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.
In her no-frills, double-crust apple pie recipe, baker A.J. Perry creates a traditional dessert that exudes sweet-tart apples in a perfectly buttery shell. A touch of lemon enhances every gently ...
Inspired by the French bistro tradition of making one giant vat of mousse to serve the whole restaurant over the course of a night of service, this recipe is party food at its finest. What ...
What makes the best apple pie even better? A sweet, crunchy streusel topping. Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns ...