And it’s making a comeback in American kitchens.
Caitlin Bensel; Food Stylist: Torie Cox
What’s old is somehow always new again at some point.
Whether fashion, food, or furniture.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
(Here she is demonstrating the technique.
Its a fun watch.)
Was it the raw egg whites?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
(If youre worried about consuming them uncooked in the mixture, theres always pasteurized whites.)
No matter why it disappeared, were glad its back.
“Chocolate Mayonnaise”
Chocolate mousse was initially called “mayonnaise de chocolat.”
As with any chocolate mousse, we suggest using good chocolate, its the star of the show.
Semisweet and bittersweet are preferable, as both help keep the dessert from becoming too sweet.
A good dollop of whipped cream on top is also highly encouraged.
