Reviewed: Jul. 12, 2007

This was pretty good but it made 4-6 servings and definitely not 16. Also didn't care for the sauce all that much. Ended up topping the mousse with sugared berries and whipped cream.

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NUKA1

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 6, 2007

It's yummy, but be sure to chill it for a fair while if using it for a cake filling.

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mayura

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2007

oh my god this is good. Very quick and easy to do and tastes sublime. I made on a camp site with no fridge etc and it worked great. I had to substitute cassis instead of orange liqueur and didn't blend the raspberries - just crushed fresh ones with a spoon to great effect. I also used Green & Blacks vanilla chocolate which was amazing. only criticism I had is that the portions work out a little small. I'd double the quantities next time.

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krone9

Cooking Level: Intermediate

Home Town: Northampton, Northamptonshire, England, U.K.

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Reviewed: Apr. 10, 2007

Delicious! I used the filling to stuff small flaky pastries (brought pre-made at the grocery store). I cooled them in the refrigerator. When I served these I put them out with a small glass “gravy” boat so that guests could drizzle the extra sauce over the top of the pastry. They were a hit and went fast! I will make these again!

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jessica8102

Cooking Level: Intermediate

Living In: Plymouth, Massachusetts, USA

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Reviewed: Feb. 27, 2007

Absolutely wonderful! I will definitely make this again. Like someone else said, the serving size is rather small but it is a pretty rich dessert so you really don't need much. I loved it.

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Amber

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Feb. 15, 2007

I made this for Valentines Day. It was perfect. It wasn't as light & airy as other mousse's I have had but it was very delicous. Thanks.

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Jennifer B.

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Dec. 26, 2006

I made this for a Christmas Eve dessert. It tasted great and was easy. I ended up serving in white and semi-sweet lacy chocolate cups with the mousse frozen (partly due to my lack of refrigerator space at this time of year). It was served to 11 people. Like one reviewer had warned, it only makes about 3 cups so is not a lot of mousse for 16 - possibly a typing error (should be about 6-8 servings I think). But, with the addition of some extra whipped cream on top and the chocolate bowls I found it to be adequate after a heavy meal. I had the sauce on the side mainly and used mixed berries (strawberries, blueberries, raspberries, and blackberries) as not everyone in our family is nuts over raspberries. I also didn't have any orange liqueur (thought I did) so I substituted about a tablespoon of orange juice concentrate which turned out to be tasty to my 7 year old son. Straining the berries was a bit tricky/time consuming so added a little bit of liquid to the berries to make the processing a little easier (just had used a small Braun food processor attachment - perhaps a blender would have worked better in making the puree). Everyone liked it and I would make it again or use it as a cake filling.

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annemarie

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Reviewed: Nov. 27, 2006

My new favorite dessert! I spooned the mousse into individual semi-sweet chocolate cups and drizzled a little bit of the raspberry sauce on top, then garnished with a fresh raspberry on each. For presentation, it would be best to drizzle the sauce on right before serving, because it did bleed into the mousse a little.

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ADELANEY

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Reviewed: Oct. 4, 2006

Very good! I whipped up a bit more cream than called for, so I could "sacrifice" some & stir a little bit into the white chocolate mixture before folding the rest in. This makes it easier to fold in & gets better distribution w/out fear of stirring the air out of the cream. I really liked Amber's presentation idea, of serving it in fancied up waffle cones, (thumbs up to Amber!) but was transporting these to my daughter's so I made chocolate cups for the grown-ups instead. Didn't want to overload the kids w/ sugar so I "parfaited" their's. I garnished w/ a couple of fresh raspberries rolled in sugar. Thansk Stacie!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: May 26, 2006

This was terrific! I made a few modifications though - not the biggest white chocolate fan, so I made it with 3oz. of bittersweet chocolate and 3oz. of semi-sweet chocolate. I think having less sugar in the chocolate made the raspberry taste more pronounced. Also, I didn't have orange liquor so I used chambord to make the raspberry sauce, and it was delicious.

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amaz

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Reviewed: May 25, 2006

I used this recipe for a New Year's Eve dinner party because I had two pregnant guests and didn't want to serve raw eggs. It was very easy to make and had a nice light taste. It was a great finisher for a heavy dinner. I bought Keebler waffle cone cups and painted them with melted chocolate and then piped in the mousse. I drizzled extra raspberry sauce on top and then added fresh raspberries. I also drew designs in the plates with raspberry sauce and then put the cups on them. I used a squeeze ketchup bottle from the grocery store for the sauce. This made a great elegant dessert that actually wasn't all that hard to make. I will definitely make this again! It got raves from the guests.

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Amber

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Reviewed: Feb. 22, 2006

This recipe just didn't work out for me they way I hoped it would. I think I thought it would be more fruity than chocolatey. I think the chocolate was just a bit too heavy in this recipe. It sounded great but just didn't taste great.

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HOMECOOKINKELLY

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Reviewed: Feb. 14, 2006

This was easy to make, however I must have done something wrong, as mine looked like it was separating, kind of chunky looking. Sauce was good, a little tart, but I like it that way. Overall, didn't look great and I made it for Valentine's day, so it was a little disappointing. Probably won't make again.

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ma2724

Cooking Level: Expert

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Reviewed: Jan. 29, 2006

This was delicious! I used strawberries instead of raspberries for the sauce and it turned out wonderful. I served it at a family party and everyone loved it. I served chocolate covered strawberries with it and everything was a big hit. I will definitely make this again!

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JONES0605

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Reviewed: Jan. 5, 2006

this was yummy. I left my raspberry part in a ribbon through the mouse. Very good.

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SERAPHNOCTUM

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Reviewed: Sep. 6, 2005

I used fresh raspberries for the sauce and it was so delicious. The mousse is very easy to make and the whole presentation is just pretty.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Aug. 28, 2005

Excellent! Followed cooking directions exactly. When I layered in the parfait cups, I put some of the raspberry sauce on the bottom of the cup, the mousse on top of that, and then swirled for presentation some more raspberry sauce on the top. My family loved. Thanks Stacey

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LESLEYfromWI

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Reviewed: Aug. 18, 2005

Just what I was looking for! I used this recipe as a frosting and filling for a birthday cake. I didn't remove the seed and used the raspberry sauce over the "frosting" in the middle. It was a hit!

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Suzanne W.

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Reviewed: May 4, 2005

i made some mods. used raspberry jam seedless and chambord. melted white chocolate chips mix with jam. added gelatin to a 1\4 cup of cream mix let sit for ten minutes then add to chocolate and jam sauce mixture. whip cream to stiff peaks. mix melted chocolate with jam sauce. fold whipped cream into chocolate. refrigderate and enjoy. i use this in place of frosting on cakes the best ever!!!!!!!!!!!!!

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STARKRAZI

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Feb. 15, 2005

This was tasty, but...more like a flavored whipped topping in my opinion (which is fine, since Stacey did say it's "light and fluffy"). Perhaps I was hoping for a denser texture, but the flavor was on the money. I served it along side Key Lime Tart (instead of whipped cream or meringue) and drizzled the leftover raspberry sauce on the tart. My family raved, and lime/raspberry/white chocolate is a good taste combo (tart/sweet) if you've never tried it. I may make this again, dissolving some gelatin in the cream before heating it with the white chocolate to make a more traditional texture for the mousse. Very tasty, and especially more so at room temp, which, sadly, is when whipped cream starts to break down. One more tip: Before folding the whipped cream into the white choc/rasp. mixture, lighten the white choc. with a little of the whipped cream. Makes for easier folding along the way. Easy, tasty recipe though. Thanks, Stacey!

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j

Cooking Level: Expert

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