Food Network: Chocolate Mousse

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Chocolate Mousse
Recipe courtesy Alton Brown

Ingredients
1 3/4 cups whipping cream
12 ounces good quality semisweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin

Directions
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)