Introduction This Chocolate Espresso Protein Mousse is smooth, decadent, and secretly packed with protein! It blends creamy ...

Grease four ramekins. 2. In a medium bowl ... Top the cupcakes with the chocolate mousse, raspberries and chocolate chips. These recipes were shared with Fox News Digital. Angelica Stabile ...

That included the chocolate mousse ... “And pipe the mousse into molds or ramekins for the best plating.” Adapted from Diane Moua Serves 8 to 10 For the five spice mix: 1 tablespoon ground ...

Chocolate mousse was first invented in France in the ... Spoon the mixture into 6 serving bowls or ramekins. Refrigerate until set, about 2 hours. Dollop with more whipped cream just before ...

For serving, you can divide the mousse into portions in ramekins or use one large serving dish so people can serve themselves. Add the chocolate, 1/2 cup of the heavy cream, and the espresso or ...

For this chocolate mousse, I found that jasmine rice works ... Transfer the mousse into 2 coupes or 4 small ramekins and place in the fridge to chill until firm, at least 2 hours.

That included the chocolate mousse ... “And pipe the mousse into molds or ramekins for the best plating.” Step 1: Make the five spice mix. In a small bowl, mix together the spices until ...

Don't use chocolate chips, which are made with melt-resistant stabilizers and can get tacky when melted. When chilling the mousse to thicken, divide among in small glasses or ramekins. Don't store ...

Her chocolate mousse recipe is historic ... Have on hand 6 small custard cups or ramekins (1 cup capacity each). 2. In a small saucepan, combine the chocolate and water. Stir over very low ...

This chocolate mousse is for any serious chocaholic ... To serve, brush 4-6 glasses or ramekins with soft butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses ...