Wow, these are great! Doubled the recipe and added a chopped onion, just because I was trying to get rid of it. Very tasty and so much better than store-bought! It's worth it to make it yourself!

Reviewed On: May 24, 2009

These were amazing! So rich, I could only eat half of one. I only got 12 eggs out of this recipe, however, I felt that I did make my eggs a little on the bigger side. I put dollops of the PB mixture onto wax paper and shaped them while they were lying flat...I found this was easier to get the desired shape. Put them in the freezer overnight, then dipped them in the chocolate and put them back in the freezer for about an hour. (A word to first-timers like myself: the shortening is necessary to get a smooth finish.) Then I decided to melt some white almond bark and color it different pastel shades, and I streaked the colors across the eggs to make a pretty design. I did have a little trouble with the almond bark design breaking off the eggs after hardening. Don't know how to fix that other than just handling them delicately.

Reviewed On: Apr. 13, 2009

This was good. Maybe it's just me (I'm not a chocolate fanatic), but it was just so rich and chocolately. My family loved it, so it's probably just my personal preference for more fruit than chocolate. It was easy to make but looked like it took a long time to put together. I did use a pre-made chocolate cookie pie crust since I don't have a Springform pan. If you decide to go with the pie crust too, you could absolutely cut the chocolate mousse ingredients by half and still have enough. My pie was overflowing with the mousse, and I didn't even use all that the recipe had called for. I couldn't put the lid back on the pie.

Reviewed On: Mar. 23, 2009