I made this last night and it was phenomenal. Ihave never made mousse before, so I was nervous after reading some of the reviews. But for a first timer, it was awesome. I just added some fresh whip cream on top, and poured the contents into 2 10oz ramekins. The whip cream definitely evened out the rich chocolate.

I had my doubts since I have a previous excellent recipe that has wowed for years. Nevertheless,wanted to try new. The problem is in the lack of intensity for the chocolate. It would be better to leave out the cocoa, increase chocolate by 1 oz, melt it first, add some liquor for flavoring (I use frangelico, or cointreau) and then add egg yolk, one at a time. By whipping the eggs in the double boiler, it is a syrup consistency, which mutes the intensity of the chocolate.... sorry :(

I tried this recipe, it was indeed very rich but it didn't set : (

nice recipe..........

This won't work if you freeze it...that is unless it is part of another recipe, such as layered in a cake, but the whole cake would have to be frozen. Anyway, there are 2 other recipes in Martha Stewart's Quick Cook cookbook (i think it was from the early or mid 80's). both of the recipes in the book are easy to make and are really good. You could adjust the amount of sugar so it's not overly sweet. But whipping egg whites along with whipped cream make it so much more lighter.

Hi could fellow contributors tell me whether it is ok to freeze this? Thanks

I agree that this was quite rich.
I would have preferred something a bit lighter.
It also kept a slight taste of egg, but not enough to keep me from devouring it!

where is the recipe. This looks real good.

My husband made this for me for Valentine's Day and wow! This is so rich and chocolaty that it took me four sittings to eat one eight ounce serving. I recommend serving this in four ounce portions.