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My review
Polly Welby's Excellent Chocolate Mousse
Polly Welby
"I use French chocolate with a 70% cocoa content. Serves four people, or one greedy one! Chill for a couple of hours, and use the firmed mousse to make chocolate truffles. Heavenly. "
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Ingredients
45 m servings 570Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Chop chocolate and place in top of a double boiler, or in a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Allow to cool slightly.
- Whip cream in large bowl with electric mixer until soft peaks barely form.
- Fold chocolate into cream and spoon into serving dishes. Chill 30 minutes in refrigerator, until set.
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Reviews
Read all reviews 5872 Ratings
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Most helpful positive review
3/25/2007
I think the trick is, you need to fold the whipped cream INTO the chocolate. (the recipe says to add the chocolate to the cream) And I added a teaspoon of sugar to the cream before whipping. Whi...
Most helpful critical review
3/6/2008
Easy to do, but not the best result ever. Definitely only refrigerate for about 30 minutes prior to serving - otherwise you end up with a block of dark chocolate.
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3/25/2007
I think the trick is, you need to fold the whipped cream INTO the chocolate. (the recipe says to add the chocolate to the cream) And I added a teaspoon of sugar to the cream before whipping. Whi...
2/23/2007
I had this finished under 15 minutes! I altered only slightly using semisweet chocolate chips (melted in microwave), I added 1 teaspoon vanilla extract and 2 tablespoons confectioners' sugar to ...
2/14/2007
Tastes great! It doesn't look so great, though. Hopefully others can learn from my mistake. I cooled the chocolate as directed. In the meantime I chilled the bowl and whisk I was going to us...
4/16/2006
This recipe was so good. I've tried more complicated recipes but none were near as good as this one. I wanted an eggless mousse recipe because I have small children that would be eating it. C...
5/3/2005
This was SOOOOO good! Thanks aton! I don't really like using gelatin or raw eggs in my mousse, so this was a great alturnative. And it isn't too sweet! Thanks! Would highly recommend. P.S. mic...
2/1/2008
WOW I'm in heaven! So easy, so quick, so divine! Definitely add the whip cream to the chocolate 1 scoop at a time to prevent clumpies...heck, bring on the clumpies, it's all good! I have used...
12/9/2004
This was delicious, but it was difficult to get the right consistancy. If it is chilled to long it is very thick and not long enough it is too light. Still lovely.
3/6/2008
Easy to do, but not the best result ever. Definitely only refrigerate for about 30 minutes prior to serving - otherwise you end up with a block of dark chocolate.
9/11/2010
Easy tip: Add some heavy cream to the chocolate while it's melting and use a whisk to blend it together. Then, place the melted chocolate/cream mixture in the refrigerator for a few minutes, s...