Rating: 4.15 stars
78 Ratings
  • 5 star values: 43
  • 4 star values: 16
  • 3 star values: 10
  • 2 star values: 6
  • 1 star values: 3

This is one of the best chocolate mousses I've ever tried. It's so creamy (o.k. probably extremely fattening but holiday calories never count, do they?)I personally make the mousse without any alcohol added. Garnish with whipped cream and chocolate shavings for an extra special effect.

Recipe Summary

prep:
45 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
10
Yield:
10 Servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.

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  • In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.

  • In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.

  • Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.

Nutrition Facts

274 calories; protein 6.3g; carbohydrates 15.1g; fat 20.7g; cholesterol 185mg; sodium 56.7mg. Full Nutrition
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Reviews (62)

Most helpful positive review

Rating: 5 stars
02/26/2008
Here's what you do-- add 1/4 teaspoon of cream of tartar to the egg whites after you've begun to froth them. This will keep everything from separating. I served this mousse hours later and it was incredibly smooth, rich, and delicious. I also made a ginger syrup by boiling some slices of ginger with a couple tablespoons of water and white sugar, then straining the ginger. I added this to half the batch to make some regular chocolate mousse and some ginger chocolate mousse (topped with candied ginger). Both came out great. Thank you! Read More
(162)

Most helpful critical review

Rating: 2 stars
07/20/2006
While the taste was good i left the mousse overnight and it seperated making it disgusting to eat with the egg whites pooling at the bottem. also it took both a lot of time and it had those chunks everyone is referring too. Read More
(19)
78 Ratings
  • 5 star values: 43
  • 4 star values: 16
  • 3 star values: 10
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
02/26/2008
Here's what you do-- add 1/4 teaspoon of cream of tartar to the egg whites after you've begun to froth them. This will keep everything from separating. I served this mousse hours later and it was incredibly smooth, rich, and delicious. I also made a ginger syrup by boiling some slices of ginger with a couple tablespoons of water and white sugar, then straining the ginger. I added this to half the batch to make some regular chocolate mousse and some ginger chocolate mousse (topped with candied ginger). Both came out great. Thank you! Read More
(162)
Rating: 5 stars
04/10/2007
This is a wonderful recipe. Advice for others --- the mousse is not made to sit. It's supposed to be prepared then eaten.... Letting it sit in the ice box will allow the proteins and fats to break down and seperate. So... EAT EAT EAT!! Read More
(95)
Rating: 4 stars
10/25/2007
I can't really rate the recipe because I haven't made it yet but I was reading some of the comments and I have some advice. Add a tablespoon or so of corn syrup to the melted chocolate to solve the clumping issue. The molecular structure of the glucose in the corn syrup helps to prevent crystallization. It is very often added to frostings puddings and jelly for this reason. Read More
(72)
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Rating: 5 stars
12/25/2007
Incredible! Make sure everything except the cream is at room temp before starting or the chocolate will not cooperate. If you don't have the alcohol try some vanilla or strong black coffee. I've used dark semi-sweet and milk chocolates and all were successful. Read More
(50)
Rating: 4 stars
04/07/2010
This is mousse as mousse should be with beaten egg whites. I would have preferred this with semi-sweet chocolate but that's a minor criticism and no fault of the recipe. It turned out perfectly without the cream of tartar some reviewers say is a must tho' adding it won't hurt anything. I didn't use the optional kirschwasser but added vanilla instead which actually heightens chocolate flavor. I do have a favorite chocolate mousse recipe however where butter is melted along with the chocolate and I prefer the added richness the butter lends. Still this is a fine recipe. I piped it into chocolate shells and plated it with "Raspberry Sauce " also from this site. It was a dessert I'd be proud and confident to serve to anyone. Read More
(43)
Rating: 5 stars
01/07/2007
This is a great recipe as long as you make it right. If the cream and eggs aren't whipped exactly how it specifies weird things may happen. Read More
(30)
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Rating: 5 stars
07/20/2009
Here's some suggestions from a Kitchen Witch who knows how foods work. The recommendation of Cream of Tartar in the eggwhites is right on. The thing with the melted chocolate is that is your get one tiny drop of water in melted chocolate it will clump up (called freezing up) and there isn't a thing you can do about it. Well you can let the chocolate cool and chop it up for cookies but it isn't even real good for that since it crumbles. If your chololate clumps up throw it our and start over. Trust me I have tried everything else. Read More
(22)
Rating: 4 stars
04/17/2006
This is extremely good. Same problem as everyone else though the chocolate clumped while it cooled down. Still extremely delicious. Even so I probably won't make it again I'll look for a recipe without raw egg and something made with cocoa powder rather than chocolate. Read More
(20)
Rating: 2 stars
07/20/2006
While the taste was good i left the mousse overnight and it seperated making it disgusting to eat with the egg whites pooling at the bottem. also it took both a lot of time and it had those chunks everyone is referring too. Read More
(19)