Feb 11, 2010
This is a good recipe for mousse but you absolutely must use unsalted butter. All desert recipes assume that you will use unsalted, but for most of them it makes little difference. In a recipe like this one, the difference is huge. With unsalted it is rich and delicious. With salted it is like just eating a cube of butter. This is not a light, fluffy kind of mousse, but a rich and dense one. It makes an excellent filling for cakes, using either white or brown chocolate. And if you whip it for a very long time, it will be solid and crumbly when chilled
—kaliscook