Reviewed: Feb. 13, 2008

I just made this to have with our Valentine's Day dinner, but I'm terribly afraid it won't last through the night! I probably have chocolate all over my face from licking every utensil. This dessert is incredible - I can't wait for my husband to try it! *Note to HaileyDaily: I know I can't be the only one to think this, but I just couldn't go without saying it. Please don't laugh at children for making "mistakes." There's no better way to discourage them from trying. Use this as an opportunity to learn with your daughter. Thanks, though, for allowing her to experiment. The world needs more foodies!

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Karen

Cooking Level: Expert

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Reviewed: Feb. 9, 2008

Forgive me, but my daughter thought she would try this recipe, and she wanted to do it alone, and i said fine since she is old enough. And turns out besides whipping cream she used WHIPPED cream. I LAUGHED AT HeR SO HEARD AND SAID it was so wrong. Anyway would whip cream work??

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HaileyDailyFoods

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2008

Awesome recipe !! For the adventurous type, add a 1/2 -1 shot of Kahlua poured over the top. Yummy !!

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thesignodeguy

Cooking Level: Intermediate

Home Town: Gladstone, Missouri, USA

Living In: Kilkenny, Minnesota, USA

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Reviewed: Feb. 7, 2008

Very good although it does need cool whip or whipped cream on top because by itself it is a little bit too bitter.

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JenW

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Reviewed: Feb. 4, 2008

This is a wonderful recipe. I deviated slightly in three ways. 1) While whipping the cream, I added a bit of unflavored gelatin. This merely gives the whipping cream better consistency and permits the dessert longer refrigerator life. When I write "bit," I mean perhaps half a little package. I never know; I just add it. If you've ever been to Europe, especially Eastern Europe, the bakeries often use the gelatin in their creams. 2) I added a "bit" of vanilla after combining the chocolate and egg mixtures. 3) Rather than stirring over ice, I put the chocolate mixture in the freezer for five minutes, took it out, stirred, returned it to the freezer for another five minutes, took it out, and combined with the whipping cream.

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sashelena

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2008

I made this mousse for my family and everyone loved it. It's relatively easy to make too! It's very rich, so it's a little hard to eat all of it at one time. The only change i made to this recipe was adding vanilla to the whipping cream before whipping it. In my opinion, it's best served by itself with a dollop of whipped cream on top.

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Alyssa

Cooking Level: Expert

Living In: Christiansburg, Virginia, USA

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Reviewed: Jan. 31, 2008

Big hit at Christmas. Made it with German chocolate, and made my own fresh raspberry sauce for the top. The combination of the two was great.

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Heather P.

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Reviewed: Jan. 24, 2008

I made the mousse and put it in a chocolate cookie pie crust and it was absolutely divine. The mousse was light and fluffy and very creamy and the pie crust added a delicious crunchiness. It firms up beautifully in the pie crust for a perfect pie. I highly recommend this recipe - it is one of the best I have yet to try! Five stars all the way!

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HeatherLovesBudgies

Cooking Level: Intermediate

Home Town: Scranton, Pennsylvania, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jan. 19, 2008

I used coffee instead of water and added vanilla to the whipped cream. I made it in the morning, let it sit all day in the fridge and it was a 4* that night. The remaining one got eaten the next night and it was a 5*. So definately let sit until the next day!

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Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Jan. 5, 2008

I have never made chocolate mousse before but my boyfriend is an avid chocolate mousse fan so I have been scouring the internet trying to find a good recipe that I couldn't mess up. And this is it!! I almost went with the too simple "just chocolate and whipped cream." But the extra work with this one is worth it! The texture is absolutely creamy and smooth. It looks like mousse from a five star restaurant (which is what I want!). I mixed the chocolate and butter with hot tap water and only needed two 10 second intervals in the microwave to melt to a smooth consistency. I don't own a candy thermometer so I was stressing about how to know the right temperature for the egg yolks. All I did was cook them on low, whisking them the whole time, until the egg mixture was a uniform yellow consistency. Like runny pudding. And it was perfect! I added the cream dollop by dollop into the chocolate mixture and it blended beautifully...no flaking or chunks! So smooth, so decadent, so worth it!

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crystallite

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Reviewed: Dec. 19, 2007

This was great! Just a warning, it is VERY rich. Luckily I love rich desserts and everyone else enjoyed it. I poured the mousse into martini glasses, covered it with a small layer of crushed Oreos, then topped it with whipped cream and red and green sprinkles for the holidays. They were so cute and delicious. Next time we'll use this recipe to fill those little chocolate shotglasses for New Years.

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pepper540

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Reviewed: Dec. 1, 2007

I used mint chocolate chips and it turned out very well! If you can, be sure to leave it overnight!

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2007

Very light and delicious. First time I made them I didn't whip the cream enough so the mousse had too much liquid in it. It was still tasty though. I made this again tonight and whipped the cream for a good 14 minutes. This time it turned out perfect. I'm serving this as a light dessert for a small gathering tomorrow evening. I think it'll be good topped with cool whip.

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KRISTYLEE3

Cooking Level: Expert

Home Town: Bethlehem, Pennsylvania, USA

Living In: Hellertown, Pennsylvania, USA

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Reviewed: Nov. 12, 2007

Really creamy and rich - small serves only!

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TastyMmm

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Reviewed: Oct. 23, 2007

I LOVE THIS RECIPE. I used it to fill a chocolate cake. The only change I made was that I used 1/2 cup strong, cold coffee instead of water. It really amps up the chocolate flavor without adding a coffee taste.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Oct. 7, 2007

This is a great recipe...exactly what I was looking for! A dense chocolatey mousse...great w/whipped cream!

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HeatherL

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

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Reviewed: Sep. 17, 2007

Wow that was great! Also I really liked the way it was written (160 degrees F, about 1-2 minutes) Thanks for the break down. I have been trying to make chocolate mousse for 5 years. I never do it right it always taste fake. Thank you so much, Lori username jarhess

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lori

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Reviewed: Aug. 29, 2007

I made this for my boyfriend, who is a total chocolate addict, and he loved it. In fact he ate one of the extra servings I had made for breakfast the morning after I served it. One tip, make sure to serve this in small portions, because if the portion is too big, the chocolate is a bit overwhelming.

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Kris

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

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Reviewed: Aug. 21, 2007

the husband loved it. was a bit heavy for me. would have made a great pie filling. excellent flavor.

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CACTUSJUICE67

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Evanston, Wyoming, USA

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Reviewed: Jun. 3, 2007

I used this recipe to make chocolate mousse cups for my wedding reception. It was a remarkable success! Everyone enjoyed them so much, not only did I not get a cup, but the whole batch was gone that fed 300 people! This mousse is by far the best I have ever done! 5 Stars!!!

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RavenNichole

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Heavenly Chocolate Mousse

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