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
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
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
I’ll start eating all around
Your pastry cup, too, all nibbled
It’s heavenly, chocolate dribbled
Tasty, decadent, chocolate fribble
‘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
Oh pout, oh damn and blast
That wondrous chocolate pie
That has cost me many lies
Now has settled on my thighs
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
Of wondrous tasty moussy fame
I do enjoy
Chocolate calories do supply
Lovely parfaits to my eye
A taste, so delicious, I almost cry
Make me more, chocolaty moussy pie