Reviewed: Oct. 11, 2009

I made this mousse cake yesterday and it turned out fantastic. Baking in a bath is a good idea and keeps it moist...we used an 8" springform pan. Did not use chocolate curls but next time I will fancy it up a little. Thanks for a great recipe!

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Lovin' Life Foodie

Cooking Level: Expert

Home Town: Pasadena, Maryland, USA

Living In: Tampa, Florida, USA

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Reviewed: Apr. 8, 2009

Wow, this is good. I made it "fancier" for a special occasion with a chocolate graham cracker crust, chocolate ganache on top (EASY recipe on this site!), and raspberry sauce. I also had no springform pan so I baked it in a deep dish pie pan. It's not as much "mousse" as I expected... much richer than mousse, sort of halfway to a cheesecake. Sooo good though. If you try it with the crust/ganache/raspberries like I did, it would be good with white chocolate.

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vikingkirken

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Reviewed: Sep. 1, 2008

This recipe was fairly easy to make-just be sure to follow the instructions carefully. I put tin foil about 1/2 way up the outside of my pan to keep any water from seaping in. My family and friends all gave this cake rave reviews and I have had repeat requests to make this for parties!

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Kelian

Cooking Level: Expert

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Reviewed: Jan. 5, 2008

this worked out for me great! it did take a while to get it all prepared but it was the best cake i've ever had and i would make it again all the time if i could gain that much weight. it's very rich and tastes good hot but if you try it eat it cold and it is like heaven.

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Loretta

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Reviewed: Dec. 1, 2007

I tried this recipe for my mother in law for her birthday and it did not work at all. When I added the chocolate to the water,corn syrup, sugar and cornstarch it curdled. When I have made mousse before I thought that you had to pre-melt the chocolate and add the other things to the chocolate not the other way around. I gave it two stars tho because it did have a yummy taste to it. Maybe I will try and fiddle with the recipe procedure to see if I can get it to work.

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