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Equipment and preparation: For this recipe you will need a 15cm/6in, 23cm/9in and 30cm/12in round cake tin, thin cake boards of respective sizes, and 20cm/8in, 28cm/11in, 35cm/14in thick cake boards.
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Raymond Blanc shows you how to make chocolate mousse in this classic recipe that only uses 4 ingredients and can be made up to a day ahead. Perfect for a dinner party or special occasion.