SIMPLE CHOCOLATE MOUSSE -- Light for Spring
Spring is in full swing in California. Warm and fresh, with bright green everywhere. Unlike during the last few years of our record-breaking drought, we had decent rainfall over the past few months, which has made a big difference this spring. It seems trees and plants are growing faster and taller than ever. The old plum tree in my backyard will have a lot of fruit this year… probably the first time in 5 years. Spring may be at its peak now, but needless to say it is fantastic to be having a real “spring” again! This chocolate mousse is simple but very light – perfect for the season. You will never get tired of it or of a lush, verdant spring. SIMPLE CHOCOLATE MOUSSE — Light for Spring This recipe is from Chocolate Desserts by Pierre Hermé , a very famous French pastry chef, with a great dessert writer, Dorie Greenspan. It is very important when making this mousse to use good quality chocolate and very fresh eggs. Recipe and anecdote adapted from Chocolate Desserts by Pierre Hermé