'Heaven on a spoon' is how one friend describes this chocolaty dessert. My husband, Allen rates it best of all the special treats I've made. The filling can also be used for a pie.
Decadent! I served this for a dinner party and everyone absolutely loved it. BUT a word or warning -- this is not an easy recipe. I would say it is at least an intermediate recipe. Some reviewers have reported consistency problems and there are many ways I can see that having happened, even following the instructions, because there are a few details the recipe leaves out. First: to properly whip heavy whipping cream, start with a chilled mixing bowl and whip it until it is a very fluffy, almost buttery consistency. Do not stop mixing too soon. We used a hand held electric mixer to do this. Second, the proper way to melt chocolate is *slowly*! If you don't have a double boiler, I recommend using a saucepan on the stove over low heat. This will take a while, but the microwave can actually be a harder way to melt chocolate because you have to be careful not to do it too quickly and you have to take it out many times to stir. I also want to emphasize the importance of getting the temperatures right...try to follow these to the letter. I highly recommend having a candy thermometer to get the eggs, sugar, and water to exactly 160 degrees. Finally, I just thought I'd mention that we added some chunks of high quality milk chocolate and a sprinkle of powdered sugar for a nice presentation and a good compliment to the dish.
Read MoreDecadent! I served this for a dinner party and everyone absolutely loved it. BUT a word or warning -- this is not an easy recipe. I would say it is at least an intermediate recipe. Some reviewers have reported consistency problems and there are many ways I can see that having happened, even following the instructions, because there are a few details the recipe leaves out. First: to properly whip heavy whipping cream, start with a chilled mixing bowl and whip it until it is a very fluffy, almost buttery consistency. Do not stop mixing too soon. We used a hand held electric mixer to do this. Second, the proper way to melt chocolate is *slowly*! If you don't have a double boiler, I recommend using a saucepan on the stove over low heat. This will take a while, but the microwave can actually be a harder way to melt chocolate because you have to be careful not to do it too quickly and you have to take it out many times to stir. I also want to emphasize the importance of getting the temperatures right...try to follow these to the letter. I highly recommend having a candy thermometer to get the eggs, sugar, and water to exactly 160 degrees. Finally, I just thought I'd mention that we added some chunks of high quality milk chocolate and a sprinkle of powdered sugar for a nice presentation and a good compliment to the dish.
This is a wonderful recipe. I deviated slightly in three ways. 1) While whipping the cream, I added a bit of unflavored gelatin. This merely gives the whipping cream better consistency and permits the dessert longer refrigerator life. When I write "bit," I mean perhaps half a little package. I never know; I just add it. If you've ever been to Europe, especially Eastern Europe, the bakeries often use the gelatin in their creams. 2) I added a "bit" of vanilla after combining the chocolate and egg mixtures. 3) Rather than stirring over ice, I put the chocolate mixture in the freezer for five minutes, took it out, stirred, returned it to the freezer for another five minutes, took it out, and combined with the whipping cream.
I was looking through recipes for something healthy and nutritious but got a little distracted thinking of chocolate mousse and ended up here again. I noticed that EXACTLY 2 years ago I had reviewed this recipe when I made it for my boyfriend. That boyfriend, who is now my husband, has been asking me to make this chocolate mousse again. We are expecting our first child anyday now and as soon as baby is born, we will be having this mousse to celebrate (can't eat it now because of the partially cooked eggs!) This recipe is a keeper! And was very memorable for my husband :)
I LOVE THIS RECIPE. I used it to fill a chocolate cake. The only change I made was that I used 1/2 cup strong, cold coffee instead of water. It really amps up the chocolate flavor without adding a coffee taste.
I made this and froze it in Zip locks ahead of time for a wedding shower. It was amazing! I defrosted in the fridge and simple snipped the corner of the bag and squeezed into crepes and covered with fresh strawberries and whip cream! What a hit!
Definitely a keeper. I made mine with strong coffee instead of water, and I added a tad of vanilla to the whipping cream as well. Top it off with homemade whipped cream and some raspberries, and you'll feel like you've died and gone to heaven.
