This is one of the best chocolate mousses I've ever tried. It's so creamy. I personally make the mousse without any alcohol added. Garnish with whipped cream and chocolate shavings for an extra special effect.
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 was incredibly smooth, rich, and delicious. I also made a ginger syrup by boiling some slices of ginger with a couple tablespoons of water and white sugar, then straining the ginger. I added this to half the batch to make some regular chocolate mousse and some ginger chocolate mousse (topped with candied ginger). Both came out great. Thank you! - 25 Feb 2008 (Review from Allrecipes US | Canada)
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 break down and seperate. So... EAT EAT EAT!! - 10 Apr 2007 (Review from Allrecipes US | Canada)
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 the clumping issue. The molecular structure of the glucose in the corn syrup helps to prevent crystallization. It is very often added to frostings, puddings and jelly for this reason. - 25 Oct 2007 (Review from Allrecipes US | Canada)