If you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse. Fold the remaining egg whites into the chocolate mixture ...
Pop the chocolate hazelnut spread into a bowl with the milk and heat in the microwave in 10-second bursts until the mixture is runny and viscous, but not steaming hot. This should not take more ...
Chocolate Mousse: Fill a large bowl half full of cold ... hand or you can use a handheld electric mixer. The mixture will be hot and foamy. Place the yolk-sugar mixture in the bowl of icy water ...