A wonderful recipe! The measurements seem to use an odd amount of ingredients, so I modified the proportions. I used 1 bag of semisweet chocolate morsels, 3 T of butter, 4 T of sugar, 2/3 cups water, yolks from 5 medium eggs and 1 pint of whipping cream. Whatever chocolate you use comes out very strongly in the finished product, so a good quality chocolate is key. I am already fantasizing how next time I will try white chocolate, or perhaps milk chocolate. Thanks for a great fattening recipe!
I made this as a dessert to follow my 1 year anniversary dinner. It is amazing! It is also very rich. I've got a sweet tooth, so I didn't mind. My husband, on the other hand isn't normally a dessert person. He'd take a bite and say how rich and filling it was, but he never put his spoon down! He scraped the insides of the glass with it, in fact. I take that as a compliment coming from him. For someone else who asked, I did make it with milk chocolate. I used plain old Hershey's bars actually. It turned out really good and you could really tell it was Hershey's. I followed the rest of the recipe exactly. I spooned it into martini glasses, piped whipped cream on top using the star tip, and I used a little more melted chocolate to make little xoxo's to stick down in the cream. It was beautiful and elegant.
I used mint chocolate chips and it turned out very well! If you can, be sure to leave it overnight!
I made this mousse for my family and everyone loved it. It's relatively easy to make too! It's very rich, so it's a little hard to eat all of it at one time. The only change i made to this recipe was adding vanilla to the whipping cream before whipping it. In my opinion, it's best served by itself with a dollop of whipped cream on top.
I love this mousse! I've made it quite a few times already, but I just got around to reviewing it. I keep the ingredients as is, everything is perfect as written. Here are a few tips I found out along the way though: When you put the egg yolks in the saucepan, you will want to watch it very carefully! They really only need a low heat and you are better off to whisk them continuously until they are a fluffy froth. If you don't watch it then they will turn into scrambled eggs rather quickly. I also bypass the whole saucepan and ice step by putting the saucepan in the freezer for 5 minutes, giving it a stir, another 5 minutes in the freezer, and one last stir. I use 2 small containers (yogurt cup sized) of heavy cream. I save 1/4 of the cream to layer it with the mousse. This tastes sensational! It looks beautiful and elegant in glasses with the layered look as well. My husband and kids get all excited when they find out that we are having this for dessert! Of course the chef (me) gets the extra portion of mousse. :) Thanks so much for this recipe, it is one of my favorites! I highly recommend it as it is quick, easy, delicious, and fit for company!
this was delightful! I made this for our dessert when we had some company over for dinner... made that morning so it sat in the fridge all day. I melted the chocolate slowly in a saucepan on the stove on very low heat, stirring constantly. I had my big mixing bowl chilled in the freezer, so I used that for when I whipped the whipping cream. I whipped it on the 'high' setting for at least 8-10 min, not stopping once. I then seperated the egg yolks, and whisked it in a bowl with the sugar and some cold coffee, and a 'dash' of vanilla like others suggested (omitted the water), before adding it to the pot so the yolks didn't turn scrambl-y on me. I whisked it on med-high continuously and it became a frothy mixture (smells goood! with the coffee and the sugar and vanilla). I then added the choc. to it, stirrred well, then put the saucepan in my fridge for 5 min., came back, whisked it some more.. put it back in .. put some laundry in the dryer, came back, whisked it again, then added it to the whipping cream bowl and used the beaters on high for another few minutes... flufffyyy! come dessert time I put the mousse into martini glasses, sprinkled some icing sugar lightly overtop, and put a few raspberries ontop of each glass with some chocolate mint leave things I had in the freezer. my company was super impressed with the mousse, and the presentation. and it was easy!!, just follow some key steps as others mentioned :))))
If you're a chocolate lover, this recipe is for you! However, I would offer a word of caution to not stray from the cooking instructions! I've made this mousse twice, and the first attempt was a disaster. I followed one reviewer's advice to cook the egg mixture slowly, but apparently I wasn't slow enough. The heat was just slightly too high and it cooked too quickly, which led to little chunks of scrambled egg in the mousse. Not only did it throw off the flavor, but it was detrimental to the texture. I gave this recipe another try because it was so highly rated, and I made sure to use a candy thermometer and did my best to NOT go over 160 degrees when cooking the egg mixture. Everything was excellent! Great texture and taste! I'm glad I gave it a second try!
