Bittersweet Chocolate Mousse

What's the secret to this incredibly airy, intensely chocolaty mousse? Alice Medrich, doyenne of all things chocolate and author of the book Bittersweet (due out next year from Artisan), whisks water instead of cream into the eggs, which lightens the mousse's texture and deepens its irresistible flavor.

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Published: August 2002

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Bittersweet Chocolate Mousse

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