Article featured image
Yum
photo: <a href="http://www.flickr.com/photos/rofi/">rofi</a> on Flickr

Is there any better dessert than chocolate mousse? It’s light and airy, with just a touch of sweetness. So how do you make it? The French use egg whites and yolks, separated and whipped. While it tastes awesome, it’s more work, and we figured some cooks may not be so keen on using uncooked eggs, so this version is made with gelatin instead. This is a basic creamy chocolate mousse you can infuse with liquors, coffee or even add a pinch of cinnamon if you like. We’re using vanilla but you can add rum in place if you like to spike your sweets.