This is an amazing treat. I followed some advice and whipped the cream in a chilled mixing bowl and couldn't believe the difference it made in the texture. I also used a candy thermometer. I will make this again and again.
This was a really great recipe! I made this yesterday for my boyfriend who is preeeetty picky when it comes to sweets, and he really loved it! (As did I!) I did not measure the temp of the eggs while cooking them, I just wanted for them to thicken up. Once that happened, I knew I was golden! Also, I used a make-shift double-boiler (a pan and a metal bowl) and the chocolate melted perfectly (I did NOT put in the 1/4 cup of water while melting the chocolate, just the butter) Also, I used heavy cream instead of whipping cream as the store didn't have any, but I had no problems at all. (I did chill the beater, bowl, and the cream very well) My boyfriend and I came to the conclusion last night that using all semi-sweet chocolate made it a little bit too bitter for us, so I re-made the whole thing today (I also doubled the recipe with no problems), but I used half semi-sweet and half milk chocolate, and from what I can see, it came out awesome! I was going to give this a 4/5 stars, but I realized that it wasn't the recipe itself that took a star away, it was the way the instructions were written. The recipe itself was awesome! My tips: -ONLY put water into the eggs, NOT the chocolate, as long as you are melting it on a double boiler -Chill the beater, bowl, and cream well -Stir the eggs constantly while cooking them (I used a rubber spatula so I could scrape along the bottom of the pan really good)
I am twelve and i have cooked this recipe twice for my family. Everyone absalutly LOVED it!! Super duper good! I doubled the recipe and used the microwave to melt the chocolate and butter. Also, instead of putting the sausepan on ice and stirring it i put it in the freezer for 5 mins, stirred it, and put it back in the freezer for 5 mins. Was fantastic!!!
Heavenly is right! Very heavy chocolate flavor. I did use coffee instead of the water when melting the chocolate and added a tsp vanilla and some unflavored gelatin to the whipped topping part, as suggested by others. As if this wasn't decadent enough, I added in skor's pieces and then served this layered over kahlua soaked fudge brownies, topped with whipped cream and sprinkles of heath bits on top of it all. Added this mousse to my personal death by chocolate collection! Lukewarm bath water is about 105 deg. 160 deg (in my make do way) is when you skick your finger in it and you aren't burnt but you want to pull it out right away. It worked out just fine and took about 5 or 7 minutes.
I just made this recipe tonight for a co-worker's birthday tomorrow. I made a few modifications and thought it turned out rich and delicious. First, I doubled the recipe to serve 12. I used one 10 oz bag of Ghirardelli 60% Cacao Bittersweet Chocolate. I did add 1/4 cup of water to the chips and eggs. I used a glass bowl and set it over a pot of simmering water. As stated by another reviewer, simmer the water on low and let the chocolate, butter and water melt SLOWLY. Then set it aside. As for the whipping cream, I used heavy cream. I added about 1/4 cup or so of sugar into the cream and 2 tsp. vanilla. Remember, I doubled this recipe. In the saucepan with the egg yolks, I added the sugar and 1/2 tsp vanilla. I did not add the full amount of water to the yolk mixture. Probably 2 TBSP. I whisked the egg yolk mixture and continued to whisk it over medium heat for 2 minutes. This was the trickest part b/c I didn't have a candy thermometer. When the eggs were done, I added it to the melted chocolate. I used a larger bowl filled half way w/ice and water and placed the combined chocolate and yolk inside of it. I then mixed it w/mixer until it cooled. Folded in 3/4 of the 2 1/2 cups of whipped cream and reserved the rest for the top. Hope this helped you all. It takes a bit more time then expected.
