Reviewed: Aug. 8, 2010

Made this for a fundraiser and got rave reviews. Followed another reviewer's tip to add 1 tsp. instant coffee to deepen the flavor even more. Skipped the oreo crust and used a ziploc bag to pipe the mousse into dessert cups (1 recipe makes 12 small portions). Let them set overnight, then topped with whipped cream and mint shortbread leaves just before serving.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

chiquitabanana

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Jul. 30, 2010

This is so rich. About a quarter of an inch slice is about as much as anyone could eat at once. Next time I am going to try a semi sweet, milk chocolate mixture. Or even all milk chocolate.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JENNHALES

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Lehi, Utah, USA

Reviewed: Jul. 23, 2010

Amazing amazing amazing!!!! I have made this 3 times already and I (and everyone else) love it! The chocolate does make a big difference on the end result. I was surprised that the kroger brand belgian chocolate chips were better than the ghiradelli. The last time I made it, I bought little mason jars and put a thin layer of crushed oreos in the bottom. I put the mousse on top, chilled them then put a little whipped topping and a pinch of dark chocolate shavings on top. It was a huge hit and they looked beautiful. This is my favorite dessert recipe by far, THANK YOU!!!!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

IamMiaka

Reviewed: Jul. 8, 2010

Very delicious! I made it for my dad for Father's Day. I cut him a tiny piece for dessert, and he said "that's all I get?!" I told him he could have more afterwards... He barely finished his slice. I asked him if he wanted more, and he sheepishly said no. It is a VERY rich cake, so it will serve many people.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jen

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

Reviewed: Jul. 2, 2010

I made this recipe as is, but didn't add any cream to the top of the cake. This is a wonderfully rich and delicious cake and so easy to make!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Holly

Cooking Level: Intermediate

Home Town: Mukwonago, Wisconsin, USA

Reviewed: Jun. 27, 2010

Excellent. These adaptations might help another Indian cook. For the base I used hide and seek - about 12 cookies was enough. I used choc chips from Nilgris and they tasted fine. I used Amul cream, but took a long while to whip. I used 3 cartons - one for melting and two for whipping to mix. I omitted the last cup for decoration - thought I will buy whipped cream in a can but didn't do that also in the end. I added a t-spoon of instant coffee to the chips while melting. Melted in the microwave.. melted in about 90 secs on high. Though it was a little wobbly when I put it in the fridge, it firmed up nicely when chilled. I put it in the fridge for 3 days before using it and it was excellent.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

CHANDYCOOKS

Cooking Level: Intermediate

Home Town: Kottayam, Kerala, India

Living In: Bangalore, Karnataka, India

Reviewed: Jun. 25, 2010

Fabulous! Made this for my husband for Father's Day and he loved it, along with my MIL, and 9yo daughter and niece and nephew. I don't have a springform pan, so I used a square glass pan and it worked just fine. I also don't have a double boiler so I melted the chocolate in the microwave, 1 min on high, stir, then 30 seconds on 50%, stir after each 30 seconds until mixture is blended. Then follow rest of directions. Very easy to make. I will definitely make this agin and again and again!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

lilmacgil

Reviewed: Jun. 24, 2010

I decided to make this after all of the high reviews. I used a store bought crust and cooled the chocolate filling in the freezer for about 20 min. stirring every 5 minutes. I did this to save time, before I realized the pie needs to set up for 6 hours! Either way the title is very correct. This is the most chocolaty mousse I have ever tasted! I am guessing because it required a full bag of chocolate chips. The texture and taste is very chocolaty and very rich! But, I really liked that after the next day in the fridge I added the whipped cream it set up and sliced very nicely, a good change from most chocolate mousse pies. But, since this is so extremely rich, I could only eat about a 1/2 slice. So, this is definitely a special occasion treat.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Jun. 1, 2010

Perfect Recipe! Served this as our Memorial Day dessert and we loved every bite! Followed it exactly and will make this one again. The taste and texture is wonderful. My son's birthday is next week and he has decided that this is his choice for his "cake". Thanks for sharing!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

abapplez

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: Jun. 1, 2010

I'm not a baker nor do I make many desserts but my husband has been asking me to make chocolate mousse for his birthday for years. I finally used this recipe this past weekend. We had people over on Sunday do I adjusted the servings for 14 and made this cake using the recipe to key. It was incredible. Absolutley incredible. I got so many compliments on it that night. A+

Was this review helpful? [ YES ]
2 users found this review helpful