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9 Comments
FrugalCat
February 20, 2018
It was fantastic made with Chambord instead of Grand Marnier. Keeping with the raspberry theme, I topped it with raspberry jam. I will also try it with Frangelico and chopped hazelnuts, Nocello and chopped walnuts..... you get the idea.
Lucy T.
February 13, 2018
Have made this and her white chocolate version and was surprised to find that we preferred the white choc one. Somehow wc seems to work better with Greek yogurt. It’s on the V day menu, with some pomegranate seeds or raspberry sauce on top.
Use the creamiest Greek yog you can find whichever one you make!
http://mariaspeck.com/2016/02/the-new-greek-yogurt-chocolate-mousse-is-white/
Use the creamiest Greek yog you can find whichever one you make!
http://mariaspeck.com/2016/02/the-new-greek-yogurt-chocolate-mousse-is-white/
Erica G.
February 7, 2018
Made this on a whim tonight with a mixture of 45% milk, 78% dark, and 85% dark, coconut milk in place of whole milk, and whole greek yogurt as the recipe calls for. Tastes just as great as when I originally tested it! Such an easy and versatile recipe.
Totally having it for breakfast with some banana...
Totally having it for breakfast with some banana...
Dugdale M.
February 8, 2018
Ohhhhh breakfast... I had something else planned for this morning, but now that mousse is singing to me, LOL! Thanks for letting people know it worked with coconut milk - I'm going to give that a try next time.
Karen L.
February 7, 2018
Can milk chocolate be substituted in this recipe?
Kristen M.
February 7, 2018
I haven't tried it myself, but it should work just fine. Let us know how you like it, if you do try it!
Victoria C.
February 7, 2018
This recipe is a must-try for me as I love Maria Speck AND Genius Recipes. I know that Julia's Mousse is considered the quintessential one, but, as much as I love Julia, I have always found her mousse to be cloying both in taste and texture. I much prefer the simple mousse that, I believe, Carl Sontheimer developed when the Cuisinart was first introduced, using good quality chocolate lightened with heavy cream. This one sounds like it might even be better than that. (Those of you too young to remember cannot imagine the excitement that the release of the first Cuisinart created among those of us who loved to cook at that time.) Rather than using Grand Marnier when I want an orange-flavored liqueur, I use Mathilde Orange XO. It has a slightly lighter and maybe even caramel-y taste, and I sometimes enjoy a small glass of it after dinner with a piece of very dark chocolate. While you're at it, if you're looking for a lighter version of a classic dessert, I recommend Ina Garten's Make-Ahead Zabaglione with or without the Amaretti. It's really delicious, especially served with berries.
Kristen M.
February 7, 2018
Hi Victoria—thanks so much for your comment and tip on the zabaglione. You're exactly right that this mousse is the opposite of cloying.
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