|
Heavenly Chocolate Mousse
Absolutely loved this recipe! Wouldn't change a thing. The only thing I noticed is that the egg mixture took longer than 1-2 minutes to thicken to 160 degrees. Also, anyone who hasn't made mousse before, the temperature has to be near perfect. Any hotter than 160 and you risk curdling the eggs.
2 users found this review helpful
|
Reviewed On:
Oct. 14, 2009
|