Simmer

Chocolate mousses were of this general type before the popularity of chocolate ganache (page 102), and the ganache is far quicker and easier, being only melted chocolate and heavy cream. You can make a ganache even more attractive when you fold in beaten egg whites, and you go to even greater heights when you blend in Italian meringue (page 102). However, the following smooth, rich, velvety classic continues to be my favorite of all chocolate mousses.