Great texture. Far too sweet. I omitted a third of the sugar and will be reducing that again next time. However, there will be a next time!!
My niece requested I make chocolate mousse for Christmas dessert and said she would be happy with the cool whip powder pudding mix recipe. I wasn't. I tried this one and was not disappointed. I did follower some advice from other viewers by chilling my metal mixing bowl & beaters and adding 1/2 of small pkg unflavored gelatin for the whipping cream. I also added vanilla to the chocolate mixture then cooled it in the freezer for 5 minutes, stirred it, freezer for 5 minutes, then stirred in whipped whipping cream. My niece said it was heavenly!!!! Thanks for sharing!
Quick and easy mousse. Very tasty. A bit rich (as if that's a downside with chocolate mousse), it's also slightly thicker than I was looking for. Two suggestions I'd make: 1) Whip a little more cream than the suggested measure. 2) Save a little bit of crumbled chocolate. Fold some into the mousse after the cream to provide a little texture, then sprinkle a little on whatever whipped cream you top it with for taste and presentation.
This is fabulous! Read Christine's review - the first one. It does take some work and more time than I thought to get the egg yolk mixture to 160°. I volunteer at a hospice as a cook and I made this and Cheese Souffles today (another AR recipe) and our residents really enjoyed both! This is rich and, indeed, heavenly! The egg yolk mixture gets very, very thick so those folks that commented that their mousse wasn't thick enough hadn't cooked the egg yolks enough. Keep the temperature low and keep stirring it (I used a whisk). I will make this again when I want to treat someone. It's definitely an indulgence!
At first I wasn't sure it was all going to firm up, because before I put in the fridge, it looked like chocolate soup. But after 7 hours, it was very firm, but fluffy. Topped with additional whipped cream. And I used Ghiaredelli milk chocolate squares.
love this recipe...and one of the reviews said that it has partially cooked eggs...Actually as long as the eggs are cooked to exactly 160 degrees they are not undercooked at all, chicken including eggs needs to be at 160 degrees to be cooked just right. so go ahead and indulge pregnant ladies! (I am a chef so I know temperatures!!!)
Exactly what I wanted in a chocolate mousse. Nice rich chocolate flavor. Seems like it would be overkill to just eat it on its own which is why I made it for a chocolate cake but i guess if you're a chocoholic you would! FYI: when I first made this it seems super thin but after refrigeration it firmed up nicely (to those who are concerned with the consistency right after its made).
SOOOOO good! Next time I'm going to use milk chocolate because the semi-sweet was slightly bitter to me. I melted the chocolate mixture in the microwave while I whipped the cream. I transferred the cream to the fridge and cooked the eggs while the chocolate cooled. Make sure you wisk the egg mixture nonstop while heating it over VERY LOW heat. As soon as it starts to smell like cooking eggs, it is done. If you follow the directions, the consistency is perfect and the taste is amazing!! Also, definitely let it set up overnight for best texture.
amazing !!!!! Better than a Resteraunt, just follow directions exactly and itshould turn out great ! Mine was smooth and fluffy,not to sweet, and very rich, could only eat about 4 bites, perfect for a dieter because you won't eat too much in one sitting
I will never use another mousse recipe. It works wonders in cakes or on its own. Thanks for the great recipe!!!
Absolutely loved this recipe! Wouldn't change a thing. The only thing I noticed is that the egg mixture took longer than 1-2 minutes to thicken to 160 degrees. Also, anyone who hasn't made mousse before, the temperature has to be near perfect. Any hotter than 160 and you risk curdling the eggs.
OMG!!!!!!!!!!!!! So, so, awesome. Please try this recipe you will not be sad at all, you will be jumping for joy. I made these for a small Christmas Eve dinner, and everyone loved them. Only thing use your own homemade whipped cream, also I had to stir my egg yolk mixture to get to around 160 degrees for about 5 minutes on low.
I've now made this several times and its AMAZING!!! A definite favorite for dinner parties or just a fancy dessert for me and my boyfriend. Though, while whipping the cream it is best to do it in a chilled bowl. I let my bowl sit in the freezer for a while before whipping the cream, and just to make sure it stays cold I place that bowl into a bowl of ice. The cooler the better for the best texture.
