Chocolate Mousse

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This is an ok recipe. It didn't achieve that smooth-as-silk consistency like other mousses I've made. I used espresso powder and it worked fine. It was tasty, but I won't make this again. Also, if you don't want the risk of salmonella from uncooked eggs, then find another option.

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Amazing! It was such a hit at the party that I didn't get to taste any and had to make it again.

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Fantastic - it's a party! Made it for my daughter-in-law's birthday dinner. I read a few recipes, including Julia's and Alton's. The reviews helped me to choose this one. I agree with the mise en place, having the 3 bowls ready and in place at the same time so that the chocolate can go into the egg/liqueur mixture, then fold the whipped cream. A few people said there wasn't a lot of flavor, so I added vanilla extract to the whipped cream at the very end of whipping. very tasty. Raspberries are in season and flavorful as well, so...toppers.

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Made this for my in-laws last night and everyone loved it! I've never made chocolate mousse before and was surprised how simple and fast this recipe was. I was a little worried because my chocolate hardened a bit before I could fold in the whipped cream, but this made for delicious bits of smooth chocolate running throughout the mousse. Everyone loved it!!! I could eat this every night.

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This did not work for me - I had to throw it out twice after starting over. As soon as I added the chocolate to the egg/sugar mixture, it sets into a rock hard lump. Awful. So, there's no way of adding it to the cream... I give up, useless recipe.

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Ok i first tried alton browns recipe for this and although good i felt it lacked something and was very pleased that i came upon this recipe! As i added the chocolate egg mixture to the cream it was all lumpy so thank god i only added half of the whipped cream! I wound up beating the crap out of it with a hand held whisk then added the remaining whip and it was absolutley perfect. One more tip is to beat your cream first cuz if you dont that chocolate will harden and it will be a pain to fix! Also make sure the chocolate has cooled before you add your egg yolks or they will cook and it will ruin the whole thing. If you love rich creamy desserts then this is a great one to try!

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I never write fan mail, but Chef Anne really IS a rock star! These instructions are crystal clear. The only thing is, I didn't measure the Kahlua, this didn't use enough, so I had to thin the chocolate mixture a little with cream before mixing both mixtures, but it turned out perfect: smooth, silky, rich. Absolutely no left overs! Am making this again at week's end!

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Came out most yummy and was super easy to make. Took advice from previous reviewers and had the whipped cream done before I started the chocolate mixture. My chocolate was setting up too fast and to save it I used the handmixer to incorporate it into the egg mixture. Think this helped give an extra airiness to the mousse. Used Bailey's as my liquor of choice in it.

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Easy and AWESOME! Made this for my honey last night for Valentine's Day and it was sinfully delicious! I had the mousse in the fridge in 20 mins and decided to take DCUnitedchica's advice and spike the whipped cream on top. I was all out of bailey's so I used kahlua and it was heavenly. Almost feel guilty that something so easy was so impressive to serve...almost! Thanks for the great recipe!

Also a good idea from miabell24 to whip the cream first before you combine the chocolate and eggs. My chocolate mixture cooled almost to the point that it didn't incorporate but I was able to rescue it. I can see how that may have altered the texture for some.

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Absolutely delicious and simple!! I made extra whipped cream to add a dallop up top, but to the top whipped cream, I added Bailey's Irish Cream to make it even more amazing. So simple, I love Anne, she's a little rough on the outside, but she's funny and her recipes are DELISH!!