Reviewed: Mar. 21, 2011

I use this mousse as a cake and cupcake filling. It is so easy and so delicious! I add the chocolate to the whipped cream and then continue to mix with the mixer. I could never get it smooth when mixing by hand.

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Reviewer:

Amy

Reviewed: Feb. 13, 2011

so yummy and easy!

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5 users found this review helpful

Reviewer:

apejean

Reviewed: Sep. 11, 2010

Easy tip: Add some heavy cream to the chocolate while it's melting and use a whisk to blend it together. Then, place the melted chocolate/cream mixture in the refrigerator for a few minutes, stir and return to fridge for a few more minutes and then remove and stir again. Next, spoon a little of this into the whipped cream and use an electric mixer to blend together. Repeat until all chocolate is blended into whipped cream. No chunks this way. Now, I added a packet of unflavored gelatin to the melting chocolate to make the texture more "mousse-like" and less like pudding. I also added a little rum extract to the chocolate for a more authentic flavor. Very tasty.

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Reviewer:

Julia I.

Cooking Level: Expert

Living In: Bala Cynwyd, Pennsylvania, USA

Reviewed: Aug. 27, 2010

I actually guessed at how much of each to put in but I also used some cream cheese.. The consistency and taste was amazing!!! I loved it I will be making it again...

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6 users found this review helpful

Reviewer:

Taylor

Cooking Level: Beginning

Home Town: Jacksonville, Florida, USA

Living In: El Paso, Texas, USA

Reviewed: Jul. 5, 2010

fold cream into a little colled down chocolate so not lumpy. super easy

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Reviewer:

ahalya

Reviewed: Jun. 10, 2010

What an easy recipe!! I took the advice of another reviewer and folded the cream into the chocolate. I also added bit of vanilla extract and icing sugar to the cream while I whipped it. It turned out beautiful with whipped cream, a sliced strawberry and sprig of mint on top. Extremely rich, but oh so delicious!! I can't wait for my friend to try it tonight. Ok as an addendum to my original rating. I've just checked it in the fridge and yes, like other reviews....it is way more solid than mousse should be. Darn it. I'm sure it'll taste good though.

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Reviewer:

crinky

Reviewed: May 20, 2010

Great Mousse....

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Reviewer:

Annamary

Reviewed: Jan. 1, 2010

I added black raspberry liquier and it added a nice flavor. Next time I will use a different chocolate. I thought it was to much.

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6 users found this review helpful

Reviewer:

Helen

Cooking Level: Intermediate

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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Reviewer:

NIGELLA1

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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10 users found this review helpful