Years ago, I came up with a rosemary infused chocolate mousse, sprinkled with just the tiniest bit of fleur de sel. That mousse went on to become a favorite at dinner parties. I made it the night before and by the following day, it was perfect. My guests absolutely loved it. I even shared a version of the recipe in the Valentine’s Day issue of Vriendin, the magazine I write for, last year.
Well, for the past few days, I was dreaming of that mousse. Not as a mousse though, but as a cake.
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