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.” PURE WHITE CHOCOLATE FLAVOUR – Using only a few ingredients means nothing overshadows the white choc flavour. Aside from the obvious things like a bowl, silicone or rubber spatula, whisk, etc. you will also need a set of kitchen scales and an electric mixer. I’d like to adapt this mousse to make it a suitable filling for a dark chocolate mousse cake. I’m using a brownie base (no recipe needed) and need a dark chocolate mousse made with cocoa powder that will hold on top. I’m not making multiple layers, just two: brownie base and filling. So, I need the mousse filling to hold up as it won’t be “sandwiched” between two layers of brownie base..

He was a great bloke, really friendly,” recalls designer and editor John Egglesfield, who worked with Peter on Zambia’s Orbit comic magazine, drawing numerous items in the early 1970s, which was produced in London. 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. No issues with gelatin clumps or raw eggs to deal with OR having to heat mixtures or melt chocolate. Fold some crushed freeze-dried berries or freeze-dried fruit powder into the whipped mousse mixture.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. For those that still want my reply feel free to keep reading, otherwise just skip to the next section. Art from Commando 4537 which reprinted Peter Ford’s debut story for the title, “Fly Fast, Shoot First!” 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 adapted the recipe into what you’ll find here today. Shout out to Circle B Kitchen for sharing their recipe that got me started. “REAL” EASY CHOCOLATE MOUSSE

The process for making this mousse is almost exactly the same as making a ganache, the main difference here is we’re reversing the ratio of ingredients: 2 parts cream to 1 part chocolate. Before we get to the recipe, I should mention a few troubleshooting tips, just in case you need them. While this is a really simple basic recipe, there is one thing that can really ruin your chocolate mousse dreams – the mixture splitting when you whip it – *insert inconsolable crying noise here*. 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 Mousse Martin Lewis: What the Autumn Statement means for you – including wages, benefits, pensions, ISAs, national insurance and more 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.Both employees and self-employed workers will pay less in National Insurance from next year, Chancellor Jeremy Hunt has announced in today's Autumn Statement. 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.

If you are using a stand mixer, don’t use the highest speed, and keep a close eye on it while it’s whipping. It can go from perfectly whipped to overwhipped in a few seconds. 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!

Likewise, white chocolate and strawberry mousse dresses up the simple mousse with delicious vanilla macerated strawberries. His passing was marked on 15th February 1975 with a Martial Arts Tournament in his memory organised by Roy, the proceeds of which were donated to Peter’s wife, Lily and her family.

Then pop it in the fridge and put your feet up for a bit.Leaving it overnight gives the best results, but I have some suggestions below for speeding this process up if you need to make and whip this on the same day. 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. https://www.google.co.uk/search?q=birds+eye+mousse&sa=X&rlz=1CBACAG_enGB581GB582&biw=1366&bih=633&tbm=isch&imgil=nny1x42bCiStBM%253A%253BrFqdkDBZkf-RbM%253Bhttp%25253A%25252F%25252Fforums.doyouremember.co.uk%25252Farchive%25252Findex.php%25252Ft-1893.html&source=iu&pf=m&fir=nny1x42bCiStBM%253A%252CrFqdkDBZkf-RbM%252C_&dpr=1&usg=__UI5R4NXUiMP6dcC0n4mB6NZMIYQ%3D&ved=0CCsQyjdqFQoTCN3c3pa03sgCFUzXGgodw0QHRg&ei=RTQtVp2mF8yua8OJnbAE#imgrc=nny1x42bCiStBM%3A&usg=__UI5R4NXUiMP6dcC0n4mB6NZMIYQ%3D I also get a lot of comments from people who are allergic to (or choose not to) eat eggs saying they are so glad they can have mousse again, which makes my mousse-loving heart happy 💜 Mousse Troubleshooting Tips Autumn Statement: State pension confirmed to rise by 8.5% from April 2024 – while some benefits will go up by 6.7%

Method

If you only have regular whipping cream, you can still make this mousse. Be aware the mousse will be softer than if you use heavy whipping cream. HOW TO MAKE EASY CHOCOLATE MOUSSE IN 5 MINUTES OR LESS: Overwhipped – If you overwhip the mousse and it turns grainy, you can save it by reheating it as described above. Then re-chill and whip (a bit less than you did last time 😉). 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. 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.