This is the easiest mousse I've ever made. Smooth, creamy and chocolatey. I did goof and add all the water in with the chocolate, so I just put a teensy bit in with the eggs. Easy, and forgiving!
*Update* I have made this numerous times, and once did get the dreaded "cooked egg bits", but have had great success otherwise, using different types of chocolate and combinations of chocolate: milk, bittersweet, semi-sweet, and the huge package of double chocolate Ghiardelli that Sam's Club sold last Christmas. My next attempt will be Ghiardelli white "chocolate". I believe the candy thermometer is essential, but now as another reviewer suggested, I strain the chocolate mixture before folding in the whipped cream, just in case. Today, this will fill the center of my chocolate cake, baked with the Wilton heart Tasty-fill pan I just picked up on Valentine's Day clearance. I wanted to give it a try before I pull it out next Valentine's Day.
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This is the easiest mousse I've ever made. Smooth, creamy and chocolatey. I did goof and add...