Reviewed: Dec. 7, 2009

I have made this desert several times and it FLIES off the plate! I make it exactly as stated, and then add fresh strawberries and some oreo cookie halves to the top- it looks and tastes amazing...my family begs me to make this now for every special occasion!! You must try this recipe. It's absolutely delicious.

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Reviewer:

jenny

Reviewed: Nov. 28, 2009

AMAZING! Instead of the Oreo crust, I took my favorite chocolate cake recipe, divided it into thirds, and baked in a 9-in round pan, which I cooled and put in the bottom of the springform pan. My guests couldn't have eaten more than 1/12 of the cake/mousse.

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12 users found this review helpful

Reviewer:

Crissy Nour

Cooking Level: Expert

Reviewed: Nov. 2, 2009

Not bad chocolate mousse, but I like my grandma's better!

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Reviewer:

MasterChef Pip

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

Reviewed: Oct. 24, 2009

I agree with some other reviews that this is not really a mousse texture but it is still an excellent eggless dessert. Was very easy to make. I followed the suggestion to do step 3 in a microwave which makes it completely hasslefree. I added a teaspoon of instant coffee powder to the chocolate mix when I made it the 2nd time which made it really 'wow' Also worked great as a layer between chocolate cake.

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Reviewer:

sneha

Cooking Level: Intermediate

Living In: Mumbai, Maharashtra, India

Reviewed: Sep. 30, 2009

SO SO GOOD!

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Reviewer:

Michelle

Reviewed: Sep. 9, 2009

Can I give this 10 stars? First try, and it was a HUGE hit at a party!!!!!!! If you give this less than 5 stars because you think it is chocolate overload or too rich, then you obviously didn't read the title! I made the filling just as instructed, using Ghiradelli. I wouldn't double the crust as others suggested. I added an extra 5 oreos and another tablespoon of butter. I only pressed it up the side of the pan about an inch and the thickness was perfect all around. This will be my new solution to the question "Can you bring a dessert?"

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3 users found this review helpful

Reviewer:

Julie

Cooking Level: Expert

Home Town: North Andover, Massachusetts, USA

Living In: Fuquay Varina, North Carolina, USA

Reviewed: Jul. 19, 2009

WONDERFUL! However I didn't make the oreo crust because it sounded like over-kill. I tried it twice once with gheridelli chocolate and once with hershy's and gheridelli was much better!

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Reviewer:

Kittyluv0508

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

Reviewed: Mar. 8, 2009

I usually do not rate recipes on this site but I had to for this one. Let me begin by saying that I am not a baker. With this recipe, completed with no changes, it was delicious. I will definitely make it again.

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27 users found this review helpful

Reviewer:

VeronicasCreations

Cooking Level: Intermediate

Living In: Patchogue, New York, USA

Reviewed: Jan. 25, 2009

This recipe is very good, but also quite rich. I doubled the cookie crust based on others' comments and it was a bit too thick, so I think 1 1/2 times the crust recipe would've been best. I flavored the whipped cream topping with 4 Tablespoons of Hazelnut Kahlua liqeur and reduced the sugar to 2 Tablespoons -- came out great. I topped it with fresh raspberries and lightly toased, finely chopped pecans. It wowed my guests. I will definitely make this again. This dessert tastes best when served closer to room temp (but still slightly chilled) -- the texture is more creamy and silky. (You can also find this recipe on epicurious.com -- it's called "chocolate mousse pie.")

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3 users found this review helpful