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ceoli

Phoenix, Arizona

Member since Sep 2007

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Reviewed Chocolate Mousse

Jun 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

I will definitely make again...but here's what I changed: I chopped 72% chocolate instead of chips and used triple sec in place of the rum.

It was really firm at refrigerator temperature, but if you take it out a few minutes before you serve, it's perfect. I made it for desserts at a tapas party (served in tiny bowls with...

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