Reviewed: Mar. 19, 2005

It was good, but would probably omit the brandy.

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bblack1970

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Reviewed: Mar. 15, 2005

I made it, and we didn't have a whole cup of milk, so I used half (vitamin D) milk and half whipping cream, and it came out fantastic, very thick and rich! Next time I'll use less of the sugar. Oh, and the brandy isn't necessary.

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SWEETMUSIC27

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Reviewed: Oct. 19, 2004

I scaled this down for two and followed the recipe as closely as I could. The flavor was pretty good, but it just didn't set very well. It was still liquidy even after 2 hours in the fridge. Did I miss something?

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IBNSHISHA

Cooking Level: Intermediate

Home Town: Oregon, Ohio, USA

Living In: Tsu, Mie, Japan

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Reviewed: Apr. 29, 2004

It is a very easy and tasty dessert however you must use milk with fat in it for it to set...also you can't 'bump up' the brandy because the extra alcohol won't allow it to set either. Learned both of these the hard way and wound up chocolate syrup.

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FMAXWELL

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Reviewed: Dec. 20, 2003

This recipe was good -- but I would say it is more like halfway between mousse and pudding. I used vanilla extract instead of brandy and half nonfat milk and half 'half and half.' I also cut the sugar in half. It wasnt grainy at all, but I did boil the milk after reading the reviews. Some little pieces of the chocolate didnt melt, but that was really yummy. I may make again!

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JNETPLANET

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Reviewed: Mar. 26, 2003

After reading the reviews, I cut back on the sugar, it was still waaaay to sweet. Plus, it didn't even have the consistency of mousse, it was watery. A waist of ingredients. How can someone publish such a rotton recipe??

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jandtsmom

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Reviewed: Jan. 17, 2003

Its true! This is a rich very decadent dessert! I love it. My family loves it. And its definitely fine restaurant quality mousse. For extra richness, you could even replace the milk with heavy cream. Don't worry about the raw eggs, they cook in the milk since its heated to 165 degrees! If its too sweet, simply cut the extra sugar and just go with the sugar in the choc chips!

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MAGGIE MCGUIRE

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Reviewed: Nov. 27, 2002

Although, I haven't tried this particular recipe I am familiar with a similar one. The one I use is 1 bag of chocolate, 1 egg, 1 teaspoon vanilla, and 1 cup boiling hot milk. EXCELLENT! By the way, the addition of hot milk to the egg, cooks it, thus making it safe.

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TAMI707

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Reviewed: Aug. 17, 2002

Janet, this was a really good recipe! after reading the reviews I was worried that it might be too sweet or grainy but it was excellent! We loved it. Thank you for sharing this recipe.

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VINCE317

Cooking Level: Intermediate

Home Town: Gloversville, New York, USA

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Reviewed: Mar. 23, 2002

This recipe is way to sweet and didn't turn out very well. I won't make it again. Sorry

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NIKKI47

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Reviewed: Feb. 20, 2002

Mousse came out much too sweet and grainy. Very disappointing and a waste of good chocolate.

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MOONLOVYR

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Reviewed: Jan. 8, 2002

I made this again (after my first disaster with it - very gritty) and this time I literally brought the milk to a boil ...it worked much better and the chocolte melted as it was supposed to. It was a pretty good mousse.

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JYPOLLOCK

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Reviewed: Sep. 4, 2001

Just a comment for the person who says the raw egg is a health hazard: chocolate mousse, among other desserts, has been made with raw eggs for a long time. And by the way, a raw egg that is cooked is no longer a raw egg.

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AMERICANCOOKIE

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Reviewed: Jul. 27, 2001

This recipe does not utilize proper food safety techniques. Raw egg should not be eaten unless it is cooked. Maybe an egg substitute would be acceptable such as egg beaters.

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PAM MCFARLAND, RD

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Reviewed: Apr. 1, 2001

made it both with the brandy and without for the kids. Both were good but.....milk needed to be almost burning hot to get the chocolate to melt correctly.

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MOSS143

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Reviewed: Mar. 28, 2001

I skipped the brandy on this one and let my 9-year-old daughter make the recipe. She loved doing it, and clean-up was so simple. My husband, a confirmed choc-a-holic, ate half the bowl in one sitting. Oh, and I should point out that because this is so thick and rich, a little goes a long, long way.

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