Chocolate Mousse

whipping cream

chocolate chips

espresso coffee

dark rum

butter

gelatin

Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.

In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.

Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.

In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.

Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.

(If mousses are to be refrigerated overnight, chill for 1 hour and then cover each with plastic wrap)

Absolutely delicious! Very rich but luscious. I live this with fresh berries to add a bit of tartness and it is to die for! Huge hit at our house.

Your video just plays ads. Over and over. It says my video will start in 45 seconds - then it's just another ad. VERY annoying.

I made this long ago.  Need to again, so good

This is my go-to recipe for chocolate mousse. It is perfectly sweet (and definitely no overly so) and perfectly chocolatey. This is the definition of decadence. I do make one small tweak, in that I use one teaspoon of vanilla in place of the rum. The gelatin helps to stabilize this enough that it can be used in between cake layers as well. Try it... you won't be disappointed.

I make this recipe with the following changes - I have made my version several times, and each time it's been a huge hit with my guests.  It takes 10 minutes this way, start to finish.<div><br /></div><div>1.  I don't use gelatin at all.  Skip that ingredient and that step in the recipe.  (Perhaps gelatin helps if you're going to make this the day before you eat it, but in our house, it's all gone within a few minutes.)</div><div><br /></div><div>2.  I use homemade vanilla extract instead of rum.  I make my extract by taking inexpensive vanilla beans, splitting and halving them and leaving to soak in a bottle of Jim Beam for at least a few weeks.</div><div><br /></div><div>3.  I melt the chocolate chips by themselves in a microwave oven.  Depending on your microwave's power, put them in for 30-60 seconds at a time.  After each 30-60 seconds, stir and check the consistency.  In my 1100 watt microwave, usually two rounds of 30 seconds each is sufficient.  Add the butter, alcohol, and coffee before the final round.</div><div><br /></div><div>4.  Follow the rest of the recipe, particularly the part about adding some of the chocolate mixture to the whipped cream before adding the whipped cream back into the remaining chocolate.</div><div><br /></div><div>5.  In my house, we think it tastes fine without chilling for the recommended hour, so I just make it when dinner is done and we eat it right away or after only a few minutes in the refrigerator.</div><div><br /></div>

The first time I've ever tried a mousse recipe and it turned out perfectly! The flavor and texture were AMAZING...totally a new favorite...<br />

So rich... So luscious... Quite easy to make, too.  I followed to the letter and it turned out perfectly!  

I made this recipe three times in preparation for a baby shower--the pregnant lady couldn't eat anything with raw eggs, of course.  So this recipe seemed like a great substitute.  However, after  following it to the "T" I discovered that one should melt the chocolate COMPLETELY, and use twice the amount of heavy whipping cream, therefore making it much lighter, and more like a true mousse.   I also had no success with the gelatin in a metal measuring cup--I just used a small, but heavy sauce pan and that seemed to work better.  <br /><br />Love watching Alton, but I have to admit I haven't had much success with several of his recipes.  So far, I've had to make alterations to each one I've tried.  

This recipe was very easy, and very tasty.  However, like other reviewers, the consistency is not quite smooth and creamy as I'd expect for chocolate mousse.  Chocolate mousse is not only about the chocolaty taste, it's about the velvety texture.<br /><br />This recipe turned out a bit stiff and grainy, likely due to the gelatin being used to stiffen it instead of eggs (like most other chocolate mousse recipes.  But it does taste delicious!<br /><br />Also, I used a little less coffee (based on other reviews, and I also substituted Kahlua instead of the rum.<br /><br />To top it I cooked 1T seedless raspberry jam, 1T water, 1T Kahlua and 1t sugar on the stove top until it thickened slightly, took it off the heat, then coated some raspberries in the sauce and put them on top of the mousse.  Yummy!<br /><br />Thanks Alton!

This is my first time making mousse and I think a traditional mousse is made without gelatin but I did not want to mess with beating egg whites.  Based on other reviews, I only used 3/4 tsp gelatin and that still seems to be too much.  Be sure to use great tasting chocolate.  I heated my gelatin mixture in glass measuring cup in water bath and it worked fine.  It was easy enough recipe and I will make it again with less gelatin, and maybe a little sweeter chocolate as that is what my family likes.  (oh, I replaced the coffee with cream - didn't want coffee flavor)

https://www.foodnetwork.com/videos/good-eats-chocolate-mousse-0239602

Alton Brown demystifies the process for making a flawless chocolate mousse.

chocolate mousse

Servings: 7

Cost: $7.61 /serving

Author : Alton Brown

Ingredients

Instructions

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