Bittersweet Chocolate Mousse with Cocoa Nib Whipped Cream
What's the secret to this incredibly airy, intensely chocolaty mousse? Alice Medrich, doyenne of all things chocolate and author of the book Bittersweet, whisks water instead of cream into the eggs, which lightens the mousse's texture and deepens its irresistible flavor. Beautiful Desserts
August 2002