I made this mousse and I must say that there are way better mousse recipes out there. The only way I was able to get the chocolate to blend was to follow another reviewers advice and add 1/4 cup water and 2TBSP butter to the chocolate. It is also very important to add the tsp of cream of tartar to the egg whites while beating in order to keep them from separating from the mousse while in the fridge. The mousse was very creamy, however it smelled eggy at first because of the raw eggs and this was a turn off for me. I also felt that it did not have a rich chocolatey taste, and this is important to me. If you do try this recipe, take the suggestions above or else you will end up with consistency problems.
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I made this mousse and I must say that there are way better mousse recipes out there. The only...