Good-quality dark chocolate bars are key for this recipe. Don't use chocolate chips, which are made with melt-resistant stabilizers and can get tacky when melted. When chilling the mousse to ...
The quickest chocolate mousse you will ever make – no raw eggs or gelatine. It’s very rich but that’s perfect for a small serving after a meal. Serve in small espresso cups or shot glasses ...
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.
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