Comments on: silky, decadent old-school chocolate mousse http://smittenkitchen.com/2009/10/silky-decadent-old-school-chocolate-mousse/ Mon, 15 Mar 2010 21:47:56 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: victoria http://smittenkitchen.com/2009/10/silky-decadent-old-school-chocolate-mousse/#comment-351430 victoria Tue, 23 Feb 2010 23:58:12 +0000 http://smittenkitchen.com/?p=5093#comment-351430 And...another question. Anyone have much success freezing this? I have three quarts of milk chocolate mousse in my fridge as I write this... And…another question. Anyone have much success freezing this? I have three quarts of milk chocolate mousse in my fridge as I write this…

]]> By: Diane http://smittenkitchen.com/2009/10/silky-decadent-old-school-chocolate-mousse/#comment-350938 Diane Sun, 21 Feb 2010 22:44:50 +0000 http://smittenkitchen.com/?p=5093#comment-350938 Deb, I have this mousse around five times now and it has never failed me. Thank you so much.:D Also, I was wondering if this mousse could be use as a pie filling to make an improvised Chocolate mousse pie? Deb, I have this mousse around five times now and it has never failed me. Thank you so much.:D Also, I was wondering if this mousse could be use as a pie filling to make an improvised Chocolate mousse pie?

]]> By: Sarah http://smittenkitchen.com/2009/10/silky-decadent-old-school-chocolate-mousse/#comment-349464 Sarah Sun, 14 Feb 2010 03:27:26 +0000 http://smittenkitchen.com/?p=5093#comment-349464 This is delicious! I think I overbeat the eggs (I didn't read until too late that I was supposed to stop at soft peaks) and it still turned out perfect! Thanks so much, I honestly think it has officially subdued my endless chocolate craving! This is delicious! I think I overbeat the eggs (I didn’t read until too late that I was supposed to stop at soft peaks) and it still turned out perfect! Thanks so much, I honestly think it has officially subdued my endless chocolate craving!

]]> By: Katie http://smittenkitchen.com/2009/10/silky-decadent-old-school-chocolate-mousse/#comment-348095 Katie Tue, 09 Feb 2010 14:59:46 +0000 http://smittenkitchen.com/?p=5093#comment-348095 Here's the sign of a good recipe for harried cooks: you can miss something important and have it still turn out well. I completely forgot to add the butter (which I didn't realize until someone said the word butter the next day). My chocolate/yolky mix hardened up some before I could fold in the whites and cream, so I just put it all in the mixer and called it chocolate chocolate chip mousse! It was delicious, and no one knew! Here’s the sign of a good recipe for harried cooks: you can miss something important and have it still turn out well.

I completely forgot to add the butter (which I didn’t realize until someone said the word butter the next day). My chocolate/yolky mix hardened up some before I could fold in the whites and cream, so I just put it all in the mixer and called it chocolate chocolate chip mousse! It was delicious, and no one knew!

]]> By: victoria http://smittenkitchen.com/2009/10/silky-decadent-old-school-chocolate-mousse/#comment-347498 victoria Sat, 06 Feb 2010 17:44:52 +0000 http://smittenkitchen.com/?p=5093#comment-347498 thanks! wasn't sure if anyone was still checking comments - i appreciate it! thanks! wasn’t sure if anyone was still checking comments – i appreciate it!

]]> By: deb http://smittenkitchen.com/2009/10/silky-decadent-old-school-chocolate-mousse/#comment-347231 deb Fri, 05 Feb 2010 21:43:10 +0000 http://smittenkitchen.com/?p=5093#comment-347231 It depends on how heavy the cake is but I would play it safe and set it with a little gelatin. It depends on how heavy the cake is but I would play it safe and set it with a little gelatin.

]]> By: victoria http://smittenkitchen.com/2009/10/silky-decadent-old-school-chocolate-mousse/#comment-347225 victoria Fri, 05 Feb 2010 21:18:52 +0000 http://smittenkitchen.com/?p=5093#comment-347225 question for those that have made this: after the mousse is chilled, is it stable enough to be layered in a cake without having to add in gelatin? question for those that have made this: after the mousse is chilled, is it stable enough to be layered in a cake without having to add in gelatin?

]]> By: MamaShift http://smittenkitchen.com/2009/10/silky-decadent-old-school-chocolate-mousse/#comment-347147 MamaShift Fri, 05 Feb 2010 13:48:35 +0000 http://smittenkitchen.com/?p=5093#comment-347147 Gawd, I love you for not making me put sugar in this. I am an enormous fan of slightly sweet sweets. Gawd, I love you for not making me put sugar in this. I am an enormous fan of slightly sweet sweets.

]]> By: Rachel http://smittenkitchen.com/2009/10/silky-decadent-old-school-chocolate-mousse/#comment-345342 Rachel Fri, 29 Jan 2010 09:48:13 +0000 http://smittenkitchen.com/?p=5093#comment-345342 Tasted great. But the cream curdled twice for me and on the third try, it peaked, but weakly (has to stop before it curdled again). It did not mix smooth and silky as well, I seem to see some texture in my mousse. Am I doing something wrong? The whipping cream was cold, but not extremely cold. I did chill the mixing bowl. Tasted great. But the cream curdled twice for me and on the third try, it peaked, but weakly (has to stop before it curdled again). It did not mix smooth and silky as well, I seem to see some texture in my mousse. Am I doing something wrong? The whipping cream was cold, but not extremely cold. I did chill the mixing bowl.

]]> By: Leah http://smittenkitchen.com/2009/10/silky-decadent-old-school-chocolate-mousse/#comment-344787 Leah Tue, 26 Jan 2010 03:41:07 +0000 http://smittenkitchen.com/?p=5093#comment-344787 Oh my lands! I've had this bookmarked for a while, but had to wait until I'd recovered from the holidays. My 5yo and I made this tonight. He declared it "delicious" and I wholeheartedly agree. Oh my lands! I’ve had this bookmarked for a while, but had to wait until I’d recovered from the holidays. My 5yo and I made this tonight. He declared it “delicious” and I wholeheartedly agree.

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