Comments on: Chocolate Mousse

By: Anonymous

Anonymous — Thu, 29 Dec 2011 21:42:00 +0000

Please see the FAQ page.

By: Annie

Annie — Fri, 04 Nov 2011 12:42:48 +0000

Adding one third of the egg whites helps lighten the texture before you fold the rest in. If you add them all at once, you are more likely to deflate the whole thing leading to suboptimal texture.

By: Linda

Linda — Fri, 04 Nov 2011 12:21:17 +0000

Yum-looking! A couple of questions: Does the stand mixer HAVE to have a whisk attachment? And when you say ‘fold in the remaining egg whites’ do you just mean put the rest of the egg whites in? And why do I have to add one third of egg whites then put the rest? Couldn’t I just put all of the egg whites in at the same time? Thank you!

By: Annie

Annie — Fri, 11 Feb 2011 16:28:30 +0000

I’m really not sure, sorry! I only know how it functions as it was meant to – just as plain chocolate mousse. However, you might want to check out the chocolate overdose cake on the site. It has a mousse filling that I know is the right amount and also holds up well. Good luck!

By: Chelsea

Chelsea — Fri, 11 Feb 2011 16:21:55 +0000

Hi Annie! Love the site!
I just had a question about this recipe. I was wondering if this mousse recipe would be suitable to make into a 9 inch pie? I was just planning on making a chocolate graham crust and then filling it with this recipe. Do you think that it would hold up well enough? And will it make enough filling? Thanks! :D

By: Carly L

Carly L — Sat, 01 Jan 2011 02:16:03 +0000

I bookmarked this a long time ago, but just go around to making it tonight for our New Years Eve dinner and it was so good! I can’t believe I waited this long to make it. I will definitely be making it again soon. Thanks for the recipe!

By: Jelli

Jelli — Fri, 07 May 2010 14:57:23 +0000

I made this last night, only substituting butter for the water. After filling my ramekins, I licked the spatula and was horrified by a thick terrible eggy taste. Nervous, since I’d made it for company, we served it chilled and….delish! Not sure what magic happens between the mixing and the refrigerator time, but the egg flavor goes away and is replaced by a rich yummy chocolate. Thanks for sharing.

By: Annie

Annie — Thu, 25 Mar 2010 10:37:14 +0000

Meg, if you’re going to take the time to make a delicious chocolate mousse, I highly recommend whipping your own cream for the topping rather than using Cool Whip. It takes just a couple of minutes but is so much more suitable. I pretty much always tend to prefer bittersweet to semisweet chocolate, though I used semisweet when I made these because it was what was available at the time. I love it either way, I’m sure.

By: Meg

Meg — Thu, 25 Mar 2010 09:27:41 +0000

WOW my 3 yr old and I just made these and they were so rich! I highly recommend using cool whip to even out the flavor. We used semi sweet chocolate, I think next time we might try bittersweet. Do you prefer one over the other?

By: Julia

Julia — Mon, 22 Mar 2010 19:13:27 +0000

photos are beautiful! I love all your dessert recipes I looked at so far.