Ingredients

How to make it

  • Step 1: Add main ingredients.
  • Put the softened butter, Splenda, and
  • vanilla in the large mixing bowl
  • *Doing this step now helps the melted
  • chocolate from getting stuck to the sides of
  • the bowl later.
  • Step 2: Melt chocolate.
  • *Microwavesʼ power varies; keep a close
  • eye on the chocolate to prevent burning.
  • Put the chocolate in the small microwave-
  • safe bowl. Using the butter knife,
  • break the chocolate into pieces. Put the
  • bowl in the microwave and turn it on to
  • 50% power for 1 minute. Stir the chocolate
  • with the knife and break it up more.
  • Not scraping the sides of the bowl may
  • cause the chocolate to burn. Microwave
  • it for another 20 seconds at 50% power,
  • then stir thoroughly. Continue this process
  • until the chocolate is completely
  • melted.
  • Step 3: Add melted chocolate.
  • >Try not to pour the chocolate onto the
  • sides of the bowl so it will be easier to mix.
  • Using the rubber scraper, pour the melted
  • chocolate on top of the other ingredients
  • in the mixing bowl.
  • Step 4: Mix with the electric mixer, combine ingredients
  • until blended.
  • Step 5: Mix in eggs 1 at a time.
  • Using the rubber scraper, scrape the
  • ingredients on the sides of the bowl into
  • the center. Add 1 egg to the mixture
  • and blend well, as in Step 4. Repeat this
  • process for each egg. Check your progress
  • with the thickening consistency and
  • increasingly lighter color . Mix the last egg on the highest
  • mixer speed until the mixture achieves
  • a stiff, whipped consistency similar to
  • frosting,
  • ***Adding all the eggs at once or not mixing
  • thoroughly in-between each egg
  • addition will make it very difficult to
  • achieve the proper consistency***
  • Step 6: Refrigerate.
  • Use the rubber scraper to transfer the
  • chocolate mousse into a sealable container.
  • Cover the container with its lid, then
  • refrigerate for at least 2 hours.
  • *While the mousse will taste great after you
  • finish Step 5, it tastes best and has proper
  • consistency after refrigeration,

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