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X. Marcel Boulestin

Mousse au Chocolat

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Preparation info
    • Difficulty

      Easy

Appears in
What Shall We Have To-Day? 365 Recipes for All the Days of the Year
What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

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Method

Quite a good mousse can be made without any cream at all. Whip the whites of eggs to a stiff froth, add castor sugar, mixing well with a spoon and either finely grated or melted

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