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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 (48)

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Average Rating:

Total Reviews: 48

Showing 31-40 of 48

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  • on October 14, 2006

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    my picky 10 year old even likes this

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  • on October 01, 2006

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    This was the best recipe ever! I didn't tell my guests they had eaten tofu until they had finished eating. They were shocked! I looooved the incredible flavor of the dish. I will definitely make this again. My Mom made it the very next week after she ate it the first time - just to keep and have on hand in the fridge! It was fabulous - gave me that yummy pudding taste I've been missing since I've started eating healthier. Love all of Elie's recipes!

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  • on September 27, 2006

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    This was very good, but not the first day it was made. The first day, it was very soft and 'pudding-like,"
    the taste was just ok. I thought this was another dissapointment, but two days later I wanted someting chocolaty and decided to have some more. What an amzaing difference! thick, creamy, and delicious. worth the wait.

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  • on September 02, 2006

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    So easy to make and don't feel guilty eating it! My husband and teenage daughter absolutely love it. I found it very rich so I added a little bit more tofu.

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  • on August 28, 2006

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    I made this after watching the show and wow it is so delicious I will definitely make it again. I used rum instead of brandy and skipped the cream but it was still very tasty. As a chocolate addict this definitely gets a two thumbs up from me.

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  • on August 28, 2006

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    My only problems were that Ellie said to use 2/3 cup superfine sugar and she put it in 6 ramekins on her show. The recipe says 1/2 cup superfine sugar and yields 5 servings. Is the nutritional analysis below the recipe for 5 servings or 6 servings? The recipe tasted delicious with 1/2 cup superfine sugar. Next time, I'll use 2/3 cup and see if there's any difference. I didn't have brandy so I used a tablespoon of Irish cream liqueur. I bashed my granulated sugar in a mortar & pestle to get superfine sugar.

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  • on August 26, 2006

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    This lady is a genuis!! This is the best tasting healthy dessert I have ever had and its so simple to make!

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  • on August 24, 2006

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    I was surprised that this was so good and rich, and that it did not at all taste like tofu. It is only as good as the chocolate you use, so use the best you can find. I used Kahlua instead of Brandy, and doubled it. It gave it a great, but subtle, flavor. I skipped the whipped cream on top, it doesn't really need it. I am not sure why people complained about this being too thin, mine came out extremely thick (I would add a tad more liquid next time.

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  • on July 25, 2006

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    The chocolate taste was dark and fantastic. The texture was really great--thick, smooth, and creamy. Like another reviewer, I used semisweet chocolate chips and then did about 1/2 the sugar (so 1/4 c plus a few extra teaspoons. It turned out really nicely and was super easy and fast. I made mine without the whipped cream and it was still great.

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  • on July 25, 2006

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    I know by now I should stop being shocked that Ellie's recipes are delicious, but this one is SPECTACULAR!!! It is rich and creamy, and you would never guess it was made with soy! This would make a great pie filling as well, and I may do that for a pot-luck I am going to this Friday. (And I will not tell anyone how good it is for them!

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Nutrition Facts

Nutritional Analysis
per Serving
 
Calories
278
 
Total Fat
13 grams
 
Saturated Fat
6 grams
 
Protein
6 grams
 
Carbohydrtes
35 grams
 
Fiber
3 grams
 
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