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This unbelievably easy chocolate mousse is nearly as simple as making whipped cream — no eggs required. Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author.

1. IN A LARGE SAUCE PAN, STIR IN THE SUGAR,CORNSTARCH AND SALT. 2. ADD THE EGG YOLKS UNTIL WELL COMBINED. gRADUALLY STIR IN THE MILK AND COOK OVER MEDIUM HEAT STIRRING CONSTANTLY FOR ABOUT 10 MIN.

This impossibly rich chocolate bread pudding is made with challah and bittersweet chocolate custard. The drizzle of bourbon caramel sauce makes it extra gooey. Bread pudding is a horse-country ...

These delicious milk chocolate mousses are laced with amaretto and can be made a day ahead and chilled in the fridge, or use the freezer for a quicker set. For the mousses, place the chocolate in ...

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1. Line a 23 cm springform cake tin with an acetate sheet or baking paper for easy removal. 2. To make the mousse, melt the the milk chocolate in a heatproof bowl over a pan of simmering water. Add 1 ...