- Joined Aug 31, 2001
I was curious what everybodies favourite method for making mousse (just for the sake of conversation, chocolate) and why? I know there is the whole egg base, milk and egg-yolk base and egg-yolk base. There is also the fruit base too but obviously doesn't pertain to this particular example. From some of the recipes I've read a few use the Italian meringue but most don't use this. Why? Is there a significant difference?