PeterRS Posted 4 hours ago Posted 4 hours ago A little curiosity. First, I am the world's lousiest cook. I can do eggs and a few other things, but I just have no interest in cooking whatever. Second I am an unashamed chocoholic. Friends of mine are going to Muscat next week where there is a much praised original chocolate shop run by two sisters. My friends have promised to bring me back some! So a dessert that always has my juices flowing is a chocolate mousse. Yet in all my years of travelling it is rare that I have found one that really had that gorgeous mixture of taste, texture and consistency, even in a top restaurant. Too many are just too thick. Few have the right texture, a sign that insufficient egg white has been folded into the mixture. The best I ever tasted was served as a buffet lunch item in the La Ronda revolving restaurant on the 33rd floor of Hong Kong's Furama Hotel, just along the waterfront from the iconic Mandarin Hotel. It was perfect in every respect, even to having just the merest dash of cognac to add to the flavour. I took guests and clients to that restaurant many, many times. It was a huge buffet. As common nowadays it had different sections, including unusually for those days an Indian section. After a couple of visits when I realised there was no chocolate mousse, I was told that only two smallish bowls were available for each lunch serving. From that day on, I advised all my colleagues that the first thing they had to get from the buffet table was a generous portion of chocolate mousse which would then wait on our table ready for dessert time. Worked a treat! Never in my travels have I found one to better this from the Furama Hotel. Sadly the great views and its chocolate mousse ended when the hotel closed in 2001. https://www.theguardian.com/food/2025/nov/25/whats-the-secret-to-great-chocolate-mousse-kitchen-aide Quote
