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Ultimate Irish Cream Chocolate Mousse

Reviewed: Jan. 12, 2010
My first attempt failed because I let the chocolate get too cool after melting. The second time I made sure to get the yolks at room temperature and the chocolate was still a little bit warm. Neither the whipped cream nor the egg whites folded smoothly and I ended up using the mixer. In spite of all that, the texture and taste was very good. I think the recipe was just a bit advanced for my skills.
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