I made this recipe twice today using the same ingredients both times and my rating is based on my 2nd attempt. On my first attempt, having been cautioned by another reviewer about heating the chocolate too long, I probably didn't heat it quite long enough. It was smooth, but the butter took a very long time to melt. The resulting mousse was definitely grainy. That graininess was due to chocolate, not sugar, however. On my 2nd attempt, I made sure to melt the chocolate to a thin consistency. Then the butter melted into the chocolate fairly quickly and the mousse turned out perfectly. Quite delicious, light and smooth. I used 60% cacao semisweet chocolate, BTW.
So yummy! I melted the chocolate & butter in the microwave together, and everything came out perfectly. It wasn't particularly airy, but it was smooth and rich and wonderful.
omg. This recipe is so easy and so ridiculously luscious. I used Agostoni dark chocolate (65%) which is a wonderful dark, rich artisan chocolate. If you can find a high grade dark chocolate, use it! This is the perfect recipe to show off the fine flavor. I'm a little puzzled by others finding grittiness in the mousse. The only thing I can think of is maybe the sugar was added too quickly when beating the egg whites - add the sugar really slowly and there shouldn't be any grittiness at all. Hope that helps.
Best mousse ever! Very light and not grainy at all. I added 1T+ of Tia Maria. After a big meal I would say this serves 6 people rather than 4.
I have made this several times and it has always been a huge hit. It's super easy, too. From the time I crack the first egg until I have the mousse in serving dishes is less than 30 minutes. I typically use World Market 62% chocolate, but I have also used the chipotle, sea salt and pomegranate flavors. My favorite is the sea salt variety. I top it with a little chopped pink peppercorn for flavor and a hint of floral and spice and my dinner guests go nuts.
For those who are getting a grainy texture, that is most likely caused by either overheating the chocolate and it starts to seize when you add the butter, or you're using too high of a percent of cocoa solids in your chocolate. If you want to use a darker chocolate you will have to add more butter.
When the chocolate and butter are combined remove it from the heat. Don't leave it on the heat or even over the pot of hot water while you whip the cream or eggs. You should have those parts done before you start working with the chocolate.
If it's not light or airy enough the most likely cause is over-whipping the cream until it starts forming butter, over-whipping the egg whites until they start to separate, or combining everything too aggressively.
I have successfully made several kinds of chocolate mousses before, but seeing that this one was advertised as "real chocolate mousse" I got tempted and tried it... I don't think I will again. As mentioned before it turned out slightly grainy for me, and not as airy as I had hoped. It is possible that I did something wrong but still, I will go back to my good old recipe that works.
Has anyone tried making this recipe with pasturized egg whites as mentioned in the recipe note? I attempted this twice and could not get them to whip. Apparently the heat process used to pasturize egg whites also prevents them from whipping. I wrote to FL about this, but they never responded. I can only conclude that they never tested their own claim. If someone has used pasturized egg whites successfully, please share the product you used. Thanks.
VERY flavorful and quite easy, but I also did notice the "grainy" texture that Chef Jeff mentioned - it just wasn't as smooth as mousse that I've had at reputable restaurants. Still good enough to eat, but the texture was "off" enough that I probably will search further for a different recipe. I agree with his assessment of the overall quality of the magazine, though...fabulous and a source that I keep returning to again and again.
I have made this with both white and dark chocolate. With Lidnt white chocolate, I did not add the butter, and it still came out perfectly.
ChefJeff must be crazy, 'cause this Mousse is right on and not grainy at all. We added 3T of Amaretto and it was so good I was brought to tears.
I've been WAY more than "around the block" when it comes to preparing mousses. Fine Cooking is an awesome magazine, but this particular mousse had a noticeably "grainy" quality. Subbing the butter for egg yolks sounded interesting enough for me to want to try this rendition, but by me---it didn't work!
My first time making a Mousse..It was really good...I highly recommend putting it in the refrigerator after pouring into dish..the firmer texture is much better. I am a novice at best, but I am pretty impressed with my skills..haha
Awesome recipe! Had a good time making it and had good time eating it!