Although Moua uses sweet and creamy milk chocolate as the base for her mousse, her recipe is extremely versatile; dark chocolate can definitely be substituted for those who want a deeper cocoa flavor.
If you want it to look extra special, you can pipe the mousse in. Serve with whipped cream if desired, with an extra sprinkling of hazelnuts on top and an optional dusting of cocoa powder.
Transport your loved ones to the Mediterranean coast with golden crusted salmon atop red onion, baby capers and salty olives. A refreshing salad with cucumber, tomatoes, kale and couscous sprinkled ...
Mary Berry's ultimate apple cake – a Victoria sponge that stays really moist from grated apple. The lemon-flavoured cream keeps it fresh-tasting. You will need two 20cm/8in round, loose-bottomed ...