Try this Chocolate Mousse #03 recipe, or contribute your own.
Melt chocolate in top of double boiler over warm, not boiling, water. Let cool to lukewarm. Add whole eggs and egg yolks. Mix until well blended. Add vanilla. Whip cream and powdered sugar until soft peaks form. Beat egg whites until stiff. Stir in a little cream and egg whites into chocolate mixture. Then fold in remaining cream and egg whites, making sure it is all well blended. Refrigerate at least 8 hours. Serve in deep wine glasses or champagne glasses. Whip cream and sugar for topping. Note: This chocolate mousse may also be made in a 10 inch springform pan with a crust. Prepare a crust of cookie crumbs, butter and sugar and line the bottom and side of pan. Pour chocolate mixture into crust (may be frozen at this point). When ready to use, thaw in the refrigerator overnight. If not frozen, refrigerate for at least 8 hours. When ready to serve, top with sweetened whipped cream. Yield: 12 to 14 servings. GEORGEA MCKINLEY GREAVES (MRS. THOMAS G.) GREENVILLE, SC From
Pumpkin Cheesecake #03
Kevinzo 4y agoEpic, epic, epic, epic, epic!
carmey 5y agoyum!! Kids loved it :)
townsendtom 9y ago
annick1960 11y agoThis is NOT chocolate mousse if it has a crust.
Sherri 11y agoI prepared this as a mousse and boy was it good! Indeed a chocolate lovers delight. I halved it and it made 8 servings, topped with sweetened whipping cream. Fabulous!!