Reviewed: Oct. 1, 2009

I've made this about 10 different times. I found that by subbing some whipping cream for the milk the results are much heavier. I recently used 2% milk, double the brandy and let the mixer blend on high for about 3 minutes. It was much lighter and more like mousse than previous versions. I get raves everywhere I take this. Topped with real whipped cream, fresh rasberries and a sprig of mint turns this into a sensational desert fit for the pickiest guest!

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Lisa

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Reviewed: May 2, 2009

this is a very simple and yummy mousse.my family loved it...

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amandad

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Reviewed: Apr. 28, 2009

very rich! my first time making mousse and I think i let it cool for too long (we were late and served dessert about 2 hours later. still yummy.

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IlianaOV

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Reviewed: Apr. 26, 2009

This was too easy. I had never made mousse before, and this recipe made it so accesible. I followed the recipe exactly and will make it again and again.

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redsonja

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Reviewed: Jun. 27, 2008

my mom found this recipe in the local paper back in the '70's and has been making it for decades. i'm very, very bad in the kitchen but have made this mousse quite successfully dozens of times. i came to this site trying to find the recipe since it was not in my collection and was thrilled to find it. just a note to those on milk-restricted diets: i make this with soy milk and egg starts to cut out dairy and cholesterol and it still rocks!! it's very easy and if you can boil milk in the microwave, you can make this mousse. i add fresh berries to a martini glass then pour a one person serving in, let it chill, add more berries on top and serve! it's great for dinner parties or even for large parties (i'll use wine glasses to chill it in). this is a great and super easy recipe that can be the jumping off point for really tasty and creative desserts. enjoy!

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hatestocook

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Reviewed: May 26, 2008

Though this mousse tasted great as is, I altered it so I could use it as a filling for a mint-mocha layer cake. These are the measurements I used: 4 oz. mint chocolate chips, 2 Tbsp. sugar, 1 egg, and 2 tsp. instant coffee dissolved in 3 Tbsp. hot milk. It thickened up perfectly and tasted great! For those of you who are new to the recipe, try reducing the sugar - the chocolate chips provide enough sweetness on their own. Thanks for the quick and easy recipe!

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Sonia M.

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 1, 2008

I'm used to mousse being a little lighter than this, so I think I'll do what another reviewer said and whip the egg whites separately. I also halved the recipe and didn't have any semi-sweet chocolate chips on hand, so I subbed 1 c. cocoa mixed w/5 T. melted shortening. I also used Mexican vanilla in place of the brandy, and the taste was phenomenal. I can't wait to make this again!

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Korrine

Cooking Level: Expert

Home Town: Lakeville, Indiana, USA

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Reviewed: Jan. 13, 2008

I've been craving chocolate mousse....this one looked easy...and I had the ingredients....so gave it a try. WOW! EASY and YUMMY! I used half-and-half, since my other choice was skim, added two capfuls of RUM instead of the brandy....and this is FABULOUS! We ate one already, and will eat the rest after dinner, with a big dollop of whipped cream. My 11 y/o is looking forward to making this all by herself...and soon!

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Kathie

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Reviewed: Sep. 26, 2007

I followed the exact recipe except no brandy. I think this is too rich for my taste. A little goes a long way. The mousse set up firmly after an hour in the fridge. Next time I will whip the egg whites separately for a lighter texture. Otherwise it is a good recipe.

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justcakes

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Reviewed: Jun. 30, 2007

I was worried because of some reviews, but I wanted to try this mousse anyway. I skipped on the brandy and I added 1/2 cup of heavy cream, but still, it didn't stiffen up. I put it in the fridge and forgot about it. After 24 hours, my daughter got them out of the fridge and guess what: it looked and tasted delicious!!! This is going to be one of my favorites! I even sold it in my shop! Thanks for sharing this recipe

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meurtelken

Cooking Level: Expert

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Reviewed: Apr. 11, 2007

This turned out very well, everyone loved the intense chocolate experience. However, it was more like a pot au creme than like a mousse. I gradually added the hot milk as I blended the rest of the ingredients and it came out very well

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KATEKANENAYLOR

Cooking Level: Intermediate

Home Town: Lenox, Massachusetts, USA

Living In: Housatonic, Massachusetts, USA

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Reviewed: Apr. 2, 2007

The mousse was very grainy and a little too sweet for me.

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JJOY123123

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Reviewed: Jan. 13, 2007

Very easy to prepare. Mousse was VERY sweet so topping it with unsweetend heavy whipped cream helped temper this.

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JJ the massage therapist

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Reviewed: Jan. 1, 2007

I had tried this recipe during our new year's party 2007 with our lots of friend in our home.They said me it is excellent and they like very much the blending!Thanks a lot.

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shirley G.

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Reviewed: Oct. 27, 2006

I made this for a very special dinner party and it could not have been more of a hit. Rich and creamy, perfect with some sliced strawberries and whipped cream on top!

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Charity B.

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Reviewed: Sep. 28, 2006

I followed this recipe exactly, and after 5 hours in the fridge I had chocolate soup. So I decided to use a mixer and add some whipping cream, it stiffened a little. But I wouldn't call it mousse. Sorry, but I won't attempt this one again.

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heatherlynnm

Cooking Level: Intermediate

Living In: Summerland, British Columbia, Canada

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Reviewed: Feb. 19, 2006

This is so easy to make, but super rich and "chocolicious". I omitted the brandy and added a tablespoon of Kahlua instead. The whipped cream garnish is a must-I had none and it was just too much-almost like eating fudge.

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Alison Zache

Cooking Level: Expert

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Reviewed: Jan. 20, 2006

WOW! I made this for my boyfriend and it was great! I added about two cups of melted marshmallows to the mix and it was great! It was easy to make and clean up! I will make this again for sure!

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Andrea Christgau

Cooking Level: Expert

Home Town: Cortland, New York, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Oct. 29, 2005

This is the easiest mousse I've ever made and it tastes just like the restaurants, not some pudding knock off. I use amaretto instead of brandy for personal preference and it's always a huge hit. I love to serve with rasberries.

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KITCHENBOSS

Cooking Level: Expert

Home Town: Cedar Park, Texas, USA

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Reviewed: Aug. 11, 2005

this was delicious and really easy! I found the longer it stayed in the fridge the better it was!! i left in in the fridge for four hours and it was perfectly thick!! i topped it with strawberrys blueberrys and blackberrys and icing sugar!! make sure you let it chill in the cups you will be serving it in it will be less messy and more presentable!! i also didnt add any brandy and it was still flavoufull enough!! enjoy its awsome!!

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Studleifson

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Blender Chocolate Mousse

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