Used milk instead of cream to make it a bit less heavy and whiskey because I didn't have any rum. Tastes great! Will absolutely make this again.

I found the taste of this recipe very good: very buttery and not overly sweet. I did add a pinch of salt as I find in general that it helps bring out the flavor in pastry. The texture is very smooth with a delicate crispiness. As other reviewers have noted it does give a rather fragile cookie. Worth it though n my opinion. For me this recipe is not very well suited for the cookie press: much too sticky even after putting the dough in the fridge for about 15 minutes. In the second batch I added 50 g more flour but the dough was still too sticky for the press. Perfect for rolling balls by hand and flatting them a bit on the cookie sheet. Will definitely make this recipe again because of the texture and taste, just not with the press. Therefor on 4 out of 5 stars.

I would call this a chocolate paste rather then a mousse, but it is very tasty nonetheless. I made it with a stickblender and used crème de menthe instead of brandy and dark chocolate instead of semisweet. The result was a very lovely "after eight" dessert. First I blended the sugar with the crème de menthe and the eggs. After that I blended the chocolate in and the hot milk last. Gave it a few more pulses before pouring into the bowls. The dessert set up for me in about 1 to 2 hours in the fridge. I think this recipe would also make a marvelous cake filling and icing. Will try that with a chocolate cake and cointreau instead of brandy.

A very tasty and easy to make curry. I made the garam masala fresh: yum!

I would give is recipe 5 stars for easy baking. The flavour however was somewhat lacking. Next time I will make this recipe with double the amount of cocoa and some instant coffee crystals or cinnamon. Either way, a nice and tasty cookie!