Comments on: S’mores Chocolate Mousse

By: Marion

Marion — Fri, 09 Aug 2024 12:10:39 +0000

In reply to Marilee Marsh. Good Morning my fellow Sally Addict! I LOVED your comment, it was so cute & yet you answered a question I wondered..."what if you don't have enough chocolate".

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Fri, 09 Aug 2024 02:55:06 +0000

In reply to Darla. Hi Darla, you'll want the thermometer to register 160°F (71°C).

By: Darla

Darla — Fri, 09 Aug 2024 02:39:27 +0000

I have a question about the egg whites. Do I need to worry about bringing them up to a specific temperature so they are safe to eat?

By: Marilee Marsh

Marilee Marsh — Thu, 18 Jul 2024 13:52:54 +0000

Delicious and forgiving. I made the mousse last night while tipsy and had all the finesse of a steam roller when combining the chocolate to the whipping cream. It was a fail and I needed to start over this morning. Problem was I only had one bittersweet cooking bar left. While it doesn’t have the chocolate punch it would with 8 oz of chocolate, it is still really delicious and very light and fluffy. Definitely a winning recipe when made correctly and sober 🙂

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Mon, 29 Apr 2024 12:22:05 +0000

In reply to Michael. Hi Michael, you certainly could! Amount of mousse will really depend on your preferences and size of your trifle dish,

By: Michael

Michael — Mon, 29 Apr 2024 03:30:51 +0000

I love your recipes Sally. Could you make a trifle with this recipe? Would you need to make two batches in that case? Many thanks!

By: Trina @ Sally's Baking Recipes

Trina @ Sally's Baking Recipes — Thu, 11 Apr 2024 19:00:26 +0000

In reply to Kat. Hi Kat! It is best to assemble right away.

By: Kat

Kat — Thu, 11 Apr 2024 18:56:51 +0000

Can I leave the mousse in one big bowl to set, and then transfer to the cups later? Or is it best to assemble the cups right away?