Mary's rasperry mousse is so light ... Stir 2 tablespoons into the raspberry mixture, then carefully fold in the rest. Spoon into a 1.2 litres/2 pint bowl or 4–6 glasses. Place in the fridge ...

Using the back of a metal spoon, spread the chocolate evenly inside six 31/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes. To make the mousse: In a bowl, sprinkle the gelatin ...

dark chocolate mousse, and fruity flavors such as mango, strawberry, raspberry, and lemon. You may also encounter other delicious flavors or combinations, such as coffee, caramel, peanut butter ...

dark chocolate mousse, and fruity flavors such as mango, strawberry, raspberry, and lemon. You may also encounter other delicious flavors or combinations, such as coffee, caramel, peanut butter ...

Cut the dark chocolate into pieces ... large steel spoon fold in the beaten egg mixture into the chocolate yogurt, a spoon at a time. 7. Be careful not to over mix at this time otherwise the mousse ...

A smooth dark chocolate flavored mousse topped with an exotic and freshly made Amarula creme made with a South African liqueur. In a double boiler, melt the chocolate to a smooth consistency. Add ...

This chocolate mousse recipe is elevated by the addition of sweet pickled raspberries - you'll need to pickle them 4–12 hours prior to making this recipe and store in the fridge.