Vanilla – This is optional, you can leave it out if you prefer. If you’re using it, choose a good quality vanilla extract or vanilla paste (keep in mind that you’ll see the vanilla seeds if you use an extract or paste that contains seeds). Equipment This chocolate mousse recipe may not have eggs or gelatin in it but that’s why thousands and thousands of people have tried and loved it. downthetubes reader Mark Bushell holds Peter in high regard to this day. “I used to go to Peter’s home in West Road, Leigh-on-Sea, for drawing lessons every Thursday night when I was a young teenager, circa 68-69,” he recalls.

If you are using this recipe to frost a cake or cupcakes you’ll save yourself sometime and hardship by using heavy whipping cream rather than regular whipping cream. Heavy whipping cream will give you a stiffer whip that will hold up as a frosting. Then, many years later, we started to reprint them and all sorts of details showed up in his art. Graffiti comments on walls or roof beams, shopping lists on secret documents. If you have a reprint (which has better quality printing) of any Peter Ford story, get out your magnifying glass. Maybe you’ll find the dinosaur mentioned in the tribute, maybe not.” I’ve had many art teachers over the years, but no one else came close in being able to transfer knowledge like Peter did. Even now, I’m 66 years old and often remember him.”On wash day you can apply on wet hair for maximum benefits but can also be used to refresh dry hair in between. Once whipped, the mousse can be stored in the fridge for several days. Cover the individual glasses or dishes with plastic wrap, or place them all into a large airtight container. Troubleshooting Though he was before my time, the ‘extras’ Peter sneaked in to the art were a thing of legend,” former Commando editor Calum Laird tells us. “Various tales were told but I put most of them down as myths. Like the US Civil War soldier standing guard at an RAF base. Most of these were spotted and removed apparently.

Art from Commando 4537 which reprinted Peter Ford’s debut story for the title, “Fly Fast, Shoot First!” There are two main culprits here. The first is over-whipping. If you whip the mixture for too long, the same thing will happen that would happen if you whipped plain cream for ages – you’ll make butter. So make sure you just whip the mixture until peaks form. Autumn Statement: Workers to pay less in national insurance – but rate cuts don't offset the freezing of personal tax thresholds Be very careful not to overwhip the mousse mixture. If you’re nervous, err on the side of under-whipping rather than risk over-whipping. Overwhipping will make the mousse grainy. If this happens, see my troubleshooting tips below.Fold some crushed freeze-dried berries or freeze-dried fruit powder into the whipped mousse mixture.

All you have to do is heat half of the cream until just below boiling point. Add it to the roughly chopped chocolate along with a splash of vanilla. I think a lot of people are surprised by just how good the texture of this mousse is despite only having 3 simple ingredients. They love that it’s so easy to make and because it is an egg-free chocolate mousse, there are no worries about eating uncooked eggs. Some people have argued that this mousse recipe is in fact just chocolate whipped cream and not mousse. I won’t argue against that claim because it is a chocolate whipped cream but it still also falls into the category of chocolate mousse-like airy desserts. I’m not here to argue, I’m just here to share an awesome easy chocolate mousse recipe my family loves and I think yours will too. Vanilla: I recommend using a good quality vanilla extract or vanilla bean paste in this recipe. As I said, the vanilla could be considered optional, although to me chocolate without vanilla is like fries without salt, so I’ll be leaving that in, thankyouverymuch. How to Make Easy Chocolate MousseThe Chancellor Jeremy Hunt has today (Wednesday 22 November) announced a range of tax, benefits and savings measures. We round up the key announcements and what they mean for you. Yes, you can use Curl Cream before if your hair tends to be dry. You can also follow with one of our gels for greater definition and hold.

Third, don’t skimp on your cream. Use HEAVY whipping cream. Heavy whipping cream has a higher fat content which whips to stiffer peaks than regular cream. Stiffer peaks makes this chocolate mousse set more firm. It’s usually a little more expensive (25 to 50 cents more per pint) but worth it! For anyone who remembers “Supermousse” and Peter’s other works, I hope this tribute is a worthy, if small attempt to honour his memory and collate what is known about him for today’s comics community.

Fellow artist Gerry Embleton, who shared a studio with Peter, recalled him as “a very dear friend of mine when I was in my very early twenties,” memories posted by Matt Emery, editor of the excellent Pikitia Press blog, on a thread about Peter on the RootsChat forum.