Add Yahoo as a preferred source to see more of our stories on Google. Our top recipe omitted heavier ingredients such as egg yolks and butter and still resulted in a rich, ultra-creamy mousse.

Place the chocolate in a stainless steel bowl, over a pot of simmering water, stir with a rubber spatula as the chocolate melts, if the pan starts to get too hot, remove it from the heat. Continue to ...

Chocolate mousse, besides being delectable, also has a fascinating history. It was first known as "mayonnaise de chocolat" — and, even more interesting, was invented by world-renowned French ...

On a trip to Paris last month, I ate Chocolate Mousse many times in restaurants and cafes, where it's been on menus for decades and never gone out of style. It was pretty wonderful every time and I ...

Food & Wine / Photo by Jake Sternquist / Food Styling by Holly Dreesman / Prop Styling by Lexi Juhl One of the best things about chocolate mousse is that it can usually be made and plated ahead. Its ...