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This recipe makes two kinds of mousse: bittersweet chocolate and milk chocolate.

Source: Martha Stewart Living, January 2006



Cook's Notes

The egg yolks in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

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How would you rate this recipe?
  • ksegal
    7 JUN, 2013
    What size ramekins do you use for the cake part?
  • Grace Massa Langlois
    25 APR, 2013
    If you're making the mousse for the Triple Chocolate Mousse Cakes I offer some tips on my site - I usually make two batches and freeze half of them to enjoy whenever I fancy. They take about 20 to 20 minutes to thaw in the fridge.
  • suzisweet
    28 FEB, 2013
    For those having a problem with the milk chocolate...try increasing milk chocolate...that should help it set better
  • sassy85
    10 MAY, 2012
    Apparently for milk chocolate you should use less cream but I haven't tried it yet
  • camurdoch
    5 DEC, 2011
    I love this recipe but can't get the milk chocolate mousse to set either! I want to make it again for Christmas. Anyone have any suggestions? Maybe a specific brand of milk chocolate is needed? Thanks!!
  • djohnson84
    28 AUG, 2011
    The mousse tastes great, but I have had a difficult time with the milk chocolate mousse being thinner and not stiff enough. Any suggestions?

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