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By Sheila Lukins and Julee Rosso
Published 1989
Many years ago a dear friend, Don Forst, served a chocolate mousse that eventually become one of our best-selling desserts at The Silver Palate. Sheila was lucky enough to learn his secrets, and although we may have changed it a bit, it’s still the best we know. This mousse can be frozen—so make it ahead and steal spoonfuls until serving time.