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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Jimbobwey

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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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huntergatherer

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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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Lauri

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Reviewed: Sep. 28, 2009

Not at all crazy about this recipe. Way too chocolately for my taste.

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mtroutt

Cooking Level: Intermediate

Living In: Harrison, Arkansas, USA

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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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ptown_mannequin

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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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marcela09

Cooking Level: Intermediate

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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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Wilko

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Reviewed: Sep. 9, 2009

Best desert ever!!!

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Queen Kel

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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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Chris

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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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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grgutierrez

Cooking Level: Expert

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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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Delish

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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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Harley Knight

Cooking Level: Intermediate

Home Town: Menominee, Michigan, USA

Living In: Marinette, Wisconsin, USA

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Reviewed: Aug. 8, 2009

freaking awesome!!!! really good if served in a thin chocolate cup.

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Ashley

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Reviewed: Jul. 29, 2009

Great recipe! This has consistantly turned out very good.

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Italian Chef

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Reviewed: Jul. 17, 2009

I bought a candy thermometer just for this per another reviews suggestion and very thankful i did. It turned out PERFECT, and I'm a complete novice. Take your time and do it right and this is an amazingly decadent dessert anyone would love.

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Braxton Howard

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Reviewed: Jun. 28, 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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madison

Cooking Level: Intermediate

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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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Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Jun. 6, 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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lisa46639

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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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tbtrippe

Cooking Level: Intermediate

Home Town: Centralia, Washington, USA

Living In: Seattle, Washington, USA

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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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