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Medium
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
This intensely chocolate mousse is very creamy and pairs wonderfully with various types of fruit.
Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time). If you are making a white chocolate mousse, soak the gelatin in a bowl of very cold water.
Prepare the pouring custard (crème anglaise).
In a mixing bowl, beat the
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