Years ago, a group of us cycled from Brittany to the Mediterranean, and along the way we ate a lot of chocolate mousse. Popular, easy to make and happy to sit in the fridge until required, it’s a mainstay of the modest French provincial restaurant and, as we discovered, it’s almost always good. Here’s my favourite version of the little black dress of the dessert trolley.
Prep 5 min
Cook 20 min
Chill 2 hr+
Makes 2
