Reviewed: Mar. 7, 2007

I made this with my class, and at the last minute I had to exchange Irish Cream with raspberry. They loved it, and even I did--I don't really like chocolate!

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4 users found this review helpful

Reviewer:

Nathan

Reviewed: Mar. 19, 2007

I used ghirardhelli double chocolate. This was very good but not much of the irish cream flavor (I used a homemade recipe....Original Irish Cream from this site) came through. I think next time I may drizzle a bit over the set-up mousse before topping w/ whipped cream & chocolate curls. This was a perfect finish to our St Patrick's day dinner...thanks!

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6 users found this review helpful

Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

Reviewed: May 5, 2007

The chocolate mousse was very nice but I would add a extra tablespoon of irish cream. Also, it is better if you add the whipped cream just before serving so that it does not go hard.

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17 users found this review helpful

Reviewer:

Phil

Cooking Level: Intermediate

Living In: Bangor, County Down, Northern Ireland, U.K.

Reviewed: Mar. 14, 2008

I really liked this mousse, and i've found that if you place the ready made mousse and whipped cream into your glass, and place it all into the freezer overnight, you'll have a Vary Vary good frozen treat!

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7 users found this review helpful

Reviewer:

Schauble

Reviewed: Oct. 3, 2008

Wow, wow, wow! :) This is an awesome dessert. I had never made a mousse before but it was really easy and looks super impressive. It was a huge hit with my dinner guests and I will definately make it again. I did use a big extra splash of booze and I garnished the top of the cream with a sliced strawberry. It turned out so beautifully that I can't wait for my next dinner party!

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19 users found this review helpful

Reviewer:

Ellen

Cooking Level: Beginning

Reviewed: Feb. 16, 2009

Definitely a 5 star for flavor but 4 stars for the way the recipe is written! The first step should be to whip the cream. Also, in case people don't know the bowl and beaters should be chilled in fridge for a while. Use a metal bowl..I just put the entire bowl and beater from my Kitchen-Aide mixer into the fridge for 15 minutes. Also, how frothy should the egg yolks be? I made mine frothy but when I stirred in the chocolate I did get some lumps. I kept going with my wire whisk and eventually they evened out. Probably should have used room-temp eggs. I used Ghiradelli semi-sweet chocolate which came out a tiny bit bitter. It was either that or the rum I used instead of the Irish Cream. I'd love to try this recipe with white chocolate or milk chocolate and Frangelico (hazelnut liquer). Finally, make sure you beat your egg whites until stiff and dry, not just stiff. Mine were a little too damp and I ended up with some lumps in the final mousse. It really did taste great with whipped cream and fresh strawberries on top. It was 10 times better the next day! The time in the fridge must have allowed the texture to get fluffy but still thick and creamy. Definitely chill the mousse for a couple hours..that detail was left out. Thanks for sharing a great recipe..overall it was delish!

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65 users found this review helpful

Reviewer:

krista v.

Cooking Level: Expert

Reviewed: Feb. 25, 2009

This was a great recipe, creamy and smooth. I did add extra irish cream and I think I will use a milk chocolate next time. Not to much of a dark chocolate fan but everyone else really enjoyed it. ;o)

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3 users found this review helpful

Reviewer:

ginnybaby19

Cooking Level: Expert

Living In: Steubenville, Ohio, USA

Reviewed: Mar. 5, 2009

Too rich for me, but my family loved it! I doubled the recipe and it went very well.

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6 users found this review helpful

Reviewer:

Larababe

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Oct. 30, 2009

Very easy recipe to make. I think I would use milk chocolate next time with cherry or raspberry brandy. I am not a fan of dark chocolate. But overall good! My teenage son LOVES it, he scraped the bowl!!!

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5 users found this review helpful

Reviewer:

Vicki

Reviewed: Jan. 12, 2010

My first attempt failed because I let the chocolate get too cool after melting. The second time I made sure to get the yolks at room temperature and the chocolate was still a little bit warm. Neither the whipped cream nor the egg whites folded smoothly and I ended up using the mixer. In spite of all that, the texture and taste was very good. I think the recipe was just a bit advanced for my skills.

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3 users found this review helpful