Recipe courtesy Jacques Torres
Show: Chocolate with Jacques TorresEpisode: Chocolate Indulgence
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Whip the cream to soft peaks and add about 1/3 of the melted chocolate. Fold gently with a rubber spatula. Mix the remaining chocolate into the whipped cream. Mix only until combined, as you will deflate the cream if you overmix. Place the mousse in a large pastry bag and pipe into decorative serving cups.
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Photo: Chocolate Mousse Recipe
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By crisstara318
on October 06, 2011
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I didn't make this 1 however I made Sunny's and her's was really good.I was looking threw the others 2 see what's the difference.I was thinking what if following this recipe except use lite or fat free cool whip instead of the heavy or whipping cream.Just a thought some of you might want to consider in trying.I didn't follow Sunny's to a T b/c I didn't have whiskey on hand.So I used peanut butter 2 Tablespoons w/Vanilla flavoring it seized up after refrigerated when I started stirring it so the other one I just ate it & it didn't seize up.So after refrigerating don't restir it again,it will deflate & seize up.Just dip spoon in as eating pudding.
By ohkrista
Auburn, WA
on November 09, 2010
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This was good, but very rich. You must eat this with a big glass of milk! Very easy to make.
By Grace1228
Coral Gables, FL
on October 05, 2009
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After reading the comments, I decided to add more chocolate and the mousse turned out great. I used 3 cups of semi sweet chocolate morsels. The best part is that it is so easy to make that it can be made at any time. I don't know why the recipe says it's intermediate; that must be a mistake.
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