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Chocolate Mousse
- Makes
10-12
portions - Difficulty
Easy
Published 2011
Chocolate mousse features in the majority of our patisserie recipes as it is a light way of adding rich chocolate flavour, and mastering a good chocolate mousse is essential to mastering patisserie. The anglaise method works better for smaller batches, and although both have similar results, the sabayon method will give a slightly lighter result.
Ingredients
Method
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