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 ...
To make the chocolate mousse, break the chocolate into small pieces and set aside. In a small saucepan, heat half of the cream until just simmering. Remove from the heat, add the chocolate pieces ...
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 ...