Three things on a recipe for chocolate mousse I don't understand (first attempt at mousse):
1) "beat the cream over ice until it leaves light traces on the surface" Traces of what? And does this mean beat with a mixer or by hand? Lost me here.
2)"Instant (finely ground) sugar" Is this just regular sugar of the superfine variety? or is it confectioners? This is going in with the beaten egg whites.
3) "scrape the chocolate mixture down the side of the egg-white bowl" Huh? Is this a technique i'm unaware of?
Thanks for any help anyone can give!!!