The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Jul. 6, 2009
Simple and absolutely delicious!!!! I followed Josie's Mom's tip of folding the whipped cream into the chocolate and it worked a treat! It was a little dense (I may have over whipped the cream) but still fantastic. If you have these two ingredients it's perfect for a sudden craving as it's so quick to make! Thank you!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: May 21, 2009
MMMMMM, very good and simple. simplified more by whipping cream in blender on puree.....same results. Took others advice and blended chocolate into whipped cream.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Photo by Chef4Six
Reviewed: Apr. 20, 2009
Delicious! I was drawn to this mousse recipe - as it does not contain raw eggs! I read the reviews and made the following adjustments to the recipe - I whipped up a 12 oz. container of whipping cream (reserve 2 tbsp). While it was whipping I melted the chocolate with the 2 tbsp. of reserved whip in intervals of 20 seconds. When melted, I took the advise of others and folded in about i cup of whipped cream into the chocolate mixture - to lighten it up. (They do this same process with mouse with raw eggs - by folding in some whipped egg whites into the chocolate mixture before folding all the chocolate in). Then I folded the chocolate mixture into the whipped cream - ensuring air is maintained in the mixture and did not mix it. I also rewhipped the whole chocolate mixture for another 1 1/2 minutes. I used this mouss in two ways - I served some for dinner with whipped cream and chocolate syrup! It was delicious! I have also made this recipe as a filling in between two layers of a "Giant Chocolate Chip Cookie" Birthday Cake(from this website) and froze it - it was fantastic both ways! UPDATE - I made this again and served it half frozen in "Chocolate Dessert Cups"
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Photo by Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA
Living In: Staten Island, New York, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.21 star rating.
Reviewed: Mar. 9, 2009
Apparently having whipped cream that is even slightly chilled is a bad idea for this. The texture is certainly lacking, specifically the lumps. I was planning to use this as a filling for a cake, and I believe it'll still work, but beware! Don't let your whipped cream be cold at ALL before folding it into the chocolate. :/
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The reviewer gave this recipe 2 stars. This recipe averages a 4.21 star rating.
Reviewed: Feb. 27, 2009
This did not work out for me. I wish it did because the flavor was great but the consistency was not good.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Feb. 2, 2009
I chose this recipe b/c I'm pregnant and needed a no-egg mousse. The other reviews helped a lot! I also folded the whipped cream into the chocolate. There were a few lumps at the end, but it still tasted wonderful!! I put a garnish of whipping cream on top with thinly sliced limes and lemons that I sugared.
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Cooking Level: Intermediate

Home Town: Dalton, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Jan. 13, 2009
perfect, fast and super easy!! delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Jan. 8, 2009
This is an excellent chocolate mousse to make for kids (no raw eggs). I have altered the recipe a bit--I make chocolate ganache and fold it into the whipped cream. This prevents the forming of chocolate chips in the mousse because the ganache will not harden like the melted chocolate.
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Cooking Level: Expert

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Nov. 16, 2008
People always love this. As others have mentioned, add the cream to the chocolate to keep the chocolate from hardening. I used semisweet chips too. If you want something really gourmet looking, add some raspberry sauce and a dollop of whipped cream with a mint leaf.
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Cooking Level: Expert

Home Town: Sandy, Utah, USA
Living In: Boise, Idaho, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Oct. 6, 2008
After reading most of the reviews, I changed the qtys a little bit. I reduced the amount of chocolate. By doing this, the mixture didnt become rock hard even after 2-3 days in the fridge! I served it with fresh strawberries and everyone enjoyed it!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.21 star rating.
Reviewed: Jul. 29, 2008
It did not eork and it has been in the ref for 12 hours! I followed the recipe ezactley!!!!!!!!!1
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Jun. 22, 2008
Yum!
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Cooking Level: Intermediate

Living In: Concord, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.21 star rating.
Reviewed: 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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Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.21 star rating.
Reviewed: Feb. 28, 2008
Tastes great (of course--how can you really go wrong with chocolate and fat?) but the visual appeal is somewhat lacking. It looks like a really fast, shortcut recipe, which, ultimately, it is. Not something I would necessarily want to serve guests, but it is a perfectly speedy satisfy-my-guilty-choco-cravings-alone dessert.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: 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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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.21 star rating.
Reviewed: 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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Photo by Rachel C.

Cooking Level: Beginning

Living In: Lexington, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Jan. 2, 2008
This was so easy! I've never made mousse before and it came out perfect. Per some of the other reviews, I added 1.5 tb of sugar (I scaled the recipe back to 2 servings, so if you made it in it's original form, you would use 3 tb). I also made sure to add the chocolate slowly. Once the cream was whipped, I added one dollop of chocolate and mixed for 15-30 seconds until blended. I repeated this 3-4 times until the chocolate was gone.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
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Reviewed: Dec. 11, 2007
I made this mousse for a party I recently had and everyone loved it. I made some extra whipped topping and used an 8oz Hershey's Symphony plain chocolate bar. Melted it in microwave as the other users suggested and you absolutely have to fold the cream into the chocolate to get it smooth. I mixed just a bit of sugar and cinnamon into leftover cream that I had and put a glob on top of mousse. Chilled for 15 minutes, then drizzled with a tad bit of hot fudge right before serving. Absolutely wonderful!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.21 star rating.
Reviewed: Sep. 26, 2007
As far as I know this is the most delicious mousse in the history of the world, but I thought I'd point out that if you are the "one greedy person" who has all four servings you will be ingesting 186 grams of fat, including 115 grams of saturated fat. That is all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Sep. 13, 2007
Extremely easy to make and delightfully delicious. Added the cream to the chocolate instead of vice versa to help with consistency issues. One note: It is better to eat this fresh than letting it sit in the fridge. It will start to harden very quickly and become more like ice cream.
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