Chocolate mousse dishes may feel intimidating. Beating. Folding. Fear of ending with a puddle chocolate pudding Instead of a ventilated mousse. But it is easy to follow this recipe, when you want, chocolate consistently, and ideal Make-forward Desert,

A word on chocolate: Good quality chocolate bars are required. Choose a good one that you can cut instead of chocolate chips, which contain emulsifiers that can bend the moose stody. Avoid Bittersweet Chocolate (Dark chocolate with about 70% of Kakao); About 60% -64% bars with Kakao achieve the best texture. Espresso completely highlights chocolate, but if you don’t have espresso machine And don’t feel like running in a coffee shop, dissolve 1 tsp. Immediate espresso powder In 4 cups of hot water As an easy option. For a single creamy and less intense chocolate taste, swap half a semisweet chocolate with milk chocolate.

Mousse is about all textures. A stand mixer helps whipping egg white and cream, whipping hard peaks, but also works with an electric hand mixer with beatsers. Garnish requires a simple doll of whipped cream, but if you want to prepare it for Valentine’s Day or Dinner Party, consider adding some chocolate shaving or raspberries.