Chocolate Mousse

Regading American vs. European chocolate: I used to work for Lindt, hence my choice to use Swiss chocolate instead of Hershey's. Although there is a difference in the "conching" (cooking process that Mimi referred to), the primary difference between American and European chocolates is in the milk. The pasteurization process in America is substantially different than really anywhere else in the world, so I think the REAL blame for poor results with this recipe should be placed on the USDA. I'd highly recommend using a European chocolate for this recipe. Lindt tends to be one of the less expensive imported brands, assuming there is a Lindt store in your area (mostly in the Northeast). It can also be ordered online. You should be using a "semi sweet" or "bitter sweet" chocolate, which would have about a 45-60% cocoa content. Anything darker (>60%) will probably not work well, as it has very little milk and would not react well in a mousse.

Another thing you may want to try is melting the chocolate with the egg yolks in the bowl. This works for creams as well (making Ganache). This should stop your chocolate from seizing. The chocolate and eggs (or any "liquid") need to be around the same temp and consistency... anyway maybe that will help?

Using Lindt, the best chocolate on earth, (and I'm not just saying that because I'm Swiss) I found this recipe was not as easy as it sounds when reading it. I forgot that working with egg whites is a challenge. But, you just need to pay attention to what you are doing and not let your mind drift off while making this recipe and it will turn out wonderful. With regards to Pvt Amys Mom's comments/review - in my humble opinion, this is what I think went wrong with your experience both times: yes there is a difference between American chocolate and European. Even the unsweetened kind. It's the different method between the European and American way of making the actual chocolate itself. I've worked with both Hershey’s and Bakers unsweetend in the past, and 95% of the time, both brands are fine for most recipes. However mousse is a very sensitive recipe which means you have to go out of your way and splurge on the higher quality chocolate because it makes all the difference. The reason why: There is a difference between how the American chocolate and European chocolate is processed. In Europe, they cook the cocoa bean longer to get the maximum amount of flavor. As I recall, reading the back of unsweetened American chocolate - I believe I did see a form of sugar listed in the ingredients.... even though it was unsweeted chocolate. I think the American chocolate is not as pure and those extra additives will weigh down the mousse, which is why you had the clumping. If it is a European recipe, if possible, try to get as close to European ingredients as possible because sometimes the American substitute is not compatible. Doesn't mean it's wrong or bad - just different. For Example: The electric plugs for American appliances won't fit into the electric plugs in Europe because they are different. That's all. Hope that helps everyone out.

This recipe did not work for me. I have chosen to leave comments rather than rate it as the person that reviewed it before me thought that it was wonderful and must have had successful results. I tried it twice to be sure that I had not made a mistake the first time. After corresponding with FlemishMinx, I can only assume that my results were due to the difference in the quality of chocolate from California and Belgium. FlemishMinx states that this is a European recipe, she uses Belgian chocolate when preparing it and “any lesser quality chocolate could contribute to adverse results”. I definitely had “adverse results”. Just FYI - My chocolate melted smoothly but as soon as I added the beaten egg yolks, the chocolate stiffened and formed a clump (both times). (The 1st time I used Bakers Unsweetened and the 2nd time I used Hershey’s unsweetened Chocolate). After adding the egg whites and folding in the whipped cream, my mousse was the consistency of pudding and not that of a light and fluffy mousse. I’m Sorry.