Use decent chocolate, keep it simple, and if in doubt, consult Elizabeth David ...
I’ve tried chocolate mousse recipes from various chefs with all sorts of ingredients and methods, but none of them ever comes out quite right. Do you have any pointers, or maybe a failsafe recipe?
Katie, Kildare, Ireland
Neil Borthwick, chef at The French House, caused a bit of a stir when he put chocolate mousse on his menu when the Soho institution reopened this time last year: it was the first time many of the capital’s diners had seen this old bistro classic in decades.
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