“Classic French mousse recipes call for melting the chocolate over a double boiler, which can lead to overheating or graininess.”
Skip the double boiler.
Instead, David prepares a hot custard and strains it onto chopped chocolate; its heat does the melting.
THE RIGHT SIZE
Finely chop the chocolate (smaller than ¹∕2 inch). “Avoid using chips; many are designed to keep their shape and not melt.”
THE FRENCH WAY
David shares 100 recipes for sweet and savory dishes in My Paris Kitchen. $35; penguinrandomhouse.com