A main feature of chocolate desserts is how they incorporate both pudding and mousse, usually as an accompaniment to a hefty layer of cake or brownies. While the terms seem interchangeable and are ...

Whipped cream and egg whites can both be used to make chocolate mousse, but which is the best choice? To find out, we asked an expert chocolatier.

Tofu mango mousse - this divine cloud of heaven will leave your guests and family craving for more. Blend smoothly the silken tofu, mango, cardamom powder and dragon fruit. You could also use ...

Preheat the oven to 180C/160C Fan/Gas 4. Divide the mousse among four small ovenproof pudding bowls or ramekins. Place the pudding bowls into the oven and bake the chocolate mousses for 3–5 ...

Spoon the mousse into the cups and serve. Tip: The gelatin should be the consistency of an extremely dense pudding. Keep it in the fridge for approximately 1 hour and 30 minutes (depending on the ...

Divide the mousse between four 150ml/5½fl oz ramekins or metal pudding basins. Place in the fridge while you make the chocolate soil. To make the chocolate soil, heat the caster sugar with 2 ...