Chocolate Mousse

The mousse turned out amazing and was easy to make. Will definitely be making again!

Personally I feel like the emotional toll this recipe took wasn’t worth it. It is absolutely delicious but an emotional roller coaster. If you watch the video you should be fine. The thing is, there are inconsistencies between the written recipe and the video, mainly being the melted chocolate. YOU DON’T COOK EGG YOLKS DIRECTLY. THIS IS HOW YOU MAKE SCRAMBLED EGGS. This by all means shouldn’t’ve worked, and yet it’s the best mousse I’ve had in a long time.

Easy to make and it is really light. Very delicious 😋

It was really good!

I have made this twice. The first time was to see how it turned out. I followed the recipe, except I followed the video instructions and she lets the chocolate melt in the hot custard, whereas in the written instructions it says to melt the chocolate first. I used a 73% cacao bar the first time and the taste was incredible, but it was missing the springiness of a mousse, though it did look like the picture, so I'm sure it was correct. The second time I made it I used 60% semi sweet delux baking chocolate chips. This time I followed the written instructions but I melted the chocolate in a bowl over boiling water. I added a package of unflavored gelatin to the cream/egg mixture. I put it all through a strainer and then put it back on the stove over boiling water because I realized that one of the egg yolks didn't make it in and since it's a chilled dish I didn't think raw yolk would go over well. I whisked constantly until the yolk was incorporated and it was creamy. I put it through a strainer again and it was so smooth that there was nothing left behind in the strainer. While I was making that I had my stand mixer's metal bowl in the freezer with the cream and sugar chilling. I find that it gives a much nicer whipped cream if it's really cold. I let the chocolate cool in the fridge for about a half hour before I made the whipped cream. I stirred a little of the whipped cream into the chocolate and then folded the chocolate into the whipped cream. I got 6 servings out of it both times. Both ways tasted great, but my small changes made it feel more like a gourmet mousse with a little more stability. I learned from a local restaurant that basil is a good compliment to chocolate so I served mine with a sprig of mint and a sprig of basil. It was a hit.

can i freeze this mousse?

The recipe was easy to follow. Although for step 2 in making stiff peaks with the cream and sugar, I didn't actually get stiff peaks. But still the chocolate mousse I made was delicious. Definitely going to make it again! Thank you so much!

Made this for the first time about two years ago on my boyfriend's birthday and he absolutly loved it. I have made it a few more time after that and it turns out better each time. I don't really bake much, but this is an easy recipe to follow and turns out delicious. Enjoy!

Can i put the mousse in a piping bag and use it a day after making it or will it change the texture. Sry but first time making it.

I used this instead of whipped cream on a pavlova, and it was delicious!!

Thanks~ my 16 year old son LOVES mousse AND is the only one I know who can eat this by the pound and not gain an ounce. So not fair.

Easy and delicious !!!

Terrible. Ended up with chocolate soup.

Fantastic recipe, and easy as pie! Beautifully smooth and creamy.

This is so easy and wonderful. Topped with a dollop of whipped cream and shaved bittersweet chocolate. Makes a perfect dessert for a special dinner. I made this a day ahead, you would never know it!

We have friends come over for dinner every other week and I've never had so many compliments than when I made this mousse! Super easy. I even cheaped out and used Baker's chocolate and it still turned out great. I put the mousse in assorted ramekins and tea cups and added whipped cream on top. I made smaller portions so this recipe made 8 for me.

This is so decadent and delicious that people won't believe how easy it was to make. I've made this many times and it never fails to make people swoon when they taste it.

This is easy and is very good. Everyone who ate it loved it.

I am a caterer in Chicago