59

Here's what you do-- add 1/4 teaspoon of cream of tartar to the egg whites after you've begun to froth them. This will keep everything from separating. I served this mousse hours later and it wa...

While the taste was good, i left the mousse overnight and it seperated making it disgusting to eat with the egg whites pooling at the bottem. also it took both a lot of time and it had those chu...



Dawn Camacho 104 2

Here's what you do-- add 1/4 teaspoon of cream of tartar to the egg whites after you've begun to froth them. This will keep everything from separating. I served this mousse hours later and it wa... Read more



SAVANNAHVJS 31 5

This is a wonderful recipe. Advice for others --- the mousse is not made to sit. It's supposed to be prepared, then eaten.... Letting it sit in the ice box will allow the proteins and fats to b... Read more



rachel gibeley 695 43

I can't really rate the recipe because I haven't made it yet, but I was reading some of the comments and I have some advice. Add a tablespoon or so of corn syrup to the melted chocolate to solve... Read more



TODDREDFORD 118 24

Incredible! Make sure everything, except the cream, is at room temp before starting or the chocolate will not cooperate. If you don't have the alcohol try some vanilla or strong black coffee. ... Read more



naples34102 0 3k

This is mousse as mousse should be, with beaten egg whites. I would have preferred this with semi-sweet chocolate, but that's a minor criticism and no fault of the recipe. It turned out perfect... Read more



dk 0 1

This is a great recipe as long as you make it right. If the cream and eggs aren't whipped exactly how it specifies, weird things may happen. Read more



TACOMADRAGON 80 2

Here's some suggestions from a Kitchen Witch who knows how foods work. The recommendation of Cream of Tartar in the eggwhites is right on. The thing with the melted chocolate is that is your... Read more



Metis2be 52 10

This is extremely good. Same problem as everyone else though, the chocolate clumped while it cooled down. Still extremely delicious. Even so, I probably won't make it again, I'll look for a r... Read more