The key to a good chocolate mousse lies, unsurprisingly perhaps, with the chocolate. In a recipe so simple, each ingredient should be of the best quality. Dark chocolate, which refers to any chocolate ...

Take your time, and you'll find that slow-going is the secret to letting your mousse become its best self. Read more: 11 Discontinued Chocolates We Miss The Most The reason patience is so important ...

I spotted Tim Spector's chocolate mousse with olive oil recipe and was instantly intrigued. What's more, I already had all the necessary ingredients for the mousse at home, so there was no need ...

Classic French chocolate mousse can be a difficult dessert to pull off because ... you may find yourself inundated with ...

Fruit-flavored mousse makes for a delicious dessert any time of the year. But can you use any fruit that's in season? Not ...

While there were some seriously mouth-watering results on the Channel 4 episode, none of them came close to Gordon Ramsay’s, er, unorthodox chocolate mousse recipe. None of those ingredients ...

Melt the chocolate in a bain marie (a heatproof ... Serve chilled, sprinkled with cocoa nibs. The mousse is best eaten the same day and should not be kept for more than two days (due to the ...

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 ...