Mousse al Cioccolato (Italian Chocolate Mousse) Story of the Dish Mousse al Cioccolato is not uniquely Italian, but it has long been part of restaurant pastry throughout Italy. In an Italian approach, the ingredient list is usually kept short so the quality of the chocolate remains obvious rather than buried under excessive sugar or flavorings. The texture should be airy but not foamy, rich but not dense like ganache. That balance comes from creating a smooth chocolate base,

Intense Italian dark chocolate torrone with 70 percent cacao, roasted hazelnuts, honey and a dense but tender nougat texture.

A classic Italian restaurant style dark chocolate soufflé made with 70% chocolate, a delicate meringue structure, and a warm, tender center.