Chocolate Mousse

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This is a really good recipe. I just have to say that when it comes to the egg yolks, mix it with a little bit of sugar and warm over the double boiler. You just wanna warm it up, after its warmed up whisk til it's light in color and thick. I went to school for pastry arts and done chocolate mousse plenty of times.

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I LOVE this mousse! It is great served with fresh berries.

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Make this the day before - you won't be sorry! I served in a glass with layers of fresh raspberries and then topped with a dollop of fresh whipped cream. The raspberries really help cut up the richness of the mousse.

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It was tasty! It actually tasted better the next day. Great make ahead recipe. My chocolate mixture seemed really weird (it got thickish, but it turned out okay though, which is all that mattered. I made brownies and put pieces of them in. It was awesome!

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This is extremely sweet, which I love, but I think I'd prefer a lighter taste with a whipped dessert. It took me about an hour to make it (perhaps I got distracted, but it's worth it. Let your chocolate cool a bit and your yolks will not curdle. I like to use this as a cupcake filling, but it's excellent on its own.

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Excellent! I too tempered the egg yolks by mixing in a bit of the chocolate. I used granulated sugar and semi-sweet bakers chocolate. I agree with poster below, recipe took about 20 minutes to make. Very light, very smooth, most delicious. I served it in tall shot glasses for Christmas Eve desert. I was impressed myself.

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I would recommend adjusting the chocolate so that you get a mix of semi-sweet and more bitter chocolate. Sugar is integral into the form of the foam network, so don't skimp too much there. Use powdered sugar instead of granular sugar to make a lighter, airier foam network. This absolutely divine served with finely diced walnuts sprinkled on top.

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Servings can be portioned on the smaller side into martini glasses and topped with whipped cream and fresh raspberries. Truly, this takes about 20-30 minutes to make... not 5. This is a wonderfully impressive dessert and feeds many since the portion should be small. It is quite deceptive how rich this mousse is....even for the biggest chocolate lover! And can be made easily in advance! Fantastic!

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So Good!! the first time I made this the eggs curdled :(, but the taste was still great. A great way to make this the smoothest mousse ever is to temper the eggs by 1. making sure the eggs are room temp 2. adding a little chocolate mixture to the eggs little by little until it turns medium brown. 3. then add the egg yolk chocolate mixture to the rest of the chocolate. GReat RecipE!!!

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LOVED IT!!!!!!!!!!!!!!! I made it for my sisters b-day and in the first 5-10 minutes it was gone!