I used Alton Brown’s decadent chocolate mousse recipe (omitted the alcohol, of course). There is no other way to make choc mousse, in my opinion. Some use melted marshmallows, but I think that gelatine is a way easier option to go with. Preparation time did not exceed 15 minutes, and I had the chocolate mousse setting in the fridge in no time. The red velvet berry crumble totally elevates this chocolate mousse’s status from perfect to beyond heavenly. You don’t have to worry about the red velvet mixture if you’re in a hurry, but I usually use leftover red velvet cookies from making these red velvet cheesecake cookies. Other topping options include orange zest, white chocolate shavings, plain berries, whipped cream – use your imagination and preferences to unleash your inner foodie!
Hope that you love this recipe, and let me know what you think in the comments below 🙂