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Slice with a warm knife for clean cuts.
Serve chilled, optionally garnished with chocolate shavings or fresh berries.
Store covered in the refrigerator for up to 3 days. Avoid freezing to maintain the mousse’s creamy texture.
Variations:
Add a crunchy layer of crushed cookies or nuts between mousse layers for texture.
Infuse the chocolate with a hint of espresso or chili powder for a unique twist.
Use flavored extracts like orange or almond in place of vanilla for subtle variation.
FAQ:
Q: Can I use regular chocolate chips instead of chopped bars?
Yes, but high-quality chocolate bars usually melt smoother and provide better flavor.
Q: Is it safe to eat mousse with raw eggs?
This recipe uses raw egg yolks and whites. To reduce risk, use pasteurized eggs or substitute with whipped cream-only mousse.
Q: Can I prepare this cake in advance?
Absolutely! It tastes even better after a night in the fridge as flavors meld beautifully.
Q: Can I make it dairy-free?
Try substituting with dairy-free chocolate, plant-based cream, and vegan butter alternatives. Texture may vary slightly.
Enjoy this elegant dessert that combines creamy layers of chocolate bliss with simple preparation — a guaranteed showstopper!
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