Chocolate Mousse

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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!

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This simple recipe produces a fantastic mousse: rich and sweet, and just the right density. My first attempt left me dissatisfied with the texture; the egg yolks had quickly curdled when added to the chocolate mixture, leaving the final product clumpy (although still delicious. I would highly recommend tempering the eggs a bit first. I did this in my second try, and it made all the difference. The result was near-perfection.Thank you, Mr. Florence! Keeping this one on file.

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I made this for my French class yesterday, and it was amazing! I used semi-sweet and bittersweet chocolate, and it turned out perfectly.