Chocolate Mousse

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I think this by far is the worst recipe I ever used!! Thats all I have to say about that...

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Smooth, creamy, indulgent. This recipe adds an elegant ending to a dinner party. I used premium bittersweet Ghiradelli chocolate and starbucks espresso powder. It tastes amazing. I served in martini glasses with a Ghiradelli square cut in half (triangle and some chocolate shavings. Our guests were impressed.Super easy recipe that makes you look like a professional! (love that!

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I added all bittersweet chocolate and some good quality vanilla, and the mousse was delicious. The chocolate did, however, became too solidified to add without remelting. So, I beat my egg and sugar just 3 minutes after removing them from the heat, then placed my egg bowl back over the hot water and whisked in the chocolate by the spoonful until it melted completely--this only takes about a minute. I removed the bowl and whisked the mixture for about a minute to cool off, added the coffee solution and vanilla, then added a little whipped cream to lighten the mixture. Then I folded in the rest of the cream and put the mousse in the frig. It turned out wonderfully.

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I cannot handle any coffee, so I made a slight subsitution. I used freshly ground cinnamon in place of the espresso. The taste just popped! Wow! Great recipe. It is so light and flavorful I can see making this all the time! I was looking for a signature dessert, I think I may have found it.
I had the same problem with the chocoloate leaving little tiny pieces in the mousse. I think I know what the issue is. The chocolate is melted before whipping the eggs, a process that takes about 10 minutes. I think the chocolate is cooling too much and partially beginning to solidify. When the eggs are mixed in, they aren't that warm, so the chocolate is cooled even more. I'm going to try to reheat the chocolate a little and then fold in the eggs.

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this is so light and yummy. i to get the bits of chocolate in my mousse. i think it is from not melting the chocolate all the way. instead of putting it on a double boiler i did it in the microwave. i wouldn't change it. the bits just melt in your mouth. this is an easy dessert for any chocolate lover

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My friends and I do a formal dinner several times a year and we are all in charge of one course. I was incredible impressed by the flavor and the short time it took to make it. I substituted coco powder for just over a TBS of cinnamon-which created a powerful seasonal blend of flavors. This is an easy recipe but one with great results! Happy cooking!

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I was a bit intimidated by this recipe, as I have never attempted to make a mousse before. There are a lot of steps and it does take some time, but it was worth it. I too wound up with little flakes of chocolate in the mousse, so not sure what can be done to fix that, but it still tasted delicious.

My boyfriend divided the batch into three martini glasses; I ended up finishing mine off right then but he only ate half of his and commented that he should have divided it into six glasses instead of three--it is that rich. I just happen to be a huge choco-holic and love rich desserts, and while he really liked this mousse too, just a little bit was enough for him. I will definitely be making this again!

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It's a little bit hard to make, but it's soooooooooo worth it, I just substituted the espresso powder with brewed espresso and I added more than 1 tbsp coz I adore coffee, and it turned out SUPER!!! This is Restaurant Quality!!!!!!

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I did not use the espresso either. But boy oh boy. It was wonderful. Like one other person I read, I had little bits of chocolate too. I think my egg mixture was not quite as hot as my chocolate mixture. But, the results were light and fluffy. Texture was great. My guys loved it. My 20-year-old son (who isn't really a chocolate lover said I was spoiling him with such a "better than awesome" dessert. I will make it again and again and again...

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I have made this recipe 3-times and every time I tell myself I will not get those little bits of chocolate when I fold in the whip cream, but it keeps happening.
I made it last night, because I was having people over for Dinner. Well everyone love it, and they even ask how do you get those little bits of chocolate in there, when they hit your tongue they melt ever so slowly POW! a burst of chocolate it wonderful! "Do you grate chocolate in the Mousse" If they only knew, it was a mistake. I think I won't change a thing next time.