Dark Chocolate Mousse

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Simply deecious..............

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SOOOO GOOOD! First time making mousse so this recipe turned out perfect, simple and delicious. I used 4oz. semi-sweet and 2oz. milk Ghirardelli's baking chocolate. I also added 2 more tbsp of sugar. Perfect!!!!

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Very rich and creamy texture. For sure will try again. Came out perfect.

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This recipe is phenomenal!!!! I made Beatty's Chocolate Cake from Barefoot Contessa on this website, which is incredibly moist and then layered 3 layers of this chocolate mousse between the cake. Make sure to use good quality chocolate. It makes a huge difference! I used both Ghirdarelli's semi-sweet and milk chocolate to make this mousse and increased the sugar to 3-1/2 TBSP as suggested by others. I topped the cake with a semi-sweet ganache and this cake was truly a piece of heaven! You won't be disappointed!

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perfect! We served them in crunchy almond cups and topped it with vanilla bean whipped cream. Will definitely make this again!

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This mousse is probably my favorite dessert. Its light and very versatile (can be served plain, with berries, whatever. I've even used it as an "icing" before. I've also made it with a high quality milk chocolate. Phenominal recipe; restaurant quality. Thanks Bobby "Flava" Flay.

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This is an excellent mousse recipe!!! It is sooooo simple and quick. It's not overly sweet. None of us can keep our spoons out of the bowl! It came out so light and decadently chocolatey. Many of the other celebrity chefs' recipes we tried came out poorly and were difficult to make. This is a true winner!

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Not only a very easy recipe, it's very delicious too. My husband and son loves it

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http://www.InspiredCuisine.com This is one of the best mousse recipes I've seen.

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I had high hopes for this recipe, however after chilling in the fridge the chocolate crystallized into precipitate, studding the mousse with little hard chocolate bits. Not good at all.