The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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Cooking Level: Intermediate

Home Town: Dugway, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
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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Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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Cooking Level: Intermediate

Home Town: Port Jefferson Station, New York, USA
Living In: Liverpool, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 25, 2009
great!
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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Cooking Level: Intermediate

Living In: Long Island, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
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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Cooking Level: Expert

Living In: Columbia, South Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
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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Cooking Level: Intermediate

Home Town: Seymour, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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Cooking Level: Expert

Home Town: East Northport, New York, USA
Living In: Lynbrook, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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Reviewed: Feb. 17, 2009
Very good. I used the chocolate I had on hand which was half bakers semisweet and half bakers german chocolate. This mousse was very good and very chocolatey. I layered with cool whip to tone it down a bit. Next time I will use all german chocolate so it won't be so strong. Also, crushed thin mints in the bottom of the serving dish is a nice addition.
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Cooking Level: Intermediate

Home Town: Waldorf, Maryland, USA
Living In: Lynchburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 15, 2009
This is pretty rich tasting. It might be good to use smaller portions.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 14, 2009
Wonderful end to a great Valentine's Day dinner at home. This is extremely rich, so you don't need a huge serving. I don't have a candy thermometer, but watched very carefully while stirring the egg yolks so as not to have scrambled eggs. Homemade whipped cream is an essential 'topper' as it really helped to cut down on the richness of the mousse. Thank you so much for posting this recipe!
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Cooking Level: Intermediate

Living In: Owego, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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Reviewed: Feb. 14, 2009
Very easy, very light, very delicious! Followed recipe exactly, except used semi-sweet chocolate chips. I put in individual wine glasses, garnished with whipped cream and a chocolate covered strawberry. They were a huge family hit for Valentine's Day dessert! Thank you for a wonderful recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 10, 2009
This was my first time making mousse and I was pleasantly surprised by the ease of this recipe. I did expect the chocolate mixture to fluff up on it's own but maybe it is not supposed to. Once you combine the whipped cream and chocolate mixtures, the flavor and consistency is really great. I did put the chocolate layer in the freezer for about five minutes, stirred and returned to the freezer for another five as suggested by another reviewer instead of putting it on ice. I also found that whipping the finished product with a hand mixer after chilling made it fluffier for serving. In fact, I used a hand mixer for the whole recipe rather than using a whisk. I topped this with sweetened homemade whipped cream before serving. Thanks for sharing!! I will be making this one again.
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Cooking Level: Expert

Living In: Roanoke, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 10, 2009
I made this for 8 people and everyone loved it! Served with raspberries and raspberry sauce - I will definitely make this over and over!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 10, 2009
Sets up nicely! I wanted it to be thick enough to pipe into chocolate dessert shells and it is great for that. Thanks to the tips I read, it turned out well exactly as written.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 6, 2009
Delightful mousse! Used a combination of bittersweet and midnight dark chocolate. And used it to make a parfait with all of the extra whipped cream I made, which I topped with mini-bittersweet chocolate chips! Thanks for the wonderful recipe. (And keep an eye on your thermometer when cooking the eggs!).
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vw
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Cooking Level: Expert

Home Town: Farmington, New Hampshire, USA
Living In: North Pole, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 26, 2009
The taste of this mousse was fabulous! The texture, however, was not quite as creamy as I'd hoped. Once it set in the fridge for over 4 hours, it became kind of spongy (airy). This was remedied, however, by giving it a good stir. So the only change I would make next time is I would not serve into the individual dishes until I am about to serve to guests. That way I can stir it all up to restore creaminess, then serve in individual dishes.
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