If you're whipping up a batch of chocolate mousse, you should look out for the sign that you might have overmixed it, leading ...

Take a bowl and add the chilled cream with powdered sugar and vanilla extract and whip it properly until it’s smooth. Now ...

This chocolate mousse is for any serious chocaholic. The silky-smooth feel from the pastry cream together with the melted dark chocolate gives an extra-rich flavor. For the crème pâtissière ...

Add the whipped cream and blend until smooth. Refrigerate until thickened (see tip below). Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve.

Light and fluffy, this mousse can be made ... Put the double cream in a small pan on a medium heat and leave to warm up. Meanwhile, snap the chocolate up into small pieces. Once the cream is ...

For the mousse, melt the chocolate in a bowl over a pan of simmering water, stirring continuously, then set aside. Whip the cream until it forms soft peaks, then carefully fold in the melted ...

Whipped cream and egg whites can both be used to make chocolate mousse, but which is the best choice? To find out, we asked ...