The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 29, 2009
Heavenly is right! Very heavy chocolate flavor. I did use coffee instead of the water when melting the chocolate and added a tsp vanilla and some unflavored gelatin to the whipped topping part, as suggested by others. As if this wasn't decadent enough, I added in skor's pieces and then served this layered over kahlua soaked fudge brownies, topped with whipped cream and sprinkles of heath bits on top of it all. Added this mousse to my personal death by chocolate collection! Lukewarm bath water is about 105 deg. 160 deg (in my make do way) is when you skick your finger in it and you aren't burnt but you want to pull it out right away. It worked out just fine and took about 5 or 7 minutes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: Jun. 12, 2009
OMG This is heaven on a spoon! It is better the next day as others suggested - but who can wait that long? I ate one the day they were made AND one the next day. . . I did over beat the whip cream but it didn't affect the flavor. Thanks for sharing!
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Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA
Living In: Noblesville, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 8, 2009
This was the best mousse I have ever had. I used chocolate chips for the chocolate and it turned out wonderful. Other than that I followed the recipe to a tee!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 5, 2009
Oh my goodness this is so delicious! I can't wait to make this again! It is extremely rich, so cutting down on the chocolate is a definite possibility. Simply Wonderful!
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Cooking Level: Intermediate

Home Town: Centralia, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 27, 2009
I love this mousse! I've made it quite a few times already, but I just got around to reviewing it. I keep the ingredients as is, everything is perfect as written. Here are a few tips I found out along the way though: When you put the egg yolks in the saucepan, you will want to watch it very carefully! They really only need a low heat and you are better off to whisk them continuously until they are a fluffy froth. If you don't watch it then they will turn into scrambled eggs rather quickly. I also bypass the whole saucepan and ice step by putting the saucepan in the freezer for 5 minutes, giving it a stir, another 5 minutes in the freezer, and one last stir. I use 2 small containers (yogurt cup sized) of heavy cream. I save 1/4 of the cream to layer it with the mousse. This tastes sensational! It looks beautiful and elegant in glasses with the layered look as well. My husband and kids get all excited when they find out that we are having this for dessert! Of course the chef (me) gets the extra portion of mousse. :) Thanks so much for this recipe, it is one of my favorites! I highly recommend it as it is quick, easy, delicious, and fit for company!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 13, 2009
Made it exactly as the recipe said and WOW! Very rich and decadent. Wasn't sure that I did the egg yolks right but in the end it was delicious. Added a dollop of whip cream to tame the rich flavor but definitely serves more than 6 as it is so decadent.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 12, 2009
I was looking for a low-sugar dessert to make for my father-in-law since he is borderline diabetic and can't have the sinful stuff I make for everyone else. I followed the recipe but substituted the sugar with Splenda and it turned out just as delicious! Also used Ghirardelli semisweet chocolate and microwaved on high for 1 minute (along with the water). It's now is favorite dessert! Thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 11, 2009
Delicious! Easy and fun to make. What a pleasure. Thanks for the recipe, it's a keeper for sure.
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Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA
Living In: Milford, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: May 11, 2009
All I can say is WOW! I am not a fan of semi sweet so I used Lindts milk chocolate bar. Other than that I followed the recipe exactly. It did take me about 10-15 minutes for the mixture to reach 160. Came out delicious. Served with sweetened whipped cream from this site. And topped with a chocolate covered strawberry! It is so rich and delicious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: May 11, 2009
Quick and easy mousse. Very tasty. A bit rich (as if that's a downside with chocolate mousse), it's also slightly thicker than I was looking for. Two suggestions I'd make: 1) Whip a little more cream than the suggested measure. 2) Save a little bit of crumbled chocolate. Fold some into the mousse after the cream to provide a little texture, then sprinkle a little on whatever whipped cream you top it with for taste and presentation.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: May 8, 2009
Bold, unapologetic, chocolaty decadence! This isn’t your mom’s weak, runny, diet, packaged mousse. This is real calories mixed with more calories and topped with just a few more calories, for good measure. Sweet, delicious calories… Mmm. I followed the recipe instructions exactly, and subbed semisweet for a 70% cocoa dark Belgium chocolate. I had a bit of an issue with cooking the egg yolks for 1-2 minutes. It took me more like 10 minutes, but I was doing it over a double boiler, so that is likely why! It’s sooooo rich, you’re going to want to layer it with something. Like whipped cream! Or brownies. Or, you know, more calories.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 1, 2009
amazing !!!!! Better than a Resteraunt, just follow directions exactly and itshould turn out great ! Mine was smooth and fluffy,not to sweet, and very rich, could only eat about 4 bites, perfect for a dieter because you won't eat too much in one sitting
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 22, 2009
This is one AMAZING dessert! I used two 4 oz Bakers German Chocolate bars and the result was an extremely rich chocolately mousse. I swear it tastes just like the chocolate mousse at Mortens Steakhouse. I did follow a few others' suggestions and added a teaspoon of vanilla to the whipped cream and chocolate mixture. I will definitely be making this again!
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Cooking Level: Beginning

Home Town: Bolingbrook, Illinois, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 20, 2009
heavenly is right!!!! i didn't have enough semi sweet chocolate. i used dark chocolate and white. delicious!!! the only thing that took a while was whipping the cream. other then that it was easy.
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Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA
Living In: Le Moule, Pointe-À-Pitre, Guadeloupe

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 15, 2009
heavenly!! Wouldn't change a thing. I made it for a party of 14 for easter dessert and it was a total hit!
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Cooking Level: Intermediate

Home Town: Ladner, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 14, 2009
love this recipe, it's super easy and you don't need a candy thermometer, just keep an eye on the egg white and make sure it doesn't burn. i like to put the mousse into individual graham cracker or chocolate crust tartlets
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 14, 2009
At first I wasn't sure it was all going to firm up, because before I put in the fridge, it looked like chocolate soup. But after 7 hours, it was very firm, but fluffy. Topped with additional whipped cream. And I used Ghiaredelli milk chocolate squares.
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Cooking Level: Expert

Home Town: Pensacola, Florida, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 14, 2009
Oh my gosh, what a find here! I didn't change the recipe one bit, and it comes out wonderfully. Everyone raved about this one, and I'll definately make it again. For serving, either pipe it into tuiles, or I'm going to try forming the mousse into balls, freezing them, and then dipping them into chocolate. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Monticello, Wisconsin, USA
Living In: Hartford, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 31, 2009
Yes it is true-delicious!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
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Reviewed: Mar. 31, 2009
this is good but gosh way too much, you can not have more than 5 spoons!!
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Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

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