This is the easiest mousse I've ever made. Smooth, creamy and chocolatey. I did goof and add all the water in with the chocolate, so I just put a teensy bit in with the eggs. Easy, and forgiving! *Update* I have made this numerous times, and once did get the dreaded "cooked egg bits", but have had great success otherwise, using different types of chocolate and combinations of chocolate: milk, bittersweet, semi-sweet, and the huge package of double chocolate Ghiardelli that Sam's Club sold last Christmas. My next attempt will be Ghiardelli white "chocolate". I believe the candy thermometer is essential, but now as another reviewer suggested, I strain the chocolate mixture before folding in the whipped cream, just in case. Today, this will fill the center of my chocolate cake, baked with the Wilton heart Tasty-fill pan I just picked up on Valentine's Day clearance. I wanted to give it a try before I pull it out next Valentine's Day.
Excellent mousse. Turned out great. I added 1 tblsp instant coffee grounds to water to give it a cappachino flavor. Putting metal bowl and beaters in freezer before using will give your whipping cream the right consistency. Big hit at my daughter's birthday party. We served over brownie and added a fresh raspberry to each serving.
Great recipe. I used a 8 oz. of whipping cream as it comes in either a 1/2 pint (8 oz.) or 1 pint (16 oz.) and I did not want all the waste. It worked great - was a stronger chocolate flavor than if using the 1 1/4 cup of whipping cream.
I made this with an oreo crumb crust and whipping cream on top and my family raved about it. I will definitely be using this recipe again. Best chocolate mousse I have ever had and it was pretty simple.
Followed the recipe exactly and it turned out perfect. Was very simple to make :) Little bit of fresh whip cream and a strawberry were the perfect match for appeal to both the eye and the taste buds :) I think next time I will try it with Raspberry Puree. One thing is for certain, there will be a next time.
Excellent! You need to be sure to completely melt the chocolate (and I used bittersweet Ghiradelli, not semisweet). Very rich, tasty desert.
This was a fantastic recipe! I didn't follow the directions completely. I still had a log of Bernard Callebaut chocolate in the freezer and thought I'd use it for this recipe - I have no idea how much chocolate it was exactly. Oh my heavens, the end result was phenomenal. Now that I'd spoiled myself I don't think I can go back to a cheap chocolate mousse.
This mousse turns out to be very rich. Its by far the best mousse I have ever had. Please do read other comments for other tips that are overseen in the recipe. The cream needs to be over whipped. Love this recipe, my boyfriend loved it.
Absolutely delicious! I followed some of the high-rated recommendations and: -Used cold coffee instead of water -Used a candy thermometer to get exactly 160 F -Used a chilled dish for the whipped cream Also, since I used very coarse-grained sugar (organic brown sugar), I added 1/8 tsp cream of tartar.
The first time I made this, it had some chunks of scrambled egg in it. I overcooked the yolks. The second time, I whisked the yolks, sugar, and water for 1 minute before putting it on the heat. I continued to stir it until it reached 150 degrees. Then I followed the directions from there. It was a perfect filling for a chocolate chocolate chip cake!
Absolutely delicious. I used semi-sweet chipits and topped it with fresh raspberries - next time I would layer fruit throughout to cut the richness. Perfect dessert!
I thought the recipe was excellent and it was a huge hit at my dinner party. I did add vanilla into the whipped cream as the other reviewer suggested and I found it took me longer to get the yolk mixture to temperature, so leave yourself a bit more time when creating this dessert. In a stemmed glass topped with fresh whipped cream and a fanned strawberry it was very elegant and delicious.
This was the best mousse I have ever had. I used chocolate chips for the chocolate and it turned out wonderful. Other than that I followed the recipe to a tee!
I was looking for a low-sugar dessert to make for my father-in-law since he is borderline diabetic and can't have the sinful stuff I make for everyone else. I followed the recipe but substituted the sugar with Splenda and it turned out just as delicious! Also used Ghirardelli semisweet chocolate and microwaved on high for 1 minute (along with the water). It's now is favorite dessert! Thanks for the great recipe!
