Posted by Richard on November 02, 1998 at 22:23:50:
I thought that I could distinguish between chocolate mousse and marquise by the absence/presence of butter in the ingredients, and chocolate pave and pate by the use of a freezer/water bath in the preparation. I have found recipes that use the term mousse for all of these. What IS the difference between these classic desserts?
Mahalo,
Richard in Hawaii