This dessert's custard base will be thick, but whipped topping is folded in to give it the classic airy texture of a mousse. Because this dessert needs time to chill, it is a terrific make-ahead option.
Awesome! Served to company and everyone raved. Creamy, chocolatey, light. I can see why this was in the 25th Anniversary chocolate Sweet 16 bake-off. (Jan/Feb 2012) I couldn't really taste the Frangelico...maybe try hazelnut syrup as a less expensive substitute?
Aseleener, The milk mixture was too hot, when you added the dark chocolate, or you used cheap chocolate. A recipe is only as good as it's cheapest ingredient...
I don't know what happened, but ours didn't turn out at all. We did make one mistake; we accidentally put in more whipped cream than we were supposed to. But that wasn't the problem. The problem was that it was really grainy and tasteless. It wasn't smooth at all, very lumpy. And it barely tasted like chocolate. It was much lighter in color than the picture here shows. I am sure we put in the amount of chocolate called for, so I don't know why it turned out that way. We followed the recipe exactly, so I don't know why it turned out grainy. I'm not sure I would try it again.
Very good, but I used ameretto and think it would be better with the Frangelico.
