Articles byPage 1
Lee Ann Adams, CMB, CHE
Every chef needs to have a few “go-to” desserts in his or her repertoire, and none is more important than chocolate mousse. The versatility of this preparation is enormous, as chocolate mousse on its own can fill a need for the simplest bistrostyle dessert, while the same recipe could also be turned into a layer in the most sophisticated glazed entremet. An understanding of the basic techniques involved in preparing it will help ensure success with each attempt and eliminate the possibility for mistakes.