White Chocolate Mousse Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 31, 2013
Don't know what happened but when I added the egg whites to the mixture it all curdled. I served it in chocolate cups anyway and they disappeared so the taste was good. Maybe it was the marzipan I added to the whipped cream for stabilization or the mint liquor I used (it was 100 proof). I shall try this again using the recipe as is. As I said the taste was good. It was the texture. Since I didn't follow the recipe exactly who knows? Must of been something in the variations. They disappeared anyway.
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Photo by JanAtch

Cooking Level: Expert

Home Town: Riverview, Florida, USA

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Reviewed: Dec. 7, 2011
On it's own, it is not very exciting. I dressed it up two different ways. To the first, I added peppermint oil and melted semi-sweet chocolate prior to adding the egg whites. This was excellent! It was firm enough to pipe into glasses a hold a cookie without letting it fall. I also adorned it with a mint leaf. It tasted like a really good mint chocolate chip ice cream. To the second, I added Grand Mariner and served it over a raspberry sauce, and topped with a white chocolate filled raspberry and edible glitter. This variety was very tasty, but was not firm. When piped into a glass, it quickly lost form, but people raved about the taste.
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Photo by Deb C
Reviewed: Jun. 29, 2011
It has been my experience that when the manufacturer of an ingredient promotes a recipe it is usually very good. Not so in this case. While the texture of the mousse was good, the flavor was disappointing. The Grand Marnier overpowered the white chocolate. There are many dessert recipes that take less effort and cost less to make than this one and taste so much better. My recommendation is to save your time and money.
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Photo by Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA
Reviewed: Jun. 27, 2011
It was pretty good for white chocolate, but I am not the biggest white chocolate fan.
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Reviewed: Jun. 4, 2011
Made this recipe 3x and it failed EVERY time. Water caused it to seize.
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Photo by naples34102
Reviewed: Feb. 25, 2011
I made this exactly as directed, only scaling it down to 5 servings so that I could use just one cup of cream, not the odd 1-1/4 cups. This is wonderful, light and fluffy with just a slight hint of the Grand Marnier. But in my view it's not good enough to stand on its own - it must have something else for a punch of flavor and color. There are any number of possibilities, like a drizzle of chocolate ganache or syrup, adding a fruit garnish, or even using different flavored liqueurs. In this case I drizzled the plate with a fresh rasberry coulis. I piped the mousse into pretty, dark chocolate shells and garnished each with white chocolate curls, fresh mint, raspberries and edible flaked gold leaf. Light, elegant, impressive and delicious.
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Reviewed: Dec. 3, 2010
Great texture. After getting all of my ingredients together I realized that I was all out of white chocolate so I used chocolate chips instead. The texture came out perfect so I will try this recipe again (I will be sure to have white chocolate on hand next time). This s a very simple & easy recipe so five stars for now.
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Cooking Level: Intermediate

Living In: Santa Rosa, California, USA

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