-
-
My review
Creamiest Chocolate Mousse
1
je_suis_unique
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 45 m servings 274Original recipe yields 10 servings (10 Servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 6176 Ratings
-
-
-
-
-
Most helpful positive review
2/25/2008
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 wa...
Most helpful critical review
7/20/2006
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 chu...
Most helpful
Most positive
Least positive
Newest
2/25/2008
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 wa...
4/10/2007
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 b...
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...
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. ...
4/4/2010
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 perfect...
1/7/2007
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.
7/19/2009
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...
4/16/2006
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 r...
7/20/2006
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 chu...