Finally with a large steel spoon fold in the beaten egg mixture into the chocolate yogurt, a spoon at a time. 7. Be careful not to over mix at this time otherwise the mousse will lose its volume. 8.

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If you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse. Fold the remaining egg whites into the chocolate mixture ...

the chocolate cake is a star in its own right and won over our recipe testers and editors with its airy chocolate mousse filling, cocoa-forward frosting, and moist layers of rich and fudgy ...

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