Mousse au Chocolat (Chocolate mousse)

This is a great mousse. But I'm updating my review for other novices like me. I can never look at a recipe and see what should be done ahead of time. So I hope this helps someone else: 1. Whip the cream first and set aside. 2. Separate the eggs and whip the whites and set aside. 3. Start melting the chocolate (if you're like me and using a double boiler). 4. Start the sugar/water combo. Then follow from there. Doing it this way has saved my sanity. I use all the egg whites instead of tossing 2. And I omit the GM and the coffee.

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I dislike mousse that is heavy like pudding(If I wanted pudding I would make it) but this mousse is smooth and creamy(in my oppinion like mousse should be). I ommited the coffee and grand marnier and it was still soo good. This recipe makes a lot but I dont think any will go to waste;) just one note DONT add the egg yolk mixture to the hot chocolate it will seize. Thanks for posting the perfect mousse recipe!

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Perfect texture (I've used ll the eggs white), makes a huge batch (cut in half if you're a small family) of both mousse and dishes to wash. I'm lactose intolerant so I used margarine (Earth Balance) instead of butter and NutriWhip instead of heavy cream. Note: do not add the whole sugar syrup if using NutriWhip, it makes the preparation way too sweet! I found the coffee taste overwhelming as well, I will try without it next time. This mousse recipe is a keeper! It's a great base to vanilla / butterscotch as well!

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This is a fabulous mousse recipe! I used all espresso (no coffee) and Three Olives Triple Shot Espresso vodka instead of Grand Marnier.

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I've never had chocolate mousse before, probably b/c I thought it would taste like pudding. Well, I was incredibly wrong. This is a light airy cream with a deep, rich dark chocolate flavor. I love love love this! Note: Dont cook the sugar syrup mixture too long or it becomes chunky and wont blend into the yolk mixture, I threw in the extra whites too and it made just a tad more volume-wise, also I let my chocolate cool a bit too long and it didnt mix in well, I had small chocolate pieces floating around but this didnt affect the wonderful chocolate flavor at all!

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Truly a lovely creamy chocolate dessert that is bound to be a hit with all chocolate lovers (and who isn't other than my very own DH) I love coffee and chocolate together but even for us it was just a tad to much and think next time I'll cut it down and just use the expresso and leave of the strong coffee. That said it's one of the nicest mousse's I've made - but WOW, what a LOT of dishes. Think I'll make this for my next company dinner - it's bound to impress and thankfully (with all the dishes) can be made ahead of time.

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This was so smooth and amazing! We added a bit more whipped cream with powdered sugar but everyone raved over it. It tasted as good as those layered boogie desserts you see at the gourmet bakeries!

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Great!

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This is wonderful! I have now made this twice and found the review about the beginning order of preparing the ingredients to be very helpful. The recipe is not really difficult, just make for a lot of washing up ... but is worth if for company or special occasions.

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Fabulous choice for anytime!

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Amazing!! My youngest son would love to Thank-you for this recipe, he almost ate the whole thing by himself.

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Mmmm Heavenly really is the only word to describe this delicious mousse! I've made mousse before and always found it heavy and too filling but this was light and tasted like more!! Served it sprinkled with grated white chocolate and strawberries.

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Delicious! I made this for my daughters French class and it was a big hit. It required a sink full of dishes; but was well worth it!

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Yum! We licked the bowl clean:) My friend Colleen doesn't even like chocolate mousse and she thought it was to die for!

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This is OHMYGAWD!! I found this recipe to be a lot easier than it looks, had to use a few bowls but WOW! The end result was fabulous. Everyone loved it. DH, a chocolate lover can't stay away from it. The only change I made was I used the "extra" egg whites with the other 2 as I didn't want to waste them and I used Kahlua instead of Grand Mariner. This one's a keeper. The best Chocolate Mousse I've ever had, and I'm an expert on chocolate!

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Hey there, Mean. Just as the other recipes, of yours, I'v tried, this wonderful. This was my first time to make mousse and your instructions were simple. The only thing I did differently was substitute Grand Marnier with Cape Velvet (a South AFrican cream liquor which goes great with coffee). This was smooth, light and very pleasing to the pallet. Very rich. I had quite a bit left over, so I put them in pop sickle molds to have for later. Thank you, Mean, for yet another delicious treat. LeeAnn PS....just an update. Made this again, yesterday. Went ahead and used the 2 egg yolks from the 2 extra whites (didn't want to waist them). I also put crushed Pecan Sandie cookies in the bottom of ramikens before dishing up. SCRUMPTIOUS!

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Although this was good, I did not care for the coffee flavor. I believe next time I'm going to omit the coffee and see how it tastes. However the texture was wonderful and if I think it tastes better when I omit the coffee, I'll give you more stars. :)

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This is really easy to make in spite of what appears to be a complicated recipe. It is REALLY rich and we can't eat much at a time. I made it once with the grand marnier and once without. It was just delicious either way. I think next time I make it, though, I will half the recipe. It's almost too much of a good thing unless company is coming over or something!

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This is very tasty and easy to make. I will be making it again.

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