Comments on: silky, decadent old-school chocolate mousse

By: Christine

Christine — Sat, 07 Jan 2012 18:36:52 +0000

I’ve made this numerous times and never screwed it up, so it’s a winner in my book. :) We’re having friends over tonight for carnitas (you can take the credit for that idea too!), and for dessert I bastardized this into Mexican chocolate mousse by adding a teaspoon of cinnamon and 1/4 teaspoon of cayenne to the melting chocolate. I also used coffee liqueur instead of Cognac. DELISH! Thinking some cinnamon-agave whipped cream will be perfect on top. Great recipe and post!

By: Maiken

Maiken — Sat, 31 Dec 2011 04:38:45 +0000

I made it for our New Year’s Eve party tomorrow and it turned out fabulously! Since I had bought the chocolate ahead of time I only had 72% cocoa chocolate, but I added a little bit of sugar into the yolks and whites. No electric mixer here either, so I hand whipped all the other ingredients. But I figure it used up some of the calories I will be ingesting. :P One other commenter was very helpful in suggesting you do all the whipping ahead of time and then just assemble once the chocolate has melted. I licked the bowl clean and it will be hard not to get into the chilling desserts… Thanks, Deb!

By: Julia

Julia — Mon, 29 Aug 2011 18:31:26 +0000

Thank you so much for this recipe. I was always afraid of making chocolate mousse because it sounded so complicated. Your mousse turned out to be better than the one that I buy at the bakery! I already made it two times; my fiancé LOVES it!

By: Anna

Anna — Tue, 23 Aug 2011 03:14:46 +0000

Dang it, I should have checked here for a chocolate mousse recipe first! My mom wanted it for a filling for her birthday cake, and I just made a different recipe which didn’t turn out very well :( *hitting myself for not checking SK first*

By: Fanya

Fanya — Fri, 08 Apr 2011 00:51:26 +0000

Can’t believe it’s actually so easy to make! Just made it cuz I need chocolate dessert but ran out of sugar =(

Since I’ve got no hand mixer, turns out pulse on food processor works quite well for the egg white, cream, and yolk as long as you rinse and towel dry in between. And I added rum cuz that’s the only liquor on hand.

By: Anne

Anne — Mon, 14 Feb 2011 05:27:06 +0000

jus made & ate this with friends (a french couple) – they loved it! (and i did too!). thanks!

By: Mumsie

Mumsie — Sat, 29 Jan 2011 20:33:36 +0000

I’ve been saving this recipe for a special occasion & today is the day! It’s a small miracle that I haven’t eaten all of it after tasting from the bowl; man oh man is that ever good!!! Thanks!

By: Joshua Targownik

Joshua Targownik — Thu, 06 Jan 2011 16:40:55 +0000

I made this exactly as written for a big Christmas dinner in Toulouse, France. It got many compliments, and people helped themselves to seconds until it was all gone.

By: Ann

Ann — Mon, 04 Oct 2010 15:06:29 +0000

Oh my goodness!!! I made this for a dinner party on Saturday night to tremendous applause! I added a little finely grated orange zest in place of brandy or liqueur and put some raspberries and grated chocolate on top. Thanks for making me look like a domestic goddess ;o)

By: victoria

victoria — Tue, 23 Feb 2010 23:58:12 +0000

And…another question. Anyone have much success freezing this? I have three quarts of milk chocolate mousse in my fridge as I write this…