Preparation. Step 1. Beat ½ cup cream in a small bowl to stiff peaks; cover and chill. Step 2. Combine egg yolks, espresso, salt, and 2 Tbsp. sugar in a heatproof bowl.

Spoon mousse over chocolate layer. Chill at least 1 hour and up to 1 day. Editor’s note: This delicious pie was originally published in our August 2006 issue and first appeared online in July 2006.

This article is part of the Basically Guide to Better Baking, a 10-week, 10-recipe series designed to help you become a cooler, smarter, more confident baker.. You’ve just read the recipe for ...

Preparation. Cake Step 1. Place rack in center of oven; preheat oven to 350˚. Butter pans and line bottoms with parchment paper.Butter parchment, then dust with all-purpose flour, tapping out ...

Preparation. Step 1. Heat 1 lb. semisweet chocolate, chopped, and 2 cups heavy cream in a medium heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring ...

Divide mousse among ramekins, smooth surface, and chill at least 4 hours. Step 5 Just before serving, whip cream and remaining 3 Tbsp. sugar in a medium bowl until medium peaks form.

Preparation. Step 1. Beat 1 cup strained aquafaba (from two 15-oz. cans chickpeas) and 1 tsp. fresh lemon juice in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed ...