Reviewed: Feb. 20, 2012

Phenomenal recipe - do not trust the bad reviews, a real chef would know how to put together such a wonderful recipe. GREAT consistency. My exact steps, dump whole bag of chocolate chips (semi sweet) in blender, add just under a half cup of sugar, crack one egg in and blend on high speed for 30 seconds. in the mean time, i replaced milk with 35% whipping cream and heated on the stove in a pot (medium eat) constantly stirring till a boil. crack second egg and repeat 30 second blending process, and third egg, after all eggs are blended in - pour in the (now rising/boiling whipping cream) and blend one more time for another 30-45 seconds. pour in to your little serving cups and there you have it, let cool in fridge for ATLEAST 2 hours before serving, although i let it cool for 16-20 hours (becomes much nicer and settled by this time)

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Reviewer:

tttoms

Reviewed: Sep. 3, 2011

So here is the deal with this specific recipe of mousse, you NEED to use heavy whipping cream in place of the milk for the mousse to set. I have not heard of using milk in a mousse recipe and so I did not even attempt to try. I also use a food processor instead of the blender because I found that you get that creamy texture quicker and easier. Instead of rum I have used Bailey's or Kahlua, so good! I mix the mousse pour it into martini glasses and place in the fridge. It is ready in about 4 hours. For those who have said this is too rich of a dessert and didn't like it, THAT is what chocolate mousse is! A very rich and decadent dessert. This particular one is not as light and fluffy as I like, therefore the 4 stars. However, it is really yummy and so easy. I have made it for 2 dinner party's and it was enjoyed by all! Hopefully this will help!

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Reviewer:

Scouty

Cooking Level: Intermediate

Home Town: Livermore, California, USA

Living In: Phoenix, Arizona, USA

Reviewed: Aug. 5, 2011

Read the reviews and see the inconsistent results people get with it setting up. I used 2T rum extract for the alcohol, and after several hours had to move it to the freezer. Good, rich taste, but babysitting in the freezer to get it to set is why I give it 1 star. Too many people are having the same problem with it being runny.

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Reviewer:

RockMomster

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

Reviewed: Jul. 2, 2011

Having read the reviews I decided to heat the milk first, add the chocolate and blend. After tasting, this was already sweet enough so I omitted the sugar all together. Then added 4 eggs, not 3 and Amaretto (as someone suggested). Turned out well for a quick mousse and set within 2 hours. If I make this again, I will try adding half milk/half cream.

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Reviewer:

Bangkok Gastronaut

Cooking Level: Expert

Living In: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand

Reviewed: Jun. 24, 2011

I used Bailey's instead of brandy. It's not as fluffy as a mousse but it's delicious and a small amount is plenty! I served it in American Girl flower pots with a silk daisy stuck in each pot. I served a piece of scotch shortbread on the side. My guests loved it!

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Reviewer:

prpl8y

Reviewed: Mar. 11, 2011

it was way too sweet, not enough for the flavor to be recognized. the mixture went gooey and chilling it or refrigerating it wasnt enough. i had to put it in the freezer for it to stay firm. but, it was way better with whipped cream! promise!

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Reviewer:

mixxotrophic

Cooking Level: Intermediate

Reviewed: Feb. 11, 2011

Very disappointing. This was not light and fluffy at all. In fact, it was more like a runny pudding.

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Reviewer:

riska612

Reviewed: Jan. 17, 2011

I could never get it to set. After 24 hours in the fridge, we wound up just freezing it into popsicles. Tasted good, reminiscent of pudding pops (remember those?) but definitely wasn't chocolate mouse.

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Reviewer:

molli jean

Reviewed: Jan. 15, 2011

I substituted Hazelnut-flavored liqueur for the brandy and the mousse was absolutely delicious! It is a bit rich and sweet but I expect that in a dessert. It was easy to make in the blender and after it set for an hour, I used it as a filling between cooled dark chocolate cake layers. I will definitely save this recipe for future use! I'd love to try different liqueur flavors.

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Reviewer:

Thoracias

Reviewed: Nov. 27, 2010

First time I've made chocolate mousse. I followed the recipe exactly except what booze was used. The dessert was wonderful! If you do EXACTLY what is written it WILL turn out right. That said, I will cut back on the sugar to about 1/4c or even try it once with out sugar at all, as it is VERY sweet. It would be interesting to try it with some dark chocolate morsels too! Oh, and the booze... I used 3T of Kahlua and 1T of Triple Sec. I couldn't taste the flavor of the booze at all. Maybe just my taste buds, they ARE as old as I am!! lol! For a parting thought. I think the biggest reason some have problems with it not setting up is they may not be getting the milk hot enough. Did mine in a 1100w microwave for 2 minutes and the milk was 187* and the mousse set up within 3 hours. Four stars only because it was WAY TOO sweet. But there are so many things you can do with this recipe! Have fun with it!!

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