Can you make this same recipe using white chocolate? I followed the recipe exactly and it turned out perfectly. I love all your recipes and never had a problem with making them. It seems we now have a new favourite chocolate mousse recipe! This mousse was easy enough to make, but the taste was far too sweet for my liking. Dollop the whipped cream over the mousse and top with chocolate shavings. amazing these directions really helped me make this chocolate mousse. I did have to change the whipped cream to a “sturdy” whipped cream as I needed the mousse to withstand 4 hours outside of refrigeration. thank you. Get up to 50% off a luxury towel set! Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. if you have a whisk, that would work. I made this delicious yummy for New Year’s Eve. Everyone loved it, especially my husband who grew up in a house with delicious homemade chocolate mousse (no pressure!). Yes, Ines, it sounds like maybe the chocolate was not fully melted. My end result became watery not foamy. I was pleasantly surprised to easily find pasteurized eggs at my local Giant Eagle grocery store. That said, there are certain risks associated with eating raw eggs and it’s not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system. This is a lovely, light and decadent dessert. I will make this recipe again. Enjoyed it, I didn’t have an electric heater but whisked the egg as much as possible, turned out good but very much like a chocolate fudge instead, still delicious! . Chocolate mousse has very few ingredients so it’s important to use the best quality chocolate — its flavor will shine through. Hi Sammy, The butter smoothes out the flavor – I highly recommend using it. made this this morning for my husband with dark chocolate. Add the remaining 2 tablespoons of sugar and the vanilla. Gradually beat in. Great easy recipe. I'd love to know how it turned out! Good Food Deal They are all super successful and decadent! Thank you! I had been looking for a long time for a mousse recipe and this was really fun to make and really fun to eat. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. The data is calculated through an online nutritional calculator, Edamam.com. No, that shouldn’t have presented a problem. Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water). After so many failed attempts, this one really pulled though. I’m concerned about changing something we love, but trust you! I’ll definitely make again. And if the French liked it, you know it had to be great! I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Double Chocolate Pavlova with Raspberries & Mascarpone Cream. I’m thinking that perhaps you didn’t do anything wrong at all but were just anticipating a slightly different texture. Whisk the egg whites to soft peaks, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds). I topped it with some berries as well as the whipped cream topping (also unsweetened). Glad you like it! Thanks, Jenn. Gently fold the cream into the chocolate mixture, making sure not to mix any more than necessary. This field is for validation purposes and should be left unchanged. If you don’t have the cookbook, let me know and I can email you a copy of the recipe. Yes, seizing up means that the eggs began to cook when added. Delicious and I don’t even like chocolate! Excellent recipe! Thanks. If you used fresh, properly refrigerated and clean grade A or AA eggs with intact shells, and avoided contact between the yolks or whites and the shell, you should be okay. Thanks for another winner, Jenn. I’d recommend sticking with bar chocolate here. I made it and it turned out. (I don’t have any at home.). One reader did mention that she tried it with good quality chocolate chips and was happy with the result, so it may be worth a try. Hi Nour, I’m sorry you had a problem with this! How many actual cups of mousse does this recipe make? Can I add a peppermint flavor to this? Suggest small serving sizes as it was very rich. I like that your recipes try to use metric measures but in this case you are using grams to measure sugar and instructions refer to adding cups of sugar. I’m am so glad you posted the Chocolate Mousse recipe. Thanks. Divide the mixture evenly between 6 dessert glasses, cover, and chill in the refrigerator until set … Stir, allowing the residual heat in the bowl to melt the chocolate completely. i wanted to try & make this. For future reference, if you’re looking at the very top of the page right under the recipe titled there is an orange box that says “Jump to Recipe.” If you click on that, it will take you directly to the full recipe. Did you use pasteurized eggs? Until now. I had purchased some mousse from Wegmans last week but wanted to make my own. Hi Jenn. How about the whipped topping? I already had the chocolate chips mentioned above on hand so I used them and the recipe turned out great with them. I made this recipe for a small group of French tourists and it was a hit. Chill in the fridge for 2–3 hours, or until set. I halved the recipe and used just one egg for the egg white and yolk. Should I roll the berries in sugar, or just use frozen ones? Thanks Jenn – saved me buying something I won’t use anywhere else. Add the sugar and whip to medium peaks. Made this for dessert last night. I would let the chocolate mixture cool to room temperature, and be sure your eggs are at room temperature as well. Hi Eliana, Sorry you had a problem wtih this. I was not able to finish more than a third of it. Thanks! Dollop the whipped cream over the mousse and top with chocolate shavings. Get new recipes each week + free 5 email series. Hi Hiba, I think it would be really difficult to achieve the right texture for the egg whites with a fork. or is there a substitute? Too much sugar. Hi Destiny, I think it should work. We would like to the know the appropriate amount of time one needs to wait to make it again . I have experimented with adding a hit of coffee or booze to enhance the flavor; both versions are good but the family consensus is that plain chocolate is best. Make-Ahead Instructions: Mousse can be made up to 1 day ahead of time. Hope that clarifies! I can’t wait to try this recipe. . Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.). Thank you so much! Do not whisk beyond this stage - the egg whites will start to collapse and separate into dry froth and runny liquid, and you'll lose all the air that you've whisked in. Recipes taste best the way you have it with both cream and separated eggs. Pretty darn rich but worth it. It tastes amazing. I also used chocolate with 50% cocoa and this mousse was wayyyyy too sweet. I’m not as skilled at making desserts but this was definitely do-able. I prefer a lighter filling than regular chocolate pie. Made this the other night and it was a hit! If you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours. I would buy a lot of extra chocolate bars because once you add in the butter, whipped cream, etc the chocolate will become lighter so if you want to darken it up a bit you’ll have to have more chocolate on hand to add in, Made this tonight and thought I followed the recipe correctly. Hope you enjoy! Beautiful recipes…very easy…I had never melted the butter and chocolate in the microwave, what a great discovery…recipe worked perfectly…love it thank you from New Zealand. I don’t think you added them too soon because if you had, you would have chunks of cooked egg in the mousse. Night before a luncheon? I’m sorry that you were frustrated by the placement of the recipe. I thought it would be best to use pasteurized eggs in this recipe as I am entertaining two elderly moms! My 7 year old daughter helped me and even she loved it. Hi Vena, Sorry for any confusion! It is a little sweet so i added brownie chunks and raspberries. Looking at the ‘how to make’ photos, I realize now that I beat the yolks before adding them. I was thinking of sprinkling frozen blueberries on the top of each dessert dish. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. Can I put this mousse on a premade pie crust? Delicious and deceptively light tasting. Please let me know by leaving a review below. Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted. It matches what we consider to be the best chocolate mousse we ever had in Paris several years ago! Husband accidentally bought bittersweet instead of semisweet chocolate. I followed the recipe exactly but the mousse ended up being “sandy”. If that is a concern, try to find pasteurized eggs.

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