Chocolate Mousse

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I made this recipes several times; and turned out excellent every time. My mousse was light and fluffy; but the taste was very rich. Thanks, Alton!

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My daughter and I tried different Mousse recipes and decided Alton's was the best. It has a rich, smooth texture, good taste and pipes nicely into the glass. We like milk chocolate so we substituted the dark chocolate chucks for milk ones. But, beware, use only quality chocolate. Nestle worked well, but generic chocolate chips did not melt smoothly.

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I poured this into 4 martini glasses and the servings were HUGE. My mousse turned out very rich and dense. Next time I make it, i'll pour into 8 to 10 glasses instead. I'd give it 5 stars, but it made everyone's mouth really dry for some reason. Maybe it was the 70% dark chocolate I used.

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Well, the title of my review really says it all. Very easy to make (although make sure you stir in the gelatin when blooming it, a step not specified in the recipe, but this is a dish best served in small quantities as an accompaniment to something else, say vanilla ice cream. It is extremely rich, so you can't really eat even a full serving. Either that or it's not that easy and mine just came out too heavy. To me, mousse should be very light and not overly filling. This one misses the mark somewhat.

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I've used this recipe several times and it has always been a hit. The only quibble I have is with the suggestion to use a metal measuring cup over a candleflame to heat the gelatin - the first two times I made the recipe, it took forever this way. Swirling it over an electric burner on low heat worked much more effectively.

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This recipe is awesome. It had great everything. Great flavor, texture, and ease. Even the pickiest dessert eater in my family liked it. Thanks Alton.