Amazing. I had to re-do it, though. the eggs got away from me the first time & got just kinda scrambled. So watch that heat!!
Amazing recipe. Will definitely try this again with different chocolates and a variety of extracts.
I've been making this for years and its always a big hit!! I only modify the recipe by replacing water with strong cold espresso. Very good! I wish I could give 10 stars
Bold, unapologetic, chocolaty decadence! This isn’t your mom’s weak, runny, diet, packaged mousse. This is real calories mixed with more calories and topped with just a few more calories, for good measure. Sweet, delicious calories… Mmm. I followed the recipe instructions exactly, and subbed semisweet for a 70% cocoa dark Belgium chocolate. I had a bit of an issue with cooking the egg yolks for 1-2 minutes. It took me more like 10 minutes, but I was doing it over a double boiler, so that is likely why! It’s sooooo rich, you’re going to want to layer it with something. Like whipped cream! Or brownies. Or, you know, more calories.
Made this for Valentine's Day. I thought it was very easy to make and the results were wonderful. The only change I made was to substitute a 1/4 cup of Amaretto instead of water in the egg yolk mixture. Delicious! I served in martini glasses with fresh whipped cream and fresh raspberries. Definitely a keeper. Thanks for a great recipe!
It took me awhile to get the egg yolks to 160 degrees. When they did, they were cooked and curdled.
This was not what i expected at all the flavor was ok but not at all what i was hoping for. I defiantly would add some vanilla in with the cream before you whip it, I think that was one thing that was really missing. I may try this again. ****Update*****So years later I came across this recipe again. Didn't realize that I had made it before when I planned it for dessert. Now it may have been my inexperience at this kind of thing the first time around, but tonight it was fantastic! I did add some vanilla to the whipping cream. Very rich dessert and so pretty served in wine glasses topped with whipped cream. Thanks!
Luke made this first for a school project! Yummy! Stop cooking eggs sooner than *160.
So yummy! I wanted it a bit sweeter, so I added 1 T sugar and 1 T vanilla extract to the cream as I was whipping it.
I am 7 months pregnant and I was craving mousse. This was an amazing recipe. I made it exactly as it was written. I was worried about the chocolate seizing up because of the water; but it had no trouble. Also I read some reviews that said the texture is off, I think this could be due to not whipping the cream long enough. Mine came out amazingly fluffy. When my husband gets home (military) I will be making this for us. Thank you again :)
Everyone at the table loved this. I like that the recipe has you heat the yolks, some recipes I've used don't and I don't feel comfortable serving raw egg--especially to elderly relatives. I used 8 oz of ghiradelli semisweet chocolate and found the mixture not quite sweet enough, so I upped the sugar to 3 tblsps. I also sub-ed 1/4 cup dark coffee for part of the water. And added 1/2 tsp vanilla for additional flavor.
Well its in the refrigerator. I made it for the family for New Years Eve... It looks beautiful..but it was time consuming and I did take my time to make sure it came out right. A smooth consistency and the I used milk chocolate chips also! Cant wait to try after refrigerated overnight!
I usually don't have time to write reviews but I just had to for this. I hesitated in making it because it sounded time consuming but it was actually very easy and so delicious. It came out the perfect texture and flavor. I had to use cool whip instead of the whipping cream because I decided to make it at the last minute but it worked great so if you are in a time pinch, that is a great time saving step. Can't wait to try it with the real thing!
Oh my GOODNESS this is to die for! This is not the knock off cool whip mixed with chocolate pudding mix that some places try to pawn off as chocolate mousse. Smooth, firm texture. A couple of tips: whip the cream in a frozen glass bowl, and use a candy thermometer to get your yolks to exactly 160, whisking often. Any higher than that and they will start to solidify and chunk up. I also mixed in crushed up heath bar bits. Next time I will try substituting coffee for the water as others have suggested.
