Reviewed: Jul. 19, 2009

Here's some suggestions from a Kitchen Witch who knows how foods work. The recommendation of Cream of Tartar in the eggwhites is right on. The thing with the melted chocolate is that is your get one tiny drop of water in melted chocolate, it will clump up (called freezing up) and there isn't a thing you can do about it. Well you can let the chocolate cool and chop it up for cookies, but it isn't even real good for that since it crumbles. If your chololate clumps up, throw it our and start over. Trust me, I have tried everything else.

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TACOMADRAGON

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Reviewed: Jun. 14, 2009

We liked the fact that this wasn't your typical sweet type of dessert. The chocolate flavor was the major taste and the cream makes it so amazingly light and fluffy. We enjoyed it!

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gayleskornerkitchen

Cooking Level: Intermediate

Home Town: South Williamsport, Pennsylvania, USA

Living In: Valrico, Florida, USA

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Reviewed: Feb. 23, 2009

I personally thought this mousse was a little bitter - next time I will add maybe 2 teaspoons more sugar. Family loved it though

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jsingleton

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Reviewed: Nov. 29, 2008

Delicious! everyone who tried it loved it. I did replace the alcohol with some very strong coffee. The mousse actually kept a shelf life of a few days in my fridge and even then i never noticed any separation. i also made a raspberry sauce with some fresh raspberries that made this just perfect.

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Caitlin

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jul. 29, 2008

I tried with semi sweet chocolate instead, and it was AWESOME!. The cream of tartar to keep it from separating is a must.

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Ralo

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Reviewed: Jul. 13, 2008

This was a lot of work but definitely worth it. I took the suggestions of others and added corn syrup to the chocolate and I didn't have any of the "graininess" problems; and I added cream of tartar to the egg whites to prevent separation. It all came together beautifully. It was not too sweet and so creamy. I added whipped cream on top with chocolate shavings and raspberries. You definitely need to take your time but again, worth it!

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Kathryn

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jun. 22, 2008

OMG, this is one amazing mousse recipe! My daughter made this and instead of using the kirschwasser, she opted for strong black coffee. Creamy, rich and absolutely delicious! Thank you!!!!!!!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Apr. 15, 2008

a to die for chocolate mousse! it wasn't too hard or too time consuming...definitely making it again when i'm in the mood for chocolate.

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CuisineGirl

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2008

Here's what you do-- add 1/4 teaspoon of cream of tartar to the egg whites after you've begun to froth them. This will keep everything from separating. I served this mousse hours later and it was incredibly smooth, rich, and delicious. I also made a ginger syrup by boiling some slices of ginger with a couple tablespoons of water and white sugar, then straining the ginger. I added this to half the batch to make some regular chocolate mousse and some ginger chocolate mousse (topped with candied ginger). Both came out great. Thank you!

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pantryprincess

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 15, 2008

Fantastic, and surprisingly easy to do (I'm a complete novice)!

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christy0606

Cooking Level: Beginning

Living In: Austin, Texas, USA

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Reviewed: Feb. 14, 2008

This was pretty good--I made it for Valentine's dessert. I used kahlua, and added the corn syrup as recommended by another reviewer. Unfortunately the corn syrup turned the chocolate into a playdoh-like substance. It never would have blended into the egg mixture, so I tried again, adding much less corn syrup this time. The chocolate still came out chunky, which is what the corn syrup was supposed to fix. It still tasted good, though, and it was nice that it wasn't really rich. I served it with whipped cream and hot fudge sauce.

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Marie

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2007

Incredible! Make sure everything, except the cream, is at room temp before starting or the chocolate will not cooperate. If you don't have the alcohol try some vanilla or strong black coffee. I've used dark, semi-sweet and milk chocolates and all were successful.

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TODDREDFORD

Cooking Level: Intermediate

Home Town: Harrison, Ohio, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 25, 2007

I can't really rate the recipe because I haven't made it yet, but I was reading some of the comments and I have some advice. Add a tablespoon or so of corn syrup to the melted chocolate to solve the clumping issue. The molecular structure of the glucose in the corn syrup helps to prevent crystallization. It is very often added to frostings, puddings and jelly for this reason.

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ralu320

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 10, 2007

Great recipe. Followed the recipe exactly, without the kirschwasser. Topped with homemade whipped cream.

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CHEZ1883

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Reviewed: Jul. 10, 2007

Yum yum! This has an amazing creamy-chocolate flavor. Mine was kind of liquidy, so I don't think I blending the heavy cream and/or the eggs long enough. The recipe says it takes 45 minutes to prepare, so I guess I should have blended accordingly. If anyone can post how long these things should be blended, that would be great.

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Teralyn Rose

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Reviewed: Apr. 10, 2007

This is a wonderful recipe. Advice for others --- the mousse is not made to sit. It's supposed to be prepared, then eaten.... Letting it sit in the ice box will allow the proteins and fats to break down and seperate. So... EAT EAT EAT!!

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SAVANNAHVJS

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jan. 7, 2007

This is a great recipe as long as you make it right. If the cream and eggs aren't whipped exactly how it specifies, weird things may happen.

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dk

Cooking Level: Intermediate

Home Town: Hockessin, Delaware, USA

Living In: Reno, Nevada, USA

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Reviewed: Jul. 20, 2006

While the taste was good, i left the mousse overnight and it seperated making it disgusting to eat with the egg whites pooling at the bottem. also it took both a lot of time and it had those chunks everyone is referring too.

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SMOK29

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Jul. 9, 2006

I took all the warnings about the chucnky chocolate to heart and I let the chocolate cool as much as it could without getting hard, but it was still grainy. I don't know if my picture will post, but you'll see the graniness in it. We added cool whip in the middle and it added a nice touch. It still tasted great!!

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PIKNIKPIKS

Living In: Bellevue, Washington, USA

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Reviewed: Apr. 17, 2006

This was delicious!!! Although time consuming, it was easy and good tasting. Everyone enjoyed it and unlike some previous reviewers, we thought that the tiny chuncks of chocolate in the mousse added a yummy touch. Thanks for this recipe!!!

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