Premium Chocolate Mousse
Last week, I told you I’d be doing two weeks of pie posts from Thanksgiving. But then, on Tuesday, I made a recipe that changed everything: Chocolate Mousse out of my Science of Good Cooking Cookbook. You can wait on pumpkin pie – this recipe is an immediate need-to-know. In fact, I think The Science of Good Cooking may be making its way into my regular rotation of cookbooks.
