Reviewed: Feb. 5, 2009

I love the taste of this recipe but I thought the gelatin gave it a weird texture- I wanted fluffy and soft not jello-like (maybe I didn't mix it well enough?- I didn't use a hand mixer) I'm going to try it with less gelatin.

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mleigers

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Reviewed: Jan. 4, 2009

I was a bit suspicious of uncooked cocoa in the recipe and ended up cooking the cocoa powder and sugar in a bit of milk. This also justified the amount of gelatine, which in my opinion would not have been required without the milk. Also the amount of cream was way too much and i ended up doubling the other ingredients to cut down on the overpowering taste of the cream. Overall good with modifications.

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mulan400

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Reviewed: Jul. 22, 2008

Yum! Really easy and good! Perfect for a chocolate craving. I topped mine with whipped cream and chocolate sprinkles and it was delicious!

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jennifer

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Reviewed: Apr. 28, 2008

For taste and ease of preparation I'd give it a 5, but for authenticity I'd give it a 3, so 4 stars it is. It tastes similar to a really thick hot cocoa with the texture of whipped cream. As someone who loves really rich, decadent desserts and who has eaten their fair share of mousse, this one is just so-so. It really isn't so much a mousse as a chocolate flavored whipped cream. It tasted good, though, and came together nicely, so I will probably use it again as a cake filling or a garnish.

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Carrie

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Feb. 24, 2008

Ohhh so good! This was my first homemade mousse attempt and it was so easy. The only thing I did different was to double the recipe. The flavor was excellent and the texture was fluffy and thick. We all loved this dessert!

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SLJ6

Cooking Level: Expert

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Reviewed: Nov. 3, 2007

My husband said this is the best choclate mousse he's ever had. It turned out perfectly prepared exactly as the recipe stated. I will definitely be making this again.

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MANDI-O

Cooking Level: Expert

Home Town: Rosebud, Texas, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 28, 2007

Creates an easy and perfect everytime mousse.

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HLJ25950

Cooking Level: Expert

Living In: Columbia, South Carolina, USA

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Reviewed: Nov. 3, 2006

This recipe is so easy and I've made it several times when unexpected company arrives. I have also "painted" cupcake papers with white chocolate and filled them w/the mousse. Topped with a dusting of cocoa powder and a fresh raspberry, it makes an elegant dessert.

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Katherine

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 28, 2006

Absolutely fantastic. Turned out great. A definite keeper!!!

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Holyhabanero

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Reviewed: Jul. 30, 2006

great taste, and very fluffy, but the gelatine went lumpy. the first time i tried this recipe the hot liquid gelatine started cooling very quickly, and mixing the mixture made it worse. i tried it again, but still came out lumpy. May try again. Thanks

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TUMMY1

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Reviewed: Jun. 15, 2006

This chocolate mousse is delicious! I make it on a regular basis and it always turns out great. It is the best after it has been refrigerated overnight.

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Meroca

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Reviewed: Jun. 7, 2006

Very good flavor for something so easy to make. I served this mousse in martini glasses with dark chocolate shaving on top.

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Nancy

Home Town: Manchester, New Hampshire, USA

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Reviewed: May 13, 2006

Great!!! not too rich at all!

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Freckles

Cooking Level: Intermediate

Living In: Steamboat Springs, Colorado, USA

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Reviewed: May 3, 2006

It turned out perfect the first time and runny the second time but I think it was from using a plastic bowl instead of a chilled glass bowl. Very rich too. I'll cut back on the amount of cocoa next time but I still loved it.

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CYNTHIAMONK

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Reviewed: Apr. 18, 2006

Very chocolaty! I use it to top a chocolate cheesecake ("frosting"). I make sure that the all of the gelatin is dissolved before I add it to the whipped cream.

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Apr. 16, 2006

Super easy to make and SUPER rich. In fact I had tripled this recipe because I was making it for 8 people and it turned out that even though everyone loved it, they wanted to take their leftovers home to eat later. It was THAT rich. Next time, I'll make much smaller portions and stick to the recipe's amounts.

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OHRUM9802

Cooking Level: Expert

Home Town: Wallingford, Pennsylvania, USA

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Reviewed: Mar. 3, 2006

Simple and delicious. I would only use about 1/3 or 1/2 of the gelatin mixture it calls for. Otherwise, it will be too stiff.

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SFRONZA

Cooking Level: Expert

Home Town: Silverton, Oregon, USA

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Reviewed: Feb. 20, 2006

At my restaurant we serve a special, romantic dinner for two every year for Valentines Day. This mousse is always the dessert. It's so rich and creamy, it feels like silk in your mouth I've lost track of the number of times I've been asked for the recipe. Use the gelatin, it stabilizes the whipped cream.

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