Scroll down to the recipe card for the full printable recipe, or keep reading for some ingredient tips, serving suggestions and troubleshooting advice. Ingredients His passing was marked on 15th February 1975 with a Martial Arts Tournament in his memory organised by Roy, the proceeds of which were donated to Peter’s wife, Lily and her family. NatWest, Royal Bank of Scotland (RBS) and Ulster Bank, which are all part of the NatWest Group, will now shut at least 172 of their bank branches in 2023 and 2024. If you like this recipe, you should definitely also try this Peppermint Mousse, which uses the same white chocolate mousse recipe, with added mint extract (and cute peppermint-rimmed serving glasses if you’re feeling fancy. Also, this easy chocolate mousse recipe can double as a whipped chocolate mousse frosting for cakes and cupcakes. I love making these Triple Chocolate Cupcakes with it.

The mousse mixture will most likely be a little thin but will firm up as it cools. Refrigerate for at least 3 hours to allow the mousse to set before using as filling.

Ingredients

Mixture split when whipped – This is usually because the mousse mixture wasn’t chilled enough. Next time, make sure it’s thoroughly chilled before whipping. To save it, reheat it in a saucepan over low heat, stirring with a whisk, until it melts and becomes smooth again. Then chill it thoroughly, and rewhip. The mixture can also split if the fat content in your cream was too high. NatWest, RBS and Ulster Bank to close at least 172 branches in 2023/24 – here's the full list, plus alternatives Aside from the obvious things like a bowl, silicone or rubber spatula, whisk, etc. you will also need a set of kitchen scales and an electric mixer. Could you provide adaptations to make this mousse fit what I’m looking for? I’d appreciate it if you could add also the amounts or proportions of the additional ingredients you’d add (coffee or rhum or gelatin or other) as well as procedure. Thanks a lot!

For those that still want my reply feel free to keep reading, otherwise just skip to the next section.

If you only have regular whipping cream, you can still make this mousse. Be aware the mousse will be softer than if you use heavy whipping cream. HOW TO MAKE EASY CHOCOLATE MOUSSE IN 5 MINUTES OR LESS: Mixture too thin and won’t whip – You likely used a type of cream that was too low in fat or not a type that is suitable to whip. Make sure the cream you use says that it is suitable for whipping and that it has at least 35% fat content. Serving Suggestions

With thanks to Norman Boyd, Mark Bushell, John Egglesfield, Matt Emery, Peter Gray, Steve Holland, Phil Rushton, Lew Stringer, Shaqui le Vesconte and others who have documented Peter’s comics career Sure, as I mentioned above, traditional French-style mousse is made with whipped egg whites and/or yolks, but that doesn’t mean this recipe isn’t a mousse. If you are using a stand mixer, don’t use the highest speed, and keep a close eye on it while it’s whipping. It can go from perfectly whipped to overwhipped in a few seconds. Though he was before my time, the ‘extras’ Peter sneaked in to the art were a thing of legend,” former Commando editor Calum Laird tells us. “Various tales were told but I put most of them down as myths. Like the US Civil War soldier standing guard at an RAF base. Most of these were spotted and removed apparently.Overwhipped – If you overwhip the mousse and it turns grainy, you can save it by reheating it as described above. Then re-chill and whip (a bit less than you did last time 😉). I also get a lot of comments from people who are allergic to (or choose not to) eat eggs saying they are so glad they can have mousse again, which makes my mousse-loving heart happy 💜 Mousse Troubleshooting Tips Fellow artist Gerry Embleton, who shared a studio with Peter, recalled him as “a very dear friend of mine when I was in my very early twenties,” memories posted by Matt Emery, editor of the excellent Pikitia Press blog, on a thread about Peter on the RootsChat forum. Be very careful not to overwhip the mousse mixture. If you’re nervous, err on the side of under-whipping rather than risk over-whipping. Overwhipping will make the mousse grainy. If this happens, see my troubleshooting tips below.

For anyone who remembers “Supermousse” and Peter’s other works, I hope this tribute is a worthy, if small attempt to honour his memory and collate what is known about him for today’s comics community.

Salt & Pepper ‘Bots from Suck UK

Some people have argued that this mousse recipe is in fact just chocolate whipped cream and not mousse. I won’t argue against that claim because it is a chocolate whipped cream but it still also falls into the category of chocolate mousse-like airy desserts. I’m not here to argue, I’m just here to share an awesome easy chocolate mousse recipe my family loves and I think yours will too. No issues with gelatin clumps or raw eggs to deal with OR having to heat mixtures or melt chocolate. Once whipped, the mousse can be stored in the fridge for several days. Cover the individual glasses or dishes with plastic wrap, or place them all into a large airtight container. Troubleshooting