Tableware Tangs Vases, stylist’s own
SERVES 4–6
PREP TIME 2 hrs
CHOCOLATE MOUSSE
Cook time: Overnight in freezer
600g WholeFruit chocolate
17 egg yolks
3 whole eggs
260g sugar
50ml water
10g gelatin
1kg whipping cream
Melt chocolate at 40°C in a water bath.
In a separate mixing
