Monthly Archives: February 2011
I used my old stand-by chocolate mousse recipe and spread it between thin layers of cake. More mousse slathered on the sides and top, and it was done. The cake softened a bit in the refrigerator.
I always have trouble getting the melted chocolate to be smooth once I mix it with the beaten egg whites. That’s what the dark lumps are in the mousse. But it still tastes good!