Making chocolate mousse from scratch takes some patience and a bit of skill, but if you choose the wrong chocolate to use, it ...

Using only a few ingredients — traditionally egg whites and yolks, sugar, cream, and chopped chocolate — you can create an ethereal, cushiony cloud of chocolate flavor. The only downside is that ...

The high cocoa content lends the mousse a rich chocolatey flavor, which is balanced perfectly with a few tablespoons of sugar, a touch of cinnamon, a little vanilla, and some lovely flakes of sea salt ...

Both chefs had similar advice on how to store fruit mousse, with Ince saying: "For the best storage, keep it in an airtight ...

It has all of the flavors of fall in every bite ... spice "ghoulmen," which make the perfect fall party treat. This mousse is practically like eating pie filling with a spoon.

This is a ruby port, plush with flavors of blackberry, cassis, plum and cocoa. The sweet finish is a perfect coda to a meal alongside aged cheeses such as cheddar or Gouda, chocolate mousse ...

Chicken liver mousse from Bavette la Boucherie This has ... layers were thick and sweet and beautifully balanced the liver flavor. When I visited, the top was dolloped with pickled peach ...

The sea urchin spaghetti is a classic Santa Barbara dish that locals will love, but chef Brandon Boudet expects the chicory, ...

As for the Chocolate Mousse Latte, it too was delicious ... preventing it from disappearing under the stronger chocolate and coffee flavors. She also recommends splurging a little more and paying 600 ...