondrous tasty moussy fame
I do enjoy

Chocolate calories do supply
Lovely parfaits to my eye
A taste, so delicious, I almost cry
Dessert maven
Make me more, chocolaty moussy pie
Chocolate heaven