This was really good! I made this for my husband and he loved it! I did make some changes: I used dark chocolate,and coffee instead of water in the chocolate,and I put a little bit of vanilla in the whipped cream. I left it in the fridge for 8 hours and it came out perfect. I topped it with whipped cream and shaved dark chocolate! Perfect dessert!

i used lindor 65% cocoa bars, and the cocoa really shone through, despite all the richness of the cream. the coulis is great, but it is just as good with whole raspberries and some whipped cream, which add moistness. next time i am going to make a chocolate ganache, and coat it with it, to add that extra level of sophistication.

I did not care for this recipe. It said it served 6 when it really served 5. It looked like hot chocolate that was way to thick. I followed the recipe EXACTLY and it did not work. And it was a huge mess! As a native French woman this is absolutely nothing like I was expecting.

Very good, but tasted like the wooden spoon I mixed the chocolate with. Huge hit with David&Kathryn. Made again Robyn and family without the wooden spoon this time.

oh my gosh!!!! I could not believe that this ecipe tasted so good. It was wonderful. Very light and flavorful.

So easy and everyone asked for the recipe. Thanks for sharing! It was delicious and not too heavy or too light.

This turned out sooooo well! I used it as a filling for marble cake and it was delicious!

Unbelievable! I made this for dessert for my husband yesterday, Father's Day. He said it was better than the chocolate mousse he had in a french restaurant in NYC. It was easy peasy and really good after about 4 hours in fridge.

The flavor was okay, but the texture was lacking.

This was really good...and easy to make

It was fantastic! I got RAVE reviews! Thank you for the recipe!

This recipe was awesome! I made this last week for a chocolate party with some friends and everybody loved it. All in all, it really wasn't that hard to make. Unfortunately, I kept cooking the egg before it ever got to 160 degrees. I didn't realize you have to stir the egg almost constantly. But, true to the saying, I got it right on the third try. Despite the mistakes I made, it still turned out really well, so thank you!

I don't think the leftovers will be a problem! Today is my boyfriend's 26th birthday. I have had so much fun getting his cake together. I used two recipes Heavenly Chocolate Mousse, and Heavenly White Cake. He's mixed race and all his friends call him Panda bear. So, I made a black and white cake. I used the mousse as the filling. My only change was instead of water I used McDonalds hazelnut chilled coffee... and in the cake I used extra almond extract. I've never made a cake from stratch before, and I am so pleased. Also, yesterday as kind of a date I added food colouring to pieces of marzipan... and made little pandas. I told him whoever's were better in the end could go on his cake. It's beautiful thank you! I'm sure his friend's will love it!

FABULOUS!!!!! I made this mousse as part of a filling for a cake. I did do some things a little different. When melting the chocolate instead of using all water I used 1/8 Kahlua and 1/8 water which I placed in a ceramic bowl with the butter.I put the bowl into the microwave for about 1.5-2 min. I then place the chocolate in the hot liquid mixture and let it sit for about 2 min. This made it easy to melt the chocolate with out placing it back into the microwave. I don't have a candy thermometer, so I whisk egg yolks, sugar and remaining water in the sauce pan and then placed it over a med-low heat whisking it continuously until I reached the uniform yellow consistency" like another reviewer had mentioned. Good LUCK!!!!

This recipe is so simple yet so wonderful! I've used pure dark chocolate and it came out yummy (because we prefer our chocolate that bit bitter). But I have also made it with regular plain chocolate and it's delish aswell. I use ice cold water instead of ice to cool the egg yolk/chocolate mixture. I've made it with cream that I've bought already whipped and with cream that I've whipped myself and I must say it's better if you whip the cream yourself as the mousse takes a slightly more consistent texture. Oh, go easy on the sugar -I use a bit less than 25g and find that's enough. Enjoy!

WAAAY too bitter. Tried adding sugar, but even after adding tons to the whipped cream and mousse, it was still bitter. Will NOT make again.

This tasted more like whipped cream than chocolate mousse. I think it needs to have whipped egg whites added to it and that would help with the texture a lot.

This was so good, and so easy to make. I melted the chocolate in the microwave, so it only took me about 20 minutes to make. My boyfriend and my mom both loved it. Perfect!

DEC A DENT. For all those of you who DON'T have a candy thermometer, cook the eggs until they a "uniform yellow consistency" like another reviewer said, but note that they will also be quite frothy from all the whisking. Other than that, I feel like it would be hard to go wrong with this recipe.

This was great! I made it the night before and added 1/4 tsp vanilla to the melted chocolate. When I whipped the heavy cream I added Whip It stabilizer for whipped cream, (I got it at WholeFoods). My dinner party loved it!