I used Ghirardeli semi-sweet chocolate chips (instead of chopped bars) and I would agree with the reviewer who said the quality of the chocolate is key. Use something that is worth tasting. I also used a little unflavored gelatin in my whipped cream and it gave it a nice smooth consistency. I don't own a candy thermometer so I somewhat guessed on the temperature of the egg yolks--when it starts to feel a little hot on your finger, it's time to remove it from the heat. Make sure you don't remove it too soon though. I plan to top it with fresh sliced strawberries and serve it alongside homemade vanilla ice cream. This recipe is decadent and FANTASTIC--totally worth the extra calories.
the husband loved it. was a bit heavy for me. would have made a great pie filling. excellent flavor.
This was decent but not heavenly. I would use milk chocolate next time, or a combination of that and bittersweet maybe. I didn't care for the semisweet taste. This had a nice consistency though. I used an instant-read digital thermometer to check the temperature of the egg mixture while cooking. I used a bowl of ice water with about two trays worth of cubes and set the pan in that. Within less than ten minutes the mixture was getting almost too thick -- so it sped up the time in a big way. This recipe will remain in my recipe box but I'll keep looking to get the quality of a mousse from a restaurant where I had "heavenly" chocolate mousse: Chez Francois.
I don't know what I did wrong b/c mine was the consistancey of a melted milkshake. My egg combo did get away from me as I had some tiny pieces of scramble eggs. The flavor was good though.
this chocolate mousse is soooo awesome!! however, you have be very careful with the eggyolk mixture, make sure you use a cooking termometer and be very careful with the heat. try to whipped your cream before you prepare the chocolate and egg mixture, it will be a lot easy to mix the lot together. nevertheless.... this is a GREAT recipe! a must try...
I needed a "not so sweet, heavy on the chocolate decadence" dessert to serve with a Port (wine). THIS WAS IT! I served it at a food and wine pairing class. I "piped" on to white "won ton soup" spoons and topped them off with a raspberry. The hit of the evening! Not a drop left!
All I can say is, WOW! Rich and creamy... delicious! The only thing I did differently was halving the recipe (I used 2 smallish egg yolks) and used half milk chocolate melts and half Lindt 70% cocoa chocolate. Very nice!! =D
This recipe was amazing! It was very rich, but thoroughly whipping the cream made it quite light and fluffy. My little sister sold dixie cups of the mousse topped with whipped cream and cookie crumbs at a lemonade sale and it was a big hit! I will definitely be making it again.
its brilliant!absolutely fantabulous...and the perfect filling for a dark chocolate cake! infact i made an ice cream dessert by putting one layer of dark chocolate cake (broken into chunks),then a layer of chocolate mousse,again cake(repeat as many times as you wish) and finally, one really good and thick layer of vanilla ice cream!and finally i froze the entire dessert for atleast an hour before serving. i got the most amazing reviews for this from my friends! UPDATE : 26/12/2009 : the given measurements do not suffice for 6 servings so double the ingredients to serve for about 8 people. also, for the given chocolate measure, I used 8 small square of cooking chocolate but only 'coz I love my mousse deliciously chocolatey! And when folding in the whipped cream, do it very gently!
Delicious, but HEAVY. Could only eat a couple bites before putting down the spoon. Might use it to fill a cake, though. It's heavy enough to hold up under the weight.
Heavenly Chocolate Mousse is to die for. Made the mousse then piped into some chocolate shot glass size cups - they were an absolute hit at our Women's Christmas Fellowship. Followed recipe without any changes.
I used coffee instead of water and added vanilla to the whipped cream. I made it in the morning, let it sit all day in the fridge and it was a 4* that night. The remaining one got eaten the next night and it was a 5*. So definately let sit until the next day!
Turned out really good, perfectly chocolatey. The only reason I am giving this 4 stars is because I ran into difficulty with the egg yolk step and ended up scrambling two batches before I got it right. I don't know how crucial the yolks are to the recipe, but I don't like the idea of having uncooked eggs in my mousse. I may try this again and leave them out.
