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Heavenly Chocolate Mousse
SUBMITTED BY:
Christy Freeman
"'Heaven on a spoon' is how one friend describes this chocolaty dessert. My husband, Allen rates it best of all the special treats I've made. The filling can also be used for a pie."
RECIPE RATING:
Read Reviews
(63)
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PREP TIME
30 Min
READY IN
30 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS
8 (1 ounce) squares semisweet chocolate, coarsely chopped
1/2 cup water, divided
2 tablespoons butter (no substitutes)
3 egg yolks
2 tablespoons sugar
1 1/4 cups whipping cream, whipped
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DIRECTIONS
In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight.
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REVIEWS
Reviewed on Jan. 5, 2008 by crystallite
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crystallite
Jan. 5, 2008
I have never made chocolate mousse before but my boyfriend is an avid chocolate mousse fan so I have been scouring the internet trying to find a good recipe that I couldn't mess up. And this is it!! I almost went with the too simple "just chocolate and whipped cream." But the extra work with this one is worth it! The texture is absolutely creamy and smooth. It looks like mousse from a five star restaurant (which is what I want!). I mixed the chocolate and butter with hot tap water and only needed two 10 second intervals in the microwave to melt to a smooth consistency. I don't own a candy thermometer so I was stressing about how to know the right temperature for the egg yolks. All I did was cook them on low, whisking them the whole time, until the egg mixture was a uniform yellow consistency. Like runny pudding. And it was perfect! I added the cream dollop by dollop into the chocolate mixture and it blended beautifully...no flaking or chunks! So smooth, so decadent, so worth it!
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8 users found this review helpful
I have never made chocolate mousse before but my boyfriend is an avid chocolate mousse fan so...
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Reviewed on Feb. 4, 2008 by sashelena
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sashelena
Feb. 4, 2008
This is a wonderful recipe. I deviated slightly in three ways. 1) While whipping the cream, I added a bit of unflavored gelatin. This merely gives the whipping cream better consistency and permits the dessert longer refrigerator life. When I write "bit," I mean perhaps half a little package. I never know; I just add it. If you've ever been to Europe, especially Eastern Europe, the bakeries often use the gelatin in their creams. 2) I added a "bit" of vanilla after combining the chocolate and egg mixtures. 3) Rather than stirring over ice, I put the chocolate mixture in the freezer for five minutes, took it out, stirred, returned it to the freezer for another five minutes, took it out, and combined with the whipping cream.
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6 users found this review helpful
This is a wonderful recipe. I deviated slightly in three ways. 1) While whipping the cream,...
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Reviewed on Oct. 23, 2007 by
campagnes
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campagnes
Oct. 23, 2007
I LOVE THIS RECIPE. I used it to fill a chocolate cake. The only change I made was that I used 1/2 cup strong, cold coffee instead of water. It really amps up the chocolate flavor without adding a coffee taste.
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6 users found this review helpful
I LOVE THIS RECIPE. I used it to fill a chocolate cake. The only change I made was that I used...
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Reviewed on Apr. 6, 2008 by
JenniLynne
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JenniLynne
Apr. 6, 2008
I made this as a dessert to follow my 1 year anniversary dinner. It is amazing! It is also very rich. I've got a sweet tooth, so I didn't mind. My husband, on the other hand isn't normally a dessert person. He'd take a bite and say how rich and filling it was, but he never put his spoon down! He scraped the insides of the glass with it, in fact. I take that as a compliment coming from him. For someone else who asked, I did make it with milk chocolate. I used plain old Hershey's bars actually. It turned out really good and you could really tell it was Hershey's. I followed the rest of the recipe exactly. I spooned it into martini glasses, piped whipped cream on top using the star tip, and I used a little more melted chocolate to make little xoxo's to stick down in the cream. It was beautiful and elegant.
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5 users found this review helpful
I made this as a dessert to follow my 1 year anniversary dinner. It is amazing! It is also...
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Reviewed on Feb. 17, 2008 by
Sara
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Sara
Feb. 17, 2008
Definitely a keeper. I made mine with strong coffee instead of water, and I added a tad of vanilla to the whipping cream as well. Top it off with homemade whipped cream and some raspberries, and you'll feel like you've died and gone to heaven.
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3 users found this review helpful
Definitely a keeper. I made mine with strong coffee instead of water, and I added a tad of...
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Reviewed on Apr. 23, 2008 by
Ty
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Ty
Apr. 23, 2008
A wonderful recipe! The measurements seem to use an odd amount of ingredients, so I modified the proportions. I used 1 bag of semisweet chocolate morsels, 3 T of butter, 4 T of sugar, 2/3 cups water, yolks from 5 medium eggs and 1 pint of whipping cream. Whatever chocolate you use comes out very strongly in the finished product, so a good quality chocolate is key. I am already fantasizing how next time I will try white chocolate, or perhaps milk chocolate. Thanks for a great fattening recipe!
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2 users found this review helpful
A wonderful recipe! The measurements seem to use an odd amount of ingredients, so I modified...
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Reviewed on Apr. 14, 2008 by
cindy baker
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cindy baker
Apr. 14, 2008
I made this and froze it in Zip locks ahead of time for a wedding shower. It was amazing! I defrosted in the fridge and simple snipped the corner of the bag and squeezed into crepes and covered with fresh strawberries and whip cream! What a hit!
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2 users found this review helpful
I made this and froze it in Zip locks ahead of time for a wedding shower. It was amazing! I...
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Reviewed on Feb. 2, 2008 by
Alyssa
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Alyssa
Feb. 2, 2008
I made this mousse for my family and everyone loved it. It's relatively easy to make too! It's very rich, so it's a little hard to eat all of it at one time. The only change i made to this recipe was adding vanilla to the whipping cream before whipping it. In my opinion, it's best served by itself with a dollop of whipped cream on top.
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2 users found this review helpful
I made this mousse for my family and everyone loved it. It's relatively easy to make too! It's...
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Reviewed on Jan. 19, 2008 by
Lece
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Lece
Jan. 19, 2008
I used coffee instead of water and added vanilla to the whipped cream. I made it in the morning, let it sit all day in the fridge and it was a 4* that night. The remaining one got eaten the next night and it was a 5*. So definately let sit until the next day!
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2 users found this review helpful
I used coffee instead of water and added vanilla to the whipped cream. I made it in the...
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Reviewed on Dec. 4, 2007 by allrecipesrocks
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allrecipesrocks
Dec. 4, 2007
I used mint chocolate chips and it turned out very well! If you can, be sure to leave it overnight!
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2 users found this review helpful
I used mint chocolate chips and it turned out very well! If you can, be sure to leave it...
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