Jump to content

Chocolate Mousse


Recommended Posts

Yuppers, the "whipped cream" is also C-3.

I poured a little bit into a large pyrex bowl after FO, before coloring (obviously :D ). When the "chocolate" was set up, I would zap the white with my heat gun to soften, but not melt, the wax. Took a plastic fork and drug the tines across the surface of the wax. It built up on the fork like cottage cheese, then I scraped it off onto the chocolate & "smushed" it down a little.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
×
  • Create New...