The unexpected ingredient that makes chocolate mousse taste better
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In recent years, more restaurants have been favouring chocolate crémeux over chocolate mousse – a rich, velvety dessert that’s closer to a silky ganache, rather than light and airy. It’s a trend we very much approve of, but we wondered what the result would be if we borrowed that texture and turned it back into a mousse. The result is a little more work than your average version, but that’s exactly what makes it next level – bringing the best bits of both desserts into one. A cré-mousse, if you
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