Somehow both rich and light as air, chocolate mousse is a luxurious (and surprisingly simple) way to end any meal. Melted ...

That’s why I was so intrigued when I recently saw Epicurious share a recipe for a one-ingredient chocolate mousse. That’s not a typo—one ingredient is truly all you need: chocolate.

mousse is the best way to play pâtissière. Fancy making your own? We’ve four melt-in-the-mouth recipes to inspire your own mousse-making. A classic chocolate mousse is a great starting point ...

For cocoa spray, melt the cocoa butter and add the chocolate to it. Cut out the joconde sheet of 5 inch round and spread over 100gm of chocolate mix. Let it set in chiller for 10 minutes. 2. Take a ...

Break the chocolate into smaller pieces. 2. Place the chocolate and butter in a double boiler or in a bowl placed in a bigger bowl with hot water. 3. Leave thus till the chocolate melts, stirring ...

Kristy Cook, the mastermind behind the blog Little Healthy Life, revealed her recipe for a fuss-free chocolate mousse that doesn't skimp on taste. Her rich, velvety mousse can be whipped up in ...

This chocolate ... Divide the mousse between the glasses and chill for at least an hour, but ideally four hours. Serve chilled, sprinkled with cocoa nibs. The mousse is best eaten the same day ...

Raymond Blanc shows you how to make chocolate mousse in this classic recipe that only uses 4 ingredients and can be made up to a day ahead. Perfect for a dinner party or special occasion.

I did quite a bit of experimenting to get this mousse right. The key part is to add enough liquid to the chocolate while it melts. One drop of water will make the chocolate seize, but strangely ...

Using the back of a metal spoon, spread the chocolate evenly inside six 31/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes. To make the mousse: In a bowl, sprinkle the gelatin ...