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Polly Welby's Excellent Chocolate Mousse
SUBMITTED BY:
Polly Welby
PHOTO BY:
lola027
"I use French chocolate with a 70% cocoa content. Serves four people, or one greedy one! Chill for a couple of hours, and use the firmed mousse to make chocolate truffles. Heavenly. "
RECIPE RATING:
Read Reviews
(36)
Review/Rate This Recipe
PREP TIME
5 Min
COOK TIME
10 Min
READY IN
45 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
8 ounces bittersweet chocolate
10 fluid ounces heavy cream
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DIRECTIONS
Chop chocolate and place in top of a double boiler, or in a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Allow to cool slightly.
Whip cream in large bowl with electric mixer until soft peaks barely form.
Fold chocolate into cream and spoon into serving dishes. Chill 30 minutes in refrigerator, until set.
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REVIEWS
Reviewed on Mar. 25, 2007 by
Josie's Mom
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Josie's Mom
Mar. 25, 2007
I think the trick is, you need to fold the whipped cream INTO the chocolate. (the recipe says to add the chocolate to the cream) And I added a teaspoon of sugar to the cream before whipping. Whipped till soft peaks formed and then melted the chocolate in the microwave at 45 second intervals. Put a big dallop of whipped cream into the chocolate and fold in (this should temper the chocolate instead of shocking it and making it chunky), add more spoonfuls of cream gently folding until it's all incorporated. Hopefully that will provide a better consistency for everyone that's having trouble getting it smooth.
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15 users found this review helpful
I think the trick is, you need to fold the whipped cream INTO the chocolate. (the recipe says...
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Reviewed on Feb. 23, 2007 by
Gourmet geek
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Gourmet geek
Feb. 23, 2007
I had this finished under 15 minutes! I altered only slightly using semisweet chocolate chips (melted in microwave), I added 1 teaspoon vanilla extract and 2 tablespoons confectioners' sugar to the cream. After adding the chocolate (still warm)to the cream, I re-whipped for approx. 2-3 min. I topped off with a thin layer of whipped cream, and threw on a marachino cherry cut in half (rinsed in cold water to prevent bleeding). I had a to hide these in the fridge while they set! Excellent, now I have to make more or be nagged all night - good thing it's quick and easy!
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9 users found this review helpful
I had this finished under 15 minutes! I altered only slightly using semisweet chocolate chips...
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Reviewed on Apr. 16, 2006 by CHEZ SHAY
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CHEZ SHAY
Apr. 16, 2006
This recipe was so good. I've tried more complicated recipes but none were near as good as this one. I wanted an eggless mousse recipe because I have small children that would be eating it. Couldn't believe the flavour from such an easy recipe. For those who live in Western Canada, I used Purdy's milk chocolate in this. I'm just trying to keep my spoon out of before my guests arrive for Easter dinner tonight! I put it in Martini glasses and topped it with a little whip cream i reserved. I also thought it would be nice next time to fold in chocolate shavings.
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6 users found this review helpful
This recipe was so good. I've tried more complicated recipes but none were near as good as...
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Reviewed on Jun. 19, 2005 by XANADOO
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XANADOO
Jun. 19, 2005
Thank you Polly Welby for this recipe. I got raving reviews from my family and it was easy to make! I used semisweet chocolate chips though which made it almost taste like custard or ice cream. Really good. I used the advice on microwaving choc. (30 sec, stir, 30 sec) and it worked nicely. My family also enjoyed the touch of cherry and choc. shavings. Thanks again. I would make this again for special occasions.
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6 users found this review helpful
Thank you Polly Welby for this recipe. I got raving reviews from my family and it was easy to...
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Reviewed on Dec. 9, 2004 by NOTHINGBORING
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NOTHINGBORING
Dec. 9, 2004
This was delicious, but it was difficult to get the right consistancy. If it is chilled to long it is very thick and not long enough it is too light. Still lovely.
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5 users found this review helpful
This was delicious, but it was difficult to get the right consistancy. If it is chilled to...
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Reviewed on May 3, 2005 by VIOLARULES
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VIOLARULES
May 3, 2005
This was SOOOOO good! Thanks aton! I don't really like using gelatin or raw eggs in my mousse, so this was a great alturnative. And it isn't too sweet! Thanks! Would highly recommend. P.S. microwave choc. chiops for about 30 sec. then ster, then put it in for another 30 sec and it should be melted!
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4 users found this review helpful
This was SOOOOO good! Thanks aton! I don't really like using gelatin or raw eggs in my...
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Reviewed on Jan. 9, 2008 by
Rachel C.
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Rachel C.
Jan. 9, 2008
This turned out badly for me. I used extra dark chocolate, and followed the recipe exactly except for folding the cream into the chocolate rather than the other way around. I don't know what went wrong after that. I guess 30-40 minutes was too long for it to chill because it had the consistency of truffle filling. It was also much too bitter... it DEFINITELY needed some sugar.
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3 users found this review helpful
This turned out badly for me. I used extra dark chocolate, and followed the recipe exactly...
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Reviewed on Feb. 14, 2007 by LisaJ
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LisaJ
Feb. 14, 2007
Tastes great! It doesn't look so great, though. Hopefully others can learn from my mistake. I cooled the chocolate as directed. In the meantime I chilled the bowl and whisk I was going to use to whip the cream. DON'T DO THAT. When I went to fold in the chocolate, it hardened too quickly because of the chilled bowl etc. It made little chocolate bits through, instead of a consistent chocolate flavored mousse. I'm sure the recipe would have turned out great had I not done that. I suspect my family will love this special Valentine's Day dessert anyway!
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3 users found this review helpful
Tastes great! It doesn't look so great, though. Hopefully others can learn from my mistake. ...
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Reviewed on Mar. 6, 2008 by
KDBANKS
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KDBANKS
Mar. 6, 2008
Easy to do, but not the best result ever. Definitely only refrigerate for about 30 minutes prior to serving - otherwise you end up with a block of dark chocolate.
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2 users found this review helpful
Easy to do, but not the best result ever. Definitely only refrigerate for about 30 minutes...
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Reviewed on Feb. 1, 2008 by
STWALSH
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STWALSH
Feb. 1, 2008
WOW I'm in heaven! So easy, so quick, so divine! Definitely add the whip cream to the chocolate 1 scoop at a time to prevent clumpies...heck, bring on the clumpies, it's all good! I have used whatever chocolate I can find - even plain chocolate chips...
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2 users found this review helpful
WOW I'm in heaven! So easy, so quick, so divine! Definitely add the whip cream to the...
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