That looks wonderful! Thank you for a detailed recipe with many handy tips...this is one of the desserts that I have wanted to make for quite some time.

Beautiful, Elise. Did you know that the TJs Pound Plus blocks of chocolate are Callebaut? It's probably one of the best chocolate deals you can get!

Oooh, I have to try that.

For some reason I always thought mousses require gelatin. But I guess chocolate has enough body to forgo that. I wish I had known since I had a vegeatrian visiting last week.

GK

Just remember that raw eggs are risky for the very young, the very old and lots of people in between. Otherwise, the recipe is HEAVEN!

Oh Elise, once again you have made a somewhat difficult recipe seem very simple. I will definitely try this. And, I will definitely get myself over to TJs and get a hunk of that 70% chocolate!

Wow! That looks amazing! I love the addition of the raspberries, too. Thanks for the recipe and inspiration!

i use this recipe - not sure where i got it - but it's a favorite of my friends and family! i serve it in martini glasses with raspberries and whipped cream layered in.

looks impressive and tastes fabulous!

hi.. seems very delicious.. but can i omit the eggs ? what can i use as a substitute ? thanks

Do I whip the cream before I add it?

Do you have to use the espresso/coffee? My family does not consume it, or any other coffees.

Actually, there is a very good recipe from Food Network that omits the eggs completely. I love trying different kinds of recipes for foods. I must say that I was a little worried when I saw this one because I've been making mousses (chocolate especially) for a long time and I've never used raw eggs. Come to think of it neither have any of my family members who gave me their recipes. So in short, there are recipes out there that omit the eggs completely. Hope you have fun making mousse.

Seems like a heavenly dessert. Cant wait to try it when I get the necessary ingredients.

Thank you for this recipe. I never made mousse before, thanks to your specific directions it turned out GREAT! Thank you!

My daughter needed to make chocolate mousse for her 8th grade French class assignment. We used this recipe when we realized at 9:00 at night that we didn't have a candy thermometer! This recipe took the scary (and the thermometer) out and kept the flavor in. We tripled the recipe and had some left for our family's dinner the next day! By the way, she received and A+ from the teacher, and rave reviews from classmates and family!! Thank you : )

I want to make a chocolate mousse cake for a child who cannot eat store or bakery made cakes because of a peanut allergy, but uncooked eggs are another problem for young children. Can I use egg substitutes or pasterized egg beaters when I make mousse? Sylvia

Sylvia-
Yes you may use pasturized egg beaters when you make this mousse. It may come out a tad bit different, but not so much that you would have to omit this recipe all together.
-Chef Gerald

This recipe is amazing.The mousse turned out extra creamy and my family loved it.I served it with strawberrys instead of raspberries.But it was still great.Thanks!

For all those curious there are several binders used instead of eggs. Do a search for tofu chocolate mouse and avocado chocolate mouse, both seem strange but taste great, all with no eggs and no gelatin. Now I'm off to try this one!

Can I make the Mousse without the coffee and without using any alcohol?

Note from Elise: There is no alcohol in this recipe, and you can skip the coffee.

This looks like a great recipe! I'm making a huge batch of it for my BBQ this Saturday.Can't wait!!

Fantastic recipe. Thanks for the tips. I'll give it a try for Christmas lunch.

This recipe looks wonderful. I have been searching all over for a good chocolate mousse recipe, and I finally found one. I just have a couple questions: 1) Can I substitute Splenda for the sugar and 2) Can I melt the chocolate on a lower power setting in the microwave? That is how my mom always melts chocolate for candy during the holidays and it turns out great.

I have no idea on both counts. Perhaps someone else has an idea? ~Elise

I have tried this recipe twice before and it was great. The last time I did it, I couldn't stop the chocolate from seizing up on me. I tried 4 times, but kept having the same problem., I don't know what I am doing wrong I am not doing anything differently that I know of. I must of had beginners luck the first two times.

From what I've know about chocolate, make sure that absolutely no water gets near the chocolate. Make sure you are using heavy cream. ~Elise

Part 4 mentions "when the chocolate is at the right temperature". I'm unclear what temp that is. Are you referring to the lip test of just slightly warmer than body temperatures?

Yes. ~Elise

Wow, that was amazing! Thanks so much for the recipe, was dead easy to make and went down really well with my friends! :o)

Blunder Woman- I made this mousse once before, and I carefully microwaved the chocolate. So, yes is can be microwaved.

I made this for a party last fall and people raved about it, so I am making it for a chocolate party next weekend! I'll make 35 foodies very happy!

Hi Elise,
I tried your recipe the other day & it was a hit!
Thanks for sharing this amazing chocolate mousse recipe, it's one of my favs now!:)

AMAZING!! Perfect with whip cream.

i have to make this for french class too it gonna be great thanks to this web site

This recipe is fantastic, and simple enough that my 4-year-old daughter could help me make it (she did all the whipping). We had a great time making it. The only thing I noticed is that maybe I got the metric conversion for the weight of the chocolate wrong, because it seemed like rather little chocolate, and the mousse turned out quite pale. Still delicious though. :)

Thanx but why do you have to use heavy cream why not normal cream?