A standard chocolate mousse uses eggs and dairy. We sought out an expert to explain how to recreate that velvety texture in ...

If you're whipping up a batch of chocolate mousse, you should look out for the sign that you might have overmixed it, leading ...

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 ...

I know what you’re thinking: a chocolate-mousse recipe by Peter Gilmore, one of Australia’s greatest chefs, is going to be fiddly and difficult. After all, he’s the creator of one of the country’s ...

Chocolate mousse pots Serves: six people Ingredients 175g dark chocolate (chopped) 125ml double cream (plus more to serve) 125ml full-fat milk One large egg 250g sweetened chestnut puree (from a ...

Ramsay's chocolate mousse recipe includes an unusual ingredient which gives it a creamy texture without using eggs - avocados. The four-ingredient mousse also uses honey instead of sugar ...

Aquafaba behaves as though it’s wetter than egg white, so some of my attempts at this mousse went grainy before I discovered the trick of adding liquid to the chocolate first to pre-empt the ...