While in Paris, we stumbled upon Chocolaterie Du Bac—and their chocolate mousse might just be the best we’ve ever had. In ...

To Make Chocolate Mousse Cups: Place 3 or 4 cups into the cavities of the egg crates. Tilt the cups at a 45-degree angle. Pour in the chocolate mousse, dividing equally among the cups.

Cover the individual chocolate mousse cups tightly with plastic wrap and store them in the refrigerator for 1-2 days. Do not freeze them, as it will significantly change the texture.

Sabores Fit Bakery recalled a variety of its mousse desserts on June 20 because of the undeclared presence of allergens.

Cover the individual chocolate mousse cups tightly with plastic wrap and store them in the refrigerator for 1-2 days. Do not freeze them, as it will significantly change the texture.

MEYERSDALE ― There was plenty of chocolate and fierce competition Friday evening in the annual Death by Chocolate judging and auction at Amity United Church of Christ. The auction and a bake ...

Spoon half of chocolate mousse (about 2 cups) onto center of cake, and spread evenly within border using a small offset spatula. Top with second cake layer, cut side down, and repeat process with ...

Pantone's color of the year, Mocha Mousse, is a great excuse to incorporate some decadent chocolate mousse recipes into your dessert selection this holiday season. Check out these three recipes.

Preparation. Step 1. Heat 1 lb. semisweet chocolate, chopped, and 2 cups heavy cream in a medium heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring ...

To make the chocolate cups: in a small saucepan, heat the chocolate chips and shortening over high heat, stirring continuously until melted. Using the back of a metal spoon, spread the chocolate ...