This recipe is very good, and as others have said it tastes even better as leftovers the next day. You really need to double the sauce, there simply isn't enough to pour over whatever starch you're serving it with. I think this recipe is good as it is, salisbury steak is traditionally very simple and there's only a few ingredients here, so to me it's perfect as it is. It makes me wonder why a lot of the other reviewers seem compelled to add ingredients such as powdered gravy mix, which is basically just salt and cornstarch, or mushroom soup, which has no business in salisbury steak.

Reviewed On: Nov. 3, 2009

I always test out recipes a couple of times before I serve them to other people, and I'm going to make this one for thanksgiving, with a few changes: 1) I felt the coffee and the almond flavors were too overpowering, so I left them out the second time. The chocolate is much better when it doesn't have to compete with other flavors. 2) I added four egg whites, instead of three, to the mousse part, to make it more airy. 3) I made my own crust out of chocolate graham crackers. 4) I also added gelatin to the topping to stabilize it, and I doubled the recipe for the topping because it wasn't enough the first time around. The gelatin creates an almost mousse-like consistency to the topping. Add some chocolate curls to the top of this pie and it will look like it came out of a fancy bakery. With these few changes this pie is perfect.

Reviewed On: Sep. 25, 2009

If you love peanut butter you'll love these cookies, they are terrific with a glass of milk. I normally don't tamper with a good thing, but on my second batch I added a milk chocolate kiss after making the fork marks, the peanut butter/chocolate combination makes the cookies even better.

Reviewed On: Mar. 29, 2009