Yummy!!! This is wonderful, and very simple to make. It is time consuming, however. The Mousse and fresh sliced strawberries will fill a cake for my dad's birthday.
holy moley...this is outstanding!! It is SO easy to make, it takes absolutely no talent...just the time and willingness to stand and stir. We do not like dark chocolate so I used 1 cup of Hershey's milk chocolate cips. Per other reviews, I also mixed some leftover coffee in with the water. It took about 10 minutes on my stove for the egg mixture to get around 160 degrees. This is true chocolate mousse!!!!
It was delicious but didn't come out as creamy as I had hoped. Wonderful and yummy though!
I bought a candy thermometer just for this per another reviews suggestion and very thankful i did. It turned out PERFECT, and I'm a complete novice. Take your time and do it right and this is an amazingly decadent dessert anyone would love.
This is going to be incredible! I made it with peppermint stick coffee (Cameron's - leftover from Christmas), and the taste is to die for. But you won't want to. I'm serving it tomorrow night after ribs, corn salad and potato salad. It worked perfectly, and I was surprised at how the chocolate held together even when I added water to it. The wonders of butter!
AMAZING! This is the most decadant mousse ever! Definitly the best recipe! My husband requests this on a monthly basis. Make sure you follow the directions closely though. You must use a heat thermoter for the eggs to get it right. You can add a shot of espresso with the chocolate too and it's delicious. Use good chocolate it's the Key. I use Ghirardelli semi sweet.
This is really good! I used it as the filling for the chocolate cake I made for my husband's birthday. I love the fact that the egg york is cooked to 160 degree, so I don't have to worry about my kids eating it:)
This mousse was easy and came out delicious, fluffy (key is to chill and fold). I would make this again for a dinner party or even a night in on the couch. Only 30 minutes to make.
I made this for my boyfriend, who is a total chocolate addict, and he loved it. In fact he ate one of the extra servings I had made for breakfast the morning after I served it. One tip, make sure to serve this in small portions, because if the portion is too big, the chocolate is a bit overwhelming.
It was very good...next time I will try using a higher end chocolate and see if it makes it even better. Oh, and make a ton of extra whipped cream...it really made a difference (since it is such a rich dessert!)
I have a very watery chocolate mousse for my son's birthday tomorrow - I can't imagine that it will firm up in the refrigerator :( I wish the direction were as thorough as the reviews, which mentioned about wisking the whipping cream, but I'm not sure it would have made a difference. I could not fold the whipping cream into the chocolate mixture, it just took over the whole chocolate mixture. Oh well. I'll try something else tomorrow.
Very light and delicious. First time I made them I didn't whip the cream enough so the mousse had too much liquid in it. It was still tasty though. I made this again tonight and whipped the cream for a good 14 minutes. This time it turned out perfect. I'm serving this as a light dessert for a small gathering tomorrow evening. I think it'll be good topped with cool whip.
PERFECT! I made this recipe as it is and used the mousse as a layer in a trifle I was making. It could not have been better...absolutely wonderful!!!!
I thought this was a great recipe! I made it for my family and they loved it. I crushed up oreos and put some of them in the bottom of the dessert bowl, then put in a scoop of the mousse, then sprinkled another layer of oreo, then a dollop of cool whip, and then sprinkled more oreo crumble on top. It was delicious!
I have made this recipe a few times with good results. I wanted to increase the amount so I used a 12oz bag of semisweet chips, 3 Tbsp butter, 3/4 cup water, 3 Tbsp sugar and 3cups heavy cream. I added 1 tsp vanilla to the chocolate mixture. I also added 1-2 Tbsp sugar to the whipped cream, optional. It came out excellent and made at least 10 servings.
I had been making a different mousse recipe for a while and came across this one. Thought to try it out for a change. The yolks definitely give it more body - which was a nice surprise. I also didn't have a candy thermometer, and did like another poster - trying to eye when it got custardy, seemed to work, but I was really nervous that I'd mess it up. I also, put it in the freezer for 5 min, stirred, put it back for 5 min, and stirred again - that definitely made it simpler - especially in the wee hours of the morning.
