Chocolate Mousse - Chocolate Trading Co
Raymond Blanc and Gary Jones are chefs at Le Manoir. Raymond Blanc stresses the importance of using the very best chocolate with at least 70% cocoa dark chocolate for this recipe, which of course...
Ingredients
- 165 g (51/2 oz) dark chocolate finely chopped
- 25g (1 oz) unsweetened cocoa powder
- 10 organic or free range egg whites
- 25 g (1 oz) caster sugar
- 1 organic or free range egg yolk
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