*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Outstanding, simply outstanding! This recipe is the reason that Chef John is the first person I've added to my "chefs I follow". I've made it 4 times now in less than 3 weeks. I'm not a dessert person, but I like mousse, trifles, pudding etc. I received a couple good quality chocolate bars (Lindt) for xmas. The first time I made this I used the dark chocolate one. I did use less chili because I'm sensitive to hot spice, but it didn't bother me. It was killer good. The second time I used the milk chocolate bar because it was all I had. Equally good in a different way... softer, fluffier, more subtle. I used the full amount of chili powder. 2 more times with the dark chocolate. Every time is excellent. I'm now going to look for good quality sugar free chocolate so I can experiment with a diabetic friendly version for my husband. This recipe rivals chocolate mousse that I have eaten in any high quality restaurant. Thank you Chef John!
I looked and looked at recipes because I wanted to make something for National Chocolate Mousse Day (April 3) and decided on this one and WOW, it did not disappoint. I added the pepper but only had cayenne and I added strong coffee to the chocolate instead of water. It made for a hint of coffee that did not overpower the chocolate. This recipe is a winner!
Delicious! And OH, SO EASY! Very elegant and romantic dessert. I'd make it again. Used a dark chocolate candy bar with 77 Percent Cocoa. Also, added a couple of teaspoons of powdered sugar to stabilize the whipped cream and to balance the bitterness of the chocolate. Very happy with the results. Another great recipe from Chef John!
This recipe is super easy!! Since I did not have whipped cream I saved the egg whites and whipped those. But I doubled the portion of egg whites. Ex: I used 2 egg yolks for the chocolate mixture and whipped 4 egg whites. This recipe is superb for a Valentines day treat!
Love it! I'm a huge fan of dark chocolate and this recipe is fantastic. This was my first attempt at making mousse and I found the video and instructions easy to follow. The mousse held up well to me piping it into individual dessert cups. My fiancé found it to not be sweet enough so maybe next time I'll add sugar to my heavy cream before whipping it. I on the other hand thought it was just right. I used Lindt 70% cocoa, smooth dark chocolate.
Made this for my chocoholic daughter's birthday. I used a warm brownie cup put in the frozen good ice cream with mousse on the top then covered with meringue in broiler for a minute and it was to die for.
I will make it again. The 6 oz dishes really only make enough for 3. So-fill them less!! I also would use coffee in the first addition of water and that might make it a little more interesting Otherwise really did like!