Easy Chocolate Mousse

From: TrueMainerChic1986

On Nov 9, 2009

From: tomsawyer

On Jun 14, 2009

This is a very delicious and easy reipe. I cut this in half and left out the Grand Marnier. This ended up like sort of a pudding. In order to chill it quick I put it in the freezer for 5 minutes which worked great! Made for ZWT5, Dining Daredevils.

From: Muffin Goddess

On Jun 9, 2009

How can something so easy to make taste sooo amazing?! I used some 85% Lindt bars that I had lying around for the chocolate. Because the 85% chocolate has barely any sweetness of it's own, I did sweeten my whipped cream a bit (which I wouldn't have needed if I used sweeter chocolate). I loved how the Grand Marnier gave it an extra flavor dimension that you couldn't quite identify (there was no alcohol-y taste there). I'd definitely like to try this with sweeter chocolate and other liqueurs, too. I served this with some Pirouline filled wafer cookies. I'll definitely be using this recipe again, thanks for posting! Made for ZWT5 Zingo.

From: ~Bliss~

On Mar 31, 2007

This was delicious. You need to follow the directions, and make sure the cream is stiff; don't cheat and snack on the chips; no extra water to make the chips melt (and make sure they are ALL melted). The first time I made this, I didn't get the cream stiff enough; ate a handful of chips; not all the chips melted, and the texture was off. The only "problem" is that it made too much for me to eat at the time, and it had to sit for almost a week in the fridge. It was still delicious; hadn't separated; looked yummy, but I was afraid of the raw eggs and dumped it. What a waste!!!!! BTW, it still tasted wonderful being a week old. I think the next time I make this, I will just half the recipe, and, yes, I will be making this a lot. Thanks for a wonderful recipe Meg....