The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 22, 2009
I had been making a different mousse recipe [http://video.about.com/homecooking/Chocolate-Mousse.htm] for a while and came across this one. Thought to try it out for a change. The yolks definitely give it more body - which was a nice surprise. I also didn't have a candy thermometer, and did like another poster - trying to eye when it got custardy, seemed to work, but I was really nervous that I'd mess it up. I also, put it in the freezer for 5 min, stirred, put it back for 5 min, and stirred again - that definitely made it simpler - especially in the wee hours of the morning.
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Cooking Level: Expert

Home Town: Providence, Rhode Island, USA
Living In: Passaic, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 16, 2009
Incredibly decadent. Be sure to a) cool completely before folding the cream in and b) be patient and wait the full 4 hours of chilling time! This is so rich that you could serve in many tiny portions. I divided the recipe into 4 and it was far too much for everyone!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 16, 2009
homemade chocolate mousse gone wild with deliciousness
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 15, 2009
Awesome recipe, you do need some general knowledge about cooking this way...definitely double boiler, don't microwave...get the egg mixture to the correct temperature and consisency...other than that, very easy to make. I also made it with nicer chocolate (Giardelli) which I think makes a big difference. I made a rasberry sauce (rasberry jelly heated on stove so it's more runny then add a small package of fresh rasberries and mash, very simple) to drizzle over the top and topped that with a few rasberries..so good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 15, 2009
Due to extenuating circumstances, my expectations for this were low - I only had 3 oz. of chocolate so I scaled it back to 2 servings (and it's hard to cook only one egg yolk without it overcooking!) and no mixer, so I whipped the cream by hand until my patience (and arm muscle) wore out - about 15 minutes - at which point it was sort of like a stiff soup. I mixed it all up anyway, and it was AMAZING. Despite all my efforts to ruin it the texture and flavor were perfect - exactly what I want (but never get) when I order mousse in a restaurant. Stick to the proportions and instructions exactly - this will be great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 12, 2009
This is a great basic recipe, but I didn't think it was five stars. I tried this with traditional baking chocolate found at the store, and I would definitely go for a gourmet (possibly milk) chocolate next time. I think that with the right chocolate, this would be fantastic.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 25, 2009
This is a good basic recipe--really watch your egg "custard" though. It might be my chocolate selection, but the last time I made it, it seemed to need something--vanilla, coffee, liquer?--not sure. So 4 stars.
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Cooking Level: Expert

Home Town: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 21, 2009
This is the recipe I use to make chocolate mousse cake filling. So quick and easy and it comes out perfect. I added coffee the last time and it really did enhance the flavor of the chocolate nicely. It tasted alot like chocolate ice cream. This is a definite keeper
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 14, 2009
Absolutely loved this recipe! Wouldn't change a thing. The only thing I noticed is that the egg mixture took longer than 1-2 minutes to thicken to 160 degrees. Also, anyone who hasn't made mousse before, the temperature has to be near perfect. Any hotter than 160 and you risk curdling the eggs.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 13, 2009
Absolutely delicious. Definitely need to use the candy thermometer though or wait until the egg mixture is thickened; it took much longer than "1-2 minutes" for me.Whipping the cream in a chilled bowl is really important too and not necessarily something a beginner would know. Super recipe--thanks! Can't wait to serve this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 28, 2009
I loved this recipe! Rich & creamy...a little piece of "HEAVEN". I only made 1 altercation to this recipe... instead of cooling it on ice... I put it into the freezer stirring in 5 min intervals until cool. It came out AMAZING!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 28, 2009
Not at all crazy about this recipe. Way too chocolately for my taste.
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Cooking Level: Intermediate

Living In: Harrison, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 26, 2009
I made this mousse to fill chocolate shells I had made. Everyone loved the filling. The shell was too rich but the mousse, (according to many palates) was just the right amount of chocolate and creaminess.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 22, 2009
I did this mousse but didnt like it...it was somehow hard and the texture wasnt like a mousse
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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.
Reviewed: Sep. 19, 2009
I made this for my father-in-law who is pre-diabetic, and substituted Splenda for the sugar and it was fantastic. I made 3 servings for him and he ate all of them :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 9, 2009
Best desert ever!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 2, 2009
I absolutely loved this recipe and so did my family. I used it as a filling for a chocolate cake (Dark Chocolate Cake I … also from this site) and it was WONDERFUL. Obviously there was some left over but I ate it all within a couple of days. I followed the instructions from another reviewer (Reviewed on Sep. 20, 2008 by Christine) which was very helpful and I also added dark chocolate pieces to the mousse which was delicious.
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Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 16, 2009
This was amazing. I made it exactly as written and it came out fluffy and rich. It tasted EXACTLY like a dessert called Bete Noire (Dark Beast) that I had as a child at a fancy French restaurant. Delicious! It sent me right back to my childhood. I'll absolutely make it again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 12, 2009
Everyone LOVES this, they all said it is just as good as the mouuse they've had in fancy restaurants. Easy to make too, I didn't have a thermometer or anything.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 9, 2009
Totally awesome! Not the easiest thing I ever made, timing will be better next time but SURE worth the effort. I too used coffee in place of water, next time, since it is really, really rich, I'm going to add some strawberries or bannana's or some filler fruit in it, don't know how that will be but I'm defidently going to keep making this, loved it.
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Cooking Level: Intermediate

Home Town: Menominee, Michigan, USA
Living In: Marinette, Wisconsin, USA

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