Put a three-quart mould in a wooden pail, first lining the bottom with
fine ice and a  thin layer of coarse salt. Pack the space between the
mould and the pail solidly with fine ice and coarse salt, using two
quarts of salt and ice enough to fill the space.

This is a preview of Recipes: Chocolate Mousse. Read the full post (280 words, estimated 1:07 mins reading time)

Share This