This recipe was delicious but I used 6 oz ramekins and was only able to get 6 servings not 8. Didn’t fill them right to the top. 

Thank you, Eva! So glad you enjoyed the recipe! I haven’t tried freezing it, but I don’t think that it would thaw out very well. You can make it 3 to 4 days ahead of time and store it in the fridge though.

I made it twice and it is best chocolate mousse I know! Thank you!
This time I need to prepare it ahead of time so I would like to know if it is possible to keep it in a freezer and take it out before serving.

Easy to make and delicious. Directions are simple and easy to follow.

This chocolate mousse is divine. Once it was made, we thought it was going to be grainy, but after it refrigerated, it was wonderfully smooth.

I usually just partially melt my chocolate and when I’m pouring my egg mixture through the sieve it goes directly into the chocolate. The heat from the egg mixture melts the rest of chocolate and after you let it sit for a couple of mins you can fold it together. I also sometimes make a massive batch of the egg mixture and pour it over 3 different types of chocolate. Then when it’s set it pipe a layer of each to make a tiered chocolate mousse. If you decide to do this just keep in mind that milk or white chocolate takes alot more whipped cream to hold it together then dark due to the different % of cocoa butter. Great recipe though!!!

There’s not a good substitute for the egg yolks in this recipe. I’d recommend looking for a vegan chocolate mousse if you don’t want to use eggs.

Hi, looks yummy ?. thanks for sharing. Pls what can I replace the egg yolks with. I’m not too compliant with eggs and their smell. Lol.

Excellent. I followed it to the tee and It came exactly the way it is mentioned. highly recommended .