If you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse. Fold the remaining egg whites into the chocolate mixture ...
But the latest recipe discovery has blown those two out of the water. I was sent Tim Spector's chocolate mousse with olive oil recipe and immediately thought it sounded good. Even better ...
Preheat oven to 180C/350F/Gas 4. For the chocolate mousse, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do ...
Add articles to your saved list and come back to them anytime. Sydney baker and cookbook author Nadine Ingram’s cakes may not be the simplest affairs. Some of her best-known recipes involve ...