The End of my Chocolate Mousse adventures.
Hey, at least I tried, and, I'm still getting the credit for making it (hehe).
Next year, I'm making the Buche de Noël for extra credit (there's always special holiday extra credit available every year in French), so hopefully that'll turn out ok, and not cause any stomachaches. Luckily, I have twelve months to practice. That should be enough time to get it right, right? :)
P.S. If you make some Chocolate Mousse in the future, I advise you to use ReadyWhip whipped cream (when you add the finishing touches on the mousse), instead of CoolWhip. ReadyWhip is thicker, has a better texture, and makes it look like a dessert made in a five-star gourmet restaurant. I used CoolWhip, and it dissolved in the chocolate in this really weird way that made it look soapy. So, yeah, ReadyWhip is pretty awesome.
Edit: My brother kindly pointed out to me that the ReadyWhip whipped cream is in fact not spelled like ReadyWhip; It's ReddiWhip. How embarrasing! *blush*