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)