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Chocolate Mousse
Mousse au Chocolat
Appears in
Published 2002
- How to work with chocolate
- How to adjust the consistency of dessert mixtures with cream, butter, or egg whites
- What are the differences between soufflés, mousses, and cakes?
- How to make frozen “soufflés”
- How to make sugar syrup
My first encounter with Chocolate Mousse happened the day after my parents had returned from a dinner party. The hostess had been kind enough to send them home with leftovers, including a little plastic tub of chocolate mousse. I had tasted chocolate pudding, but this dense, rich mound of chocolate revealed a new universe of childhood ecstasy.