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    You are in: Home / Recipes / Chocolate Velvet Mousse Recipe
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    Chocolate Velvet Mousse

    Average Rating:

    3 Total Reviews

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    • on September 29, 2003

      Used Kahlua and Caillebaut chocolate and your recipes like caillebaut are becoming a fixation for me you really put out good stuff Petitfour, I find that you have usually covered the permutations either giving us a lot of possibilities or challenges to draw outside the lines and keep it as good. hmmmm....

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    • on March 07, 2009

      Doubled the cream (for a lighter mousse), used 1 1/2 tsp instant coffee (no instant espresso on hand) and didn't add Grand Marnier (didn't have any liquor on hand) but otherwise followed the recipe. The extra whipped cream created a bit lighter/fluffier texture and the coffee added a nice subtle undertone. I doubled the recipe and got an excellent dessert dish and filling for some crêpes the following morning. Thanks for posting!

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    • on December 18, 2004

      When made as written with 1/4 cup cream, this is the consistency of a chocolate truffle once it sets up in the frig and just as good. I used Bailey's Irish Cream liqueur. Don't forget to add the cream of tartar to the meringue as it's not mentioned in the directions. Scrumptious and, as stated by P4, versatile.

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    Nutritional Facts for Chocolate Velvet Mousse

    Serving Size: 1 (384 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 164.0
    Calories from Fat 95
    Total Fat 10.6 g
    Saturated Fat 6.1 g
    Cholesterol 106.3 mg
    Sodium 56.8 mg
    Total Carbohydrate 6.3 g
    Dietary Fiber 0.0 g
    Sugars 5.2 g
    Protein 4.4 g

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