Traditional chocolate mousse uses fat—such as heavy cream, egg yolks, or butter—to emulsify it, helping the ingredients ...

Indulge in Penny's Chocolate Mousse, a silky, aerated chocolate custard with a hint of olive oil, perfectly complemented by ...

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This velvety-smooth, berry-topped mousse requires very little time to make – it comes together in just 15 minutes, and then needs just an hour in the refrigerator to firm up. Ricotta cheese, quickly ...

It's the richest, fluffiest chocolate mousse we've ever tasted. Craig Claiborne, former New York Times restaurant critic and one of the top food writers of his era, shared his remarkable chocolate ...

There’s nothing to fear about making airy, just-rich-enough chocolate mousse. Genevieve Ko writes that you start by learning to let go. By Genevieve Ko I didn’t fully understand the appeal of ...

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