Normally, you need to make chocolate mousse a good few hours or, better still, a day, before you want to eat it, so that the egg yolk sets and the whisked whites permeate everything with air bubbles. Forget that: Here we have no yolks, no whites, no whisking, no waiting.
Lack of raw egg, incidentally, also means that you might be happier giving the mousse to small children, though I certainly feel they should not be the only beneficiaries.
Yield: Serves 4–6 ( More... )© Ken for MobiPre.COM | mobipre's posterous
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