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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lola027

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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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MKAYSER

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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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aBigshARk

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Reviewed: Aug. 19, 2007

I used 6oz. of semi sweet chocolate and 2oz. of unsweetened chocolate. Then I put it in mini fillo shells, and dusted with cinnamon. It was amazing!!!!!!!!!!!!!

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Jak

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Reviewed: Jul. 4, 2007

This chocolate mousse is the simplest and the best I have ever had! My son must request this dessert twice a week. It's so rich and wonderful!

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ADCarter1

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Reviewed: Apr. 23, 2007

I just had to try this last night and it is well worth it. When I was measuring out the cream I noticed that it was already sweetened (it's been a long, long time since I bought cream). I used good chocolate and melted it in a 4 cup pyrex measuring cup in the microwave. I took the advise of another reviewer and folded dollops of cream into the chocolate and it worked perfectly. I put some of this on top of a cheesecake I had made and it was delicious.

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Tinky

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Reviewed: Apr. 12, 2007

This had a great chocolate flavor going into the serving dishes. It was a great consistency and I was so pleased with the looks of the dessert as well. Fast forward to actually eating the dessert. It got so hard that I could have used an ice cream scoop to dip it. It also made the texture really thick. It became inedible after a few hours in the fridge. We ended up throwing it away. I will not make this recipe again. Sorry!

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DRGREENE1096

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Reviewed: 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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Josie's Mom

Cooking Level: Intermediate

Home Town: Hanover, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Mar. 13, 2007

I tried to make this for my first Valentine's Day with my husband, and it did not turn out at all. The chocolate cooled immediately upon being added to the whipped cream, and there were little chocolate chunks throughout the mousse. It tasted like chocolatey butter, almost, and looked very unappetizing.

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MrsT

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Reviewed: 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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Gourmet geek

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Feb. 15, 2007

My only complaint was that the melted chocolate did not incorporate well into the whipped cream. Flecks and chunks remained, although my husband thought it was good that way. I think that if the melted chocolate was warm (not cool) and very slowly drizzed into the cream, then it would have mixed together better.

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CAROWIN

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Reviewed: Feb. 14, 2007

I agree with one of the previous reviewers (wish I had read the reviews first!) that the consistency is hard to get right. I also chilled my bowl and whisk, and the chocolate cooled too quickly making little chocolate bits in my cream. It still tastes great, just doesn't look so nice.

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AMYLPC

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Reviewed: 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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LisaJ

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Reviewed: Jan. 24, 2007

Very excellent. It was like others said very rich, but very good.

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BRODBECK314

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Reviewed: Dec. 6, 2006

This was delicious! This was my first time making mousse and it was a hit!! I made it for my boyfriend, sister and brother-in-law. I added a dollop of whipped cream and blackberries as a topping. The tartness of the berries complimented the mousse very well. Everyone raved!

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los angeles

Cooking Level: Intermediate

Home Town: Cypress, California, USA

Living In: Pasadena, California, USA

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Reviewed: Sep. 16, 2006

Utterly Scrumptious! I was making a cake at the request of my daughter for her birthday .. and this coccoons two delicious layers of "Chocolate Lovers Torte". As I have 1, 3 and 4yo's, I needed a recipe without raw egg. This was perfect, and really yummy to boot. I sprinkled "flake" chocolate over the top of the cake so its a real hit! I have used Cadbury's Dark Chocolate being in Australia.

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Aylyese

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: 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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CHEZ SHAY

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Reviewed: Oct. 21, 2005

I use this recipe for my famous chocolate mousse cake. I also white chocolate to make a white mousse cake. Both are high on my families request list! It is perfect, and perfectly easy!

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CK1380

Cooking Level: Intermediate

Home Town: China Township, Michigan, USA

Living In: Chesterfield, Michigan, USA

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Reviewed: Sep. 27, 2005

It reminded me of chocolate frosting.

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chocoholic

Cooking Level: Beginning

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Reviewed: 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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XANADOO

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Polly Welby's Excellent Chocolate Mousse

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