This mousse has a dash of cherry liqueur but you can leave it out if you don't like alcohol. This is one of the best mousses I've tried.
Great recipe and have made this twice now. It helped to slowly pour the chocolate in to the yolks/whites while whipping with a wooden spoon. The second time I added the rind from a medium orange and half a cup of OJ to the egg yolks. I also added 30ml Cointreau. To make up for the added liquid I increased chocolate to 350g and increased cream to 400 ml. Awesome orange chocolate mousse - 14 Nov 2009
Here's what you do-- add 1/4 teaspoon of cream of tartar to the egg whites after you've begun to froth them. This will keep everything from separating. I served this mousse hours later and it was incredibly smooth, rich, and delicious. I also made a ginger syrup by boiling some slices of ginger with a couple tablespoons of water and white sugar, then straining the ginger. I added this to half the batch to make some regular chocolate mousse and some ginger chocolate mousse (topped with candied ginger). Both came out great. Thank you! - 25 Feb 2008 (Review from Allrecipes USA and Canada)
This is a wonderful recipe. Advice for others --- the mousse is not made to sit. It's supposed to be prepared, then eaten.... Letting it sit in the ice box will allow the proteins and fats to break down and seperate. So... EAT EAT EAT!! - 10 Apr 2007 (Review from Allrecipes USA and Canada)