Chocolate mousse is a quintessential French dessert. How many restaurants have you been to in France that don't have a chocolate mousse on the menu? Very few, I would bet! When I started my ...
If you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse. Fold the remaining egg whites into the chocolate mixture ...
If you want it to look extra special, you can pipe the mousse in. Serve with whipped cream if desired, with an extra sprinkling of hazelnuts on top and an optional dusting of cocoa powder.
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