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Reviewed Dark Chocolate Mousse
Jan 30, 2012 on FoodNetwork.com
“I found this too be soooo easy and excellent as an authentic mousse. I am a foodie and found the texture to be fine. The key to the proper texture is how you fold in the whites and the whip cream. It is important to get the air into it to get the mousse "fluff."
I too, freeze the ss mixer bowl in freezer (always have) vs. over ice.