Appears in Cook's Illustrated January/February 2006
Rich, frosting-like mousse is utterly delicious--for about two spoonfuls. Yet light and silky versions often lack decent chocolate flavor. Could we have the best of both worlds?
WHY THIS RECIPE WORKS
For a dark chocolate mousse recipe that would be balanced and light, we eliminated the butter and reduced the number of egg whites and yolks. We whipped the cream to soft peaks before adding it to the chocolate to make up for some of the lo...