Chocolate, Miso, Hazelnut

When I was a kid, homemade chocolate mousse was a rare treat, but I also loved the very light Aero mousse pots we would get on the once-a-month big shop. I’ve always felt the judgement of any decent restaurant falls on its ability to make a decent chocolate mousse. This is a really good one: so simple, but absolutely delicious — using the best quality chocolate you can afford makes all the difference.