This white chocolate raspberry mousse combines some of my favorite flavors and techniques. In addition to a berry puree, ...

The lemon juice will stabilise the egg whites ... Chill in the fridge for 2–3 hours, or until set. This chocolate mousse can be made up to 24 hours ahead. Instead of chilling the mousse ...

This chocolate mousse is for any serious chocaholic ... put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until white. Add the rest of ...

Reheat the chocolate over the hot water if it cools and stiffens. Allow the dipped citrus to set in the refrigerator for about 30 minutes.

Using the back of a metal spoon, spread the chocolate evenly inside six 31/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes. To make the mousse: In a bowl, sprinkle the gelatin ...