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Dark Chocolate Mousse Recipe

Dark Chocolate Mousse

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (79)

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Average Rating:

Total Reviews: 79

Showing 11-20 of 79

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  • on April 20, 2012

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    I tried this recipe by the book so to speak and it was delicious. Then I thought mmmm pie. That was good too. But then I added my own spin and made it as white chocolate mousse, milk chocolate mousse then put it in a graham cracker pie shell I put the white chocolate mousse on the bottom the chocolate on top and put a couple in front of a crowd and they BEG for more. If you like this recipe just try it in a pie. Yummmmmy

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  • on April 04, 2012

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    everyone who tried this recipe thought it was amazing! the richest chocolate mousse I have ever made, and I have tried plenty of recipes. After reading other peoples' reviews, I added a bit more chocolate- about 1/4 cups' worth because it was not looking dark enough. Overall a great recipe.

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  • on February 29, 2012

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    it's very easy to make. but to me, it's not chocolatier enough. next time i will put more chocolate.

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  • on February 20, 2012

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    This mousse was so easy to make and is sinfully delicious!

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  • on February 16, 2012

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    This recipe is a keeper! To get the right consistency, don't be in a rush. Delicious!! Use a very high grade of quality chocolate for best results.

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  • on February 12, 2012

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    This recipe is amazing! It is so rich and creamy and is just awesome!

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  • on February 10, 2012

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    I was apprehensive because this was my first time making mousse. To to mention, I didn't have the appropriate pans/tools required to make this dessert. I'm absolutely thrilled at the result (my boyfriend loved it too!. Just use a little common sense and you'll be fine.

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  • on January 30, 2012

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    I found this too be soooo easy and excellent as an authentic mousse. I am a foodie and found the texture to be fine. The key to the proper texture is how you fold in the whites and the whip cream. It is important to get the air into it to get the mousse "fluff."
    I too, freeze the ss mixer bowl in freezer (always have vs. over ice.

    I kicked it up a notch by adding Chambord to the whip cream on top. Rasperry chocolate mousse!

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  • on January 09, 2012

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    I also thought this was more of a cream than mousse - I actually did use it to layer a cake but since its consistency isn't very firm/thick it just squished out the sides when I added the top cake layer... will be searching for a thicker mousse next time!

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  • on January 01, 2012

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    A bit disappointing.. to come closer to an actual mousse and chocolate flavor you'd have to either double the amount of chocolate or half the amount of cream. This was a chocolate cream not mousse. It feels like eating chocolate flavored whipped cream. It just doesn't compare to the classic French mousse. Quite quick and easy to make though. Might make for a cake filling.

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