Chocolate Mousse

I made this for a Birthday party & everyone loved it. I served the mousse in wine glasses with whip cream on top. They looked pretty fancy.

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Really good, very easy!

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I love this mousse!! I have been looking for so long for a good chocolate mousse recipe that did not require eggs and finally my search is over! This mousse is light and fluffy with a perfect chocolate taste and so easy to make - I have made it 3 times in the past week! I do follow germie3's suggestions of using the double boiler and putting the vanilla in with the whipping cream instead of the chocolate, and definitely put your bowl and mixers in the freezer before whipping the cream. I have used this mousse as a filling and frosting for a cake, in place of the cream in a strawberry shortcake, and on its own, and all 3 times it was fantastic. I also fold mini chips in after adding the chocolate, you can never have too much chocolate! Thank you for sharing!!

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I loved this recipe, so easy and good. I did melt choc. chips and water together on low heat in a homemade double boiler, for about 15 minutes, till it was nice and smooth. I let it cool till room temp. then whipped the cream and vanilla till fluffy and sifted the icing sugar into it while beating....Then, I folded choc. into creamed mixture. It came out perfect ,will make again...Thank You Sandra for a easy tasty recipe...Oh , yes, I also chilled my bowl and beatters in freezer while choc. was melting..

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This was very simple to make and it came out grand. I melted the chips for 30 seconds in the microwave instead of doing it on the stove. The flavor is consistant with chocolate mousse I have had before.

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Okay...everyone bear with me. This is aimed at people, like myself, who haven't ever worked with whipping cream. The taste is excellent but I didn't know to keep whipping the cream until it was a "Cool Whip" type texture. Someone also later told me that the longer you whip, the firmer the texture. I'd read to beat the whip 2 minutes, but that was not nearly long enough & thus, my mousse was much too runny vs. being airy. I thought it'd set up, but alas it did not. I will most definitely make again - next time knowing how to better utilize the whipping cream.

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Mine came out gritty! bummer1 I think it might have been because of the chocolate I used. The whipped cream was the right texture, until I added the chocolate. It still tasted good- but my hubby compared it to chocolate grits! LOL- I made it a second time- but used strawberries pureed and folded into the whipped cream. Didn't taste like grits this time!

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This is so great, I had to make a chilled desert for a school project with 4 variations so i used different types of chocolate with it. white chocolate works wonders! :)

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Delicious And easy! I liked that it didn't have eggs in it.

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i made this delightfull desert for my french class they all thi=ought it was delightfull and yummy

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The recipe is great for what it is. I halved it and it made a TON, I couldn't imagine needing to double the recipe for 7 people. I prefer real mousse made with eggs and such, but didn't want to take the time, so this is a great substitute. I melted the chocolate in the microwave with milk. I had no problems with anything seizing, it came out extremely fluffy and very smooth. Just make sure that the whipped cream is fully whipped (and not turning to butter) and fold in the chocolate after its had a bit to cool. Would serve to friends, but not as a fancy dessert.

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Loved this!!! so yummy. It was supposed to serve 8-10 but it I doubled it for 7 people and it was just barely enough. We all had small portions(diets) too. I doubled it from then on. Really yummy though. I am glad I used the good chocolate for this the flavor just popped more.

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This was easy & delicious! Made it for a dinner that received rave reviews. I used a dark 60% chocolate which made it very chocolaty. For the last person who said the water separated from the chocolate, you probably needed to use a heavier pan along with heating it at a lower temperature. Chocolate can be cranky & doesn't really like high heat. I usually do it at medium or lower depending on how hot your burners get. Awesome recipe & I'm now going to share it on facebook so that the people that have been asking for it can enjoy it!

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I tried making this recipe twice but did not turn out either time the water seemed to seperate from the mixture and when put in the fridge went rock hard. This was being made for a christmas dinner i made for 20 and no-on touched it except me cause i know it tatsted better than it looked

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Very simple to make and doubles as a great frosting if you keep your cake chilled! It's a bit sweet for me, so I'll probably cut back on the powdered sugar next time. Since chocolate chips are quite expensive here, I used a couple of Meiji chocolate bars instead and it turned out just fine. Thanks!

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This recipe is really simple and easy. The flavour is okay but the texture isn't the greatest. It's a nice recipe to use for filling a cake or as a weeknight (rich) dessert but not impressive enough for a formal event.

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Very nice: simple and light. I followed Chef #356274's suggestion by chilling bowl and beaters. Good plan.

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This was great! Glad to find a mousse recipe that didn't call for gelatin or egg yolk. Perfect consistency and flavor. Thanks!

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Thank you for the recipe! I was looking for something light and sweet. I, too, made a couple of substitutions (used a combo of Kahlua and coffee instead of water), and I would do it again, but I'd make it as is, too!! Texture turned out perfectly! I used heavy whipping cream although it wasn't specified and it whipped up nicely!! Thank you, again, Sandra!! What a yummy treat!!

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