This triple chocolate mousse combines creamy layers of white chocolate, dark chocolate, and milk chocolate mousse in sin ...

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. Expert tips ...

Sweetened, beaten egg whites are then folded into the chocolate mixture, creating a mousse. The chocolate mousse is then ...

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. Refrigerate ...

Deliciously Indulgent Recipes for Chocolate Lovers” (Ryland, Peters & Small) by Maxine Clark is ideal for mothers who love ...

Refrigerate until thickened (see tip below). Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve. Tip: The gelatin should be the consistency of an ...

There’s no denying that Reese’s peanut butter cups are iconic (and addictive). But what if you could get that same chocolatey ...

Proving less can be so much more, these oh-so sweet mini dessert recipes make the best ideas for all parties from cocktails ...

The quickest chocolate mousse you will ever make – no raw eggs or gelatine. It’s very rich but that’s perfect for a small serving after a meal. Serve in small espresso cups or shot glasses ...