Reviewed: Oct. 10, 2009

This just didn't turn out for me. I doubled the quantity to make 8 servings, followed the recipe to a T, and ended up with a bitter product with the consistency of spackle. Even my 8 yr. old who loves mousse delcared it "not good." I used expensive Ghiradelli chocolate. Sorry!

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NIGELLA1

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Reviewed: Jul. 26, 2009

As written, this recipe is only 3 stars for me. With bittersweet chocolate it turned out too rich and a little on the bitter side. To get the mousse as fluffy as possible, fold the whipped cream into the chocolate a little at a time, not the other way around. Even then though the mousse wasn't as light as traditional ones are. If you make this it's best to eat it right away! If you chill it for more then 15 minutes you'll end up with a block of crumbly chocolate, which isn't all that nice. For a good eggless mousse use semisweet chocolate and a bit of vanilla. But really, I prefer the real thing.

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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Reviewed: Jul. 21, 2009

Excellent is an understatement. Soooo easy and delicious! I used 8 ounces Baker's brand semisweet chocolate and it was just perfect! Deep chocolate flavor and not too sweet. I put the mousse in single size pre-made graham cracker crusts, chilled and topped with whipped cream and a drizzle of chocolate sauce. This was a huge hit with the kids and the hubby. This is so easy, I'll be making it quite often!

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Ginny in Mass

Home Town: North Adams, Massachusetts, USA

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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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SnackyCakes

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: May 18, 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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msdaisysunshine

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Reviewed: Mar. 7, 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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Jastya

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Reviewed: Feb. 26, 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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SAMOYED

Cooking Level: Expert

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Reviewed: Jan. 31, 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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hungrigrl

Cooking Level: Intermediate

Home Town: Dalton, Pennsylvania, USA

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Reviewed: Jan. 13, 2009

perfect, fast and super easy!! delicious!

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EricaD521

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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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christinealling

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Denver, Colorado, USA

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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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ZachZ

Cooking Level: Expert

Home Town: Sandy, Utah, USA

Living In: Boise, Idaho, USA

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Reviewed: Nov. 5, 2008

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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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Oct. 2, 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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Judi

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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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Nadia

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Reviewed: Jun. 22, 2008

Yum!

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Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

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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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KDBANKS

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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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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lunatika

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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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STWALSH

Cooking Level: Intermediate

Home Town: Abbotsford, British Columbia, Canada

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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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Rachel C.

Cooking Level: Beginning

Living In: Lexington, Kentucky, USA

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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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Evelynn

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Polly Welby's Excellent Chocolate Mousse

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