Comments on: Italian chocolate mousse; Cooking Italy http://junglefrog-cooking.com/italian-chocolate-mousse-cooking-italy/?utm_source=rss&utm_medium=rss&utm_campaign=italian-chocolate-mousse-cooking-italy Cooking, travel and photography Mon, 21 May 2012 13:15:31 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Simone (junglefrog) http://junglefrog-cooking.com/italian-chocolate-mousse-cooking-italy/comment-page-1/#comment-88381 Simone (junglefrog) Tue, 03 Apr 2012 19:48:53 +0000 http://junglefrog-cooking.com/?p=1312#comment-88381 Let me know how you liked it! Let me know how you liked it!

]]> By: Megan Jones http://junglefrog-cooking.com/italian-chocolate-mousse-cooking-italy/comment-page-1/#comment-88375 Megan Jones Tue, 03 Apr 2012 16:18:19 +0000 http://junglefrog-cooking.com/?p=1312#comment-88375 Oh my goodness this looks fantastic! It has the trinity of sinful goodness (chocolate, coffee and alcohol). Oh, and the whipping cream doesn't hurt either. My boyfriend is obsessed with super, super dark chocolate and I love the strongest coffee I can make. I think I am going to try this recipe with super concentrated coffee and the darkest chocolate I can find. Whew, talk about rich! Maybe I will make 12 tiny serving rather than 6. Thanks for the great recipe! Oh my goodness this looks fantastic! It has the trinity of sinful goodness (chocolate, coffee and alcohol). Oh, and the whipping cream doesn’t hurt either. My boyfriend is obsessed with super, super dark chocolate and I love the strongest coffee I can make. I think I am going to try this recipe with super concentrated coffee and the darkest chocolate I can find. Whew, talk about rich! Maybe I will make 12 tiny serving rather than 6. Thanks for the great recipe!

]]> By: Simone (junglefrog) http://junglefrog-cooking.com/italian-chocolate-mousse-cooking-italy/comment-page-1/#comment-86392 Simone (junglefrog) Wed, 25 Jan 2012 21:25:15 +0000 http://junglefrog-cooking.com/?p=1312#comment-86392 It sort of depends on what you're going to do with the chocolate. I have to say that I tend to use chocolate with a chocolate percentage of around 55%. And then in the dark variety. I find that works best in most cases even though sometimes I use higher content. But it's easier to work with! :) It sort of depends on what you’re going to do with the chocolate. I have to say that I tend to use chocolate with a chocolate percentage of around 55%. And then in the dark variety. I find that works best in most cases even though sometimes I use higher content. But it’s easier to work with! :)

]]> By: bell http://junglefrog-cooking.com/italian-chocolate-mousse-cooking-italy/comment-page-1/#comment-86381 bell Wed, 25 Jan 2012 01:55:30 +0000 http://junglefrog-cooking.com/?p=1312#comment-86381 This looks, sounds and, I'm sure, IS delicious... Just wondering what percentage chocolate you would recommend? Thanks, Bell. This looks, sounds and, I’m sure, IS delicious… Just wondering what percentage chocolate you would recommend?

Thanks,

Bell.

]]> By: Margaret Cape http://junglefrog-cooking.com/italian-chocolate-mousse-cooking-italy/comment-page-1/#comment-8274 Margaret Cape Thu, 17 Dec 2009 14:03:40 +0000 http://junglefrog-cooking.com/?p=1312#comment-8274 I made this today. It was a flavor all it's own...not a pudding by no means! Very light and rich...almost like a cup of creamy hot chocolate on a spoon. I used rum extract...it did seem a bit overpowering to me. All in all...very easy to make with beautiful results. I made this today. It was a flavor all it’s own…not a pudding by no means! Very light and rich…almost like a cup of creamy hot chocolate on a spoon. I used rum extract…it did seem a bit overpowering to me. All in all…very easy to make with beautiful results.

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