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Chocolate Mousse
- Difficulty
Medium
By Keith Floyd
Published 1981
Ingredients
½ lb. 6 tablespoon
Method
You can jazz this superbly simple dish up a bit by putting little macaroons at the bottom of each glass and when the mousse sets, top off with thick cream.
Separate the eggs and whisk the whites until very stiff. Melt the chocolate and add your alcohol.
Beat the egg yolks and pour in the melted chocolate. Mix together. Now add half the egg whites to the chocolate, mixing
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