Why has Delia's Chocolate mousse recipe gained sugar?
I have her complete cookery course book first published in 1978 and there is no sugar in the recipe there. So has she gained a sweeter tooth or does she think her readers have?
4oz plain dessert chocolate (110g)
2 eggs, separated
1 tablespoon rum (or brandy)
2 heaped teaspoons whipped cream
Grated Chocolate and/or chopped, toasted nuts