Reviewed: Sep. 28, 2012

I made the following changes: 1. added creme de cassis on the raspberry sauce to make it less tart. 2. i cooked the sauce a little bit just to make sure the sugar had desolved. (make sure there's enough sauce so that guests can add to the mousse as they wish, it may be too sweet for some of them) 3. I quickly pan fried almond slithers and put them on top of the mousse for texture (and had extra ones on the side also) 4. Double the recipe produced 10 servings. I served them in small 6ounce glasses like in the picture.

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Reviewer:

igrypari

Reviewed: Aug. 6, 2012

Great recipe! Went over wonderfully for my dinner party. I agree with a few of the other reviewers in that there is no way the current amounts of product should yield 16 servings. I did these in rather shallow wine glasses and it fed 8 people lightly.

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Reviewer:

Shane1334

Reviewed: Feb. 14, 2012

I plan on making this for event at our church and have had a test panel and they loved it. When you are baking the cheese cake remember that the center does not get firm in the oven. I over baked mine the taste was great but the center fell.

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Reviewer:

connie

Reviewed: Jan. 13, 2012

This recipe has potential but it was very grainy and a little too much like eating flavored whipped cream than mousse. If I make it again I will be tweaking it to resolve some of the things we disliked about it.

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Reviewer:

sanzoe

Cooking Level: Intermediate

Home Town: Minnetonka, Minnesota, USA

Living In: Excelsior, Minnesota, USA

Reviewed: Jan. 6, 2012

Pretty good...nice raspberry flavor. i used Chambord instead of orange liquer. pretty to make in parfait glasses...or wine or martini glasses. my only complaint is that it is a little too sweet but otherwise nice light tasting dessert.

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Reviewer:

tracylynn

Reviewed: Dec. 25, 2011

Not sure what I did wrong, but this did not turn out well and I think I followed the recipe as is. It wasn't too bad until I froze it, but then for some reason, it seemed to lose its flavor and the consistency was awful. I think if I had served it immediately after folding in the whipped cream, it would have been much better.

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Reviewer:

Danita

Reviewed: Dec. 10, 2011

Thanks for such a yummy treat after dinner. We all loved it but the math didn't work out for me, I don't know how to get 16 servings out of this. Worth the time to make it hard to wait to eat. Perfect!

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Reviewer:

10acgirl

Reviewed: Oct. 31, 2011

Not bad but tasted too much like just whipped cream--would advise adding more white chocolate and raspberry sauce before folding whipping cream in

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Reviewer:

dapen

Home Town: Prescott, Ontario, Canada

Reviewed: Oct. 25, 2011

Very rich I would recommend using a lighter cream than the condensed milk I felt like it overpowered it and it would turn out better with a whole milk or even half whole milk and half evaporated milk.

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Reviewer:

McKennacat

Cooking Level: Expert

Home Town: Paw Paw, West Virginia, USA

Living In: Baltimore, Maryland, USA

Reviewed: Aug. 28, 2011

Mine did not turn out... I used orange curacao liquer (which may have been the problem?) - it was going well until the last step - folding the whipping cream into the chocolate mixture - it quickly curdled (all products well within expiry date) and though the whipping cream was beat to soft peaks, it turned back to a watery liquid when combined with the other mixture. I'm sure it was something I did, but given the time spent to make this, I will not be trying it again!

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