Chocolate Mousse

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Very good if you follow recipe and use 4 oz of chocolate and not 24 oz as the user below.

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I found this very heavy for a mousse, the consistency was almost like icing rather than a fluffy melt-in-your-mouth mousse that I am used to. I thought 24 ounces of chocolate seemed excessive & now I know why. Plus I had SO MUCH product, I didn't know what to do with it all. Won't make this one again.

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I have never liked Chocolate Mousse until I made this. So, so good
& not too difficult, either. Definitely worth a try!

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This Was Super East For Me To Do! I Only Did 2 Egg Yokes & 1/2 A Cup Of Suger, And I Had No Problem Trying To Melt My Suger. I Also Added Some Dark Chocolate Chunks In There For Some Extra Flavor! It Is Super Delicious And I Recomend Anyone To Try It!

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It was not as easy as indicated. It took forever and a day to get the sugar to melt. I think maybe the egg yolk/sugar mixture should be added slowly while being stirred. I gave up after 45 minutes and just used it as it was. The flavor was wonderful and I will try again, with a few adjustments. Also, it makes A TON of mousse. Maybe I will cut the recipe in half next time.

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I was looking for a chocolate mousse, to make tonight, for our 4 generation dinner. I am so glad I chose this one. We all liked it; even our surprise guest who popped in. I followed the directions to a "T." Next time I will make it ahead of time so it will be a bit cooler. Will definitely make this again. Thanks Paula!!!

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I made this for Valentine's Day and I loved it. I cut a half cup sugar from the recipe and it was still delicious. I am pretty sure the key is having everything at room temperature when mixing. Delicious!

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This was great, but I wish I had followed the recipe and used all bittersweet chocolate. I used half bittersweet and half semisweet and it was reeeally sweet...and that says a lot coming from me! It was great with raspberries and strawberries. I made half the recipe (used 2 egg yolks and 2 egg whites and it was more than enough for 4 or 5 people.

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Very sweet and too liquid. I kept it in the refrigerator for 6 hours and only the top layer firmed.

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My expensive chocolate siezed up when I added the tempered egg-sugar mixture. I'm frustrated because I NEED this recipie for tonight, Valentine's Day dinner!