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Putting the Mmm
in Chocolate Mousse

Putting the <i>Mmm</i> <br> in Chocolate Mousse
Melt-in-your-mouth milk chocolate mousse from Pastry Chef Emily Cookson of Edmund's Oast in Charleston, South Carolina. Photo by Jessica Spence.

Pastry Chef Emily Cookson has been responsible for creating some of the most delicious desserts in Charleston. She worked as the pastry chef at the highly acclaimed Charleston Grill for years before moving to Butcher and Bee to develop the bread program for their new bakery, The Daily. Now, Emily has returned to the pastry world as the pastry chef at Edmund’s Oast, so we reached out to her for a recommendation for an Easter dessert. Her answer? Chocolate mousse. Her mousse is airy and sweet with a rich combination of dark and milk chocolates topped with a milk chocolate ganache.

“I know it isn’t cool in the pastry world, but I love milk chocolate.  I always think of Easter chocolates with milk chocolate so this inspired that. However, using good quality milk chocolate is paramount. The mousse is very light.  The ganache topping is originally intended to use as a truffle filling but I like it so much I use it as a sauce (when warmed) and other applications.  This dessert would be delicious when paired with dark chocolate shortbread or forgotten meringue cookies,” says Chef Cookson.

Chocolate mousse may not be a traditional dessert for celebrating Easter but for the chocoholic in us, this dessert is spot on.

Milk Chocolate Mousse
From Pastry Chef Emily Cookson of Edmund’s Oast in Charleston, South Carolina

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