I have a small hunk of good quality foie gras pate as well as a big slice of goose mousse. I'm sick of eating them on crackers. Are there other application for either item? Sauce? Sandwich? Can I freeze them? I doubt it...
Simultaneously rich and light, chocolate mousse just requires a little bit of finesse, and the freshest, best-quality ingredients (eggs, chocolate, and cream) you can procure. Be sure to chill your cream very well and get every speck of water out of the bowl and whisk you'll use for the egg whites, then use a light hand when folding in the whipped cream, and you'll have a perfectly fluffy and decadent dessert. Read more.
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