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Heavenly Chocolate Mousse
September 20, 2008

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.

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