1 Review

The simplest is always the best. This is the old french classic chocolate mousse, rich and light at the same time. Cooks in the USA can't make this particular mousse, because the risk of salmonella in eggs is higher there, but we are lucky enough elsewhere to be able to eat desserts with raw eggs in them. I'd forgotten all about this recipe until I saw it a few days ago. Thanks for posting, Grace.

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Jangomango July 23, 2003
Quick and easy chocolate mousse