Despite only containing a few ingredients, chocolate mousse is notoriously difficult to get just right. That's why we asked ...

Chocolate mousse pots Serves: six people Ingredients 175g dark chocolate (chopped) 125ml double cream (plus more to serve) 125ml full-fat milk One large egg 250g sweetened chestnut puree (from a ...

chop the dark chocolate into small pieces and place into a heat proof glass bowl with 3 tablespoons of double cream Melt the chocolate in the bowl over a pan of hot water Pour the 450g of fridge ...

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 ...

Mix together the mascarpone, vanilla extract and brandy, then fold in the cream. Spoon half the mixture into the melted chocolate. Fold in the egg whites to form a mousse. Pour the Kahlúa and coffee ...

A smooth dark chocolate flavored mousse topped with an exotic and freshly made Amarula creme made with a South African liqueur. In a double boiler, melt the chocolate to a smooth consistency. Add ...

add the chocolate ... mousse). immediately divide the soufflé mixture equally among the prepared soufflé dishes. Set aside at room temperature while you prepare the ganache and whipped crème fraîche.

3. Heat a pan with 2 T water and add the gelatine, stir until melted. 4. Remove from the heat, then add milk, followed by the chocolate mousse mix. 5. Add whipping cream and beat with an electric ...