Reviewed: Apr. 20, 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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Lily_10

Cooking Level: Beginning

Home Town: Bolingbrook, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 18, 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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islandmama78

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Le Moule, Pointe-À-Pitre, Guadeloupe

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Reviewed: Apr. 13, 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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Elisabeth

Cooking Level: Intermediate

Home Town: Monticello, Wisconsin, USA

Living In: Hartford, Connecticut, USA

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Reviewed: Apr. 13, 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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Zeyita

Cooking Level: Intermediate

Home Town: Ladner, British Columbia, Canada

Living In: Abbotsford, British Columbia, Canada

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Reviewed: Apr. 12, 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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maphilli21

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Reviewed: Apr. 10, 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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MizzKat

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Mar. 27, 2009

OMG! Heavenly is the word. A few steps but not complicated. It came out wonderful.

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DebbieC

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Reviewed: Mar. 25, 2009

this is good but gosh way too much, you can not have more than 5 spoons!!

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LaMiaItalia

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

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Reviewed: Mar. 25, 2009

Yes it is true-delicious!!

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Nat

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Reviewed: Mar. 17, 2009

This was fabulous! Couldn't have been an easier recipe. I did use coffee instead of water and added a dash of vanilla before mixing. Wonderful! My first homemade mousse and it was a hit! Thanks!!

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lilmspunky

Cooking Level: Intermediate

Home Town: Dugway, Utah, USA

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Reviewed: Mar. 14, 2009

Really good!! But I had half package gelatin when I beat the whipping cream because it wasn't working without..

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Adlou

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Reviewed: Mar. 10, 2009

This mousse was excellent. Good consistency and not too sweet. I don't recommend putting it in a ziplock and trying to squeeze it out to be all fancy. Because it is thick it did not look appetizing squeezed out. Had to try though, next time will just spoon into nice glasses. Top with whipped cream and chocolate shavings, for sure.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 7, 2009

Just as the name suggests; heavenly. It was very rich and elegantly luscious. Both my mom and I loved it :).

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Twinkie Boy

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2009

AMAZING!!! I have had rave reviews when I serve this mousse. I have served it in a dish with whipped cream. I also used it to fill a cake. Wonderful!!!

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mmcinque11307

Cooking Level: Intermediate

Home Town: Port Jefferson Station, New York, USA

Living In: Liverpool, New York, USA

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Reviewed: Feb. 25, 2009

This is a great recipe. I made it for Valentines and my Boyfriend, who hates things that are too sweet, absolutely loved it!! I did use coffee instead of water and used Ghiradelli sweet ground chocolate and cocao instead of plain semi-sweet chocolate. It was perfect.

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cjackson

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Reviewed: Feb. 25, 2009

great!

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monsterpiecooker

Cooking Level: Professional

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Reviewed: Feb. 23, 2009

all i can say is WOW. I used half German and SemiSweet bars for the chocolate part. Mic'd the choc for 15-20sec intervals, worked fine! Came out a little too strong? for me, so I added some confectioners sugar to the cream to brighten it up a bit. Very rich, much better than the cheater way!! (coolwhip and choc pudding)

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sullysgirl

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Feb. 20, 2009

The mousse turned out perfectly, however I was a little dissappointed with the flavor. I will added a little extra sugar next time. Not quite enough sweetness for me.

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kiki

Cooking Level: Expert

Living In: Columbia, South Carolina, USA

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Reviewed: Feb. 19, 2009

Divine Mousse, but I wanted a REALLY rich thick dessert; this was quite light in texture. Next time I'll only whip a scant cup of cream to fold in to intensify the chocolatey-ness. I made dark chocolate bowls to scoop this into, drizzled raspberry sauce around and in the bowl, and sprinkled fresh raspberries. Beautiful, elegant, and decadent dessert.

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Betsy Ann

Cooking Level: Intermediate

Home Town: Seymour, Indiana, USA

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Reviewed: Feb. 19, 2009

Made this for Valentine's Day. I thought it was very easy to make and the results were wonderful. The only change I made was to substitute a 1/4 cup of Amaretto instead of water in the egg yolk mixture. Delicious! I served in martini glasses with fresh whipped cream and fresh raspberries. Definitely a keeper. Thanks for a great recipe!

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Kathleen M.

Cooking Level: Expert

Home Town: East Northport, New York, USA

Living In: Lynbrook, New York, USA

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Heavenly Chocolate Mousse

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