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Showing 1-5 of 5
on January 05, 2014
on June 27, 2011
I made this 2 hours ago, it is splendid! Silky and creamy and yet pretty light! I put some granulated sea salt , just 2 twists , it made all the diffrence. Oh, I also left out the sugar and the mousse is still sweet enough. Good and easy recipe !people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By PBJ Maker
on August 15, 2006
on March 27, 2005
YUM! I found out at 11am that I had an extra 5 people to feed for Easter Sunday dinner, so I whipped up a double quantity of this and it was ready before dinner was! I used less eggs (because I ran out) and it was still awesome. I also used dark cooking chocolate and didn't need to put sugar in. It's quite thick but was perfect with fruit salad and ice cream. It was all gone by the end. Thanks for putting something on dairy-free!! Woohoo!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #166592
on October 09, 2004
You need to use very fine sugar so that it disolves properly. It comes out very thick, so the second time, I added the egg yolks first, and a little milk to let it down slightly... then whisk your egg whites until they stand in peaks and gently fold in. Gives a much lighter texture. You can also add alcohol to this along with the eggs (for the adults that is!)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (115 g)
Servings Per Recipe: 6