Chocolate Mousse

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I made this recipe for Christmas holiday parties...and now today again for Christmas dinner. Its amazing...and just another reason I LOVE Alton. I used Tangerine juice and Starbucks Coffee Liquer instead of espresso and doubled the recipe. I piped it into small, stemmed wine glasses and added a thin layer in the middle of raspberry lavender sauce. I made the sauce with my favorite preserves from Sequim WA. I sprinkled the top with Fleur de Sel instead of whipped cream...and it really was amazing...people are still talking about it weeks later...and I've sent them Alton's recipe.

This does take the time indicated because you have to cool the chocolate mixture...and its worth the time....

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I made this mousse for a friend's birthday party and it was THE dish everyone was talking about. I served mine in a single large glass bowl with fresh raspberries piled on top. Everyone loved the taste and texture and it was agreed that the strong coffee flavor was one of the best features. I also substituted vanilla liquor for the rum and added a teaspoon of vanilla extract to the melted chocolate, it added a lovely hint of vanilla without overpowering the other flavors.

I have made traditional egg-based mousse and this recipe was a snap in comparison to the longer and more involved process needed for traditional mousse recipes. I had not worked with gelatin much and I was surprised how much the gelatin "bloomed." I was worried at first because there were large clumps of gelatin after it had bloomed but when I heated the cream and gelatin, the mixture smoothed out and the gelatin dissolved completely. I also heated the gelatin and cream in a glass bowl by placing it in the hot, but not simmering, water I had used to melt the chocolate (I have an electric range and I didn't have a candle handy, it worked perfectly and no risk of boiling.

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I haven't made this yet, as I haven't decided what to substitute the coffee with. I'm assuming the liquid needs to be replaced. Any ideas?

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The gelatin in this recipe is in no way part of the flavor experience. It acts as a stabilizer for the whipped cream to keep it from becoming too soft.

To "bloom" gelatin is quite different from yeast. There is a chemical reaction with yeast, whereas gelatin merely absorbs the water to keep it from clumping. It is VERY important to let the gelatin sit for a few minutes and to make sure the water you use is COLD. As soon as the gelatin hits something hot, it immediately begins to thicken.

You can susbsitute any of the flavor ingredients for another if you wish; you could try a white chocolate and tangerine flavored mousse for instance.
Hope this helps!

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i made this for a dinner party, and everyone loved it! i used 60% ghiradelli chocolate chips, and added a tsp of vanilla to the recipe. i divided the mousse into ramekins to chill, then garnished each with a sprinkle of fleur de sel (high-quality sea salt. if you haven't tried chocolate mousse with salt on top, it is a must!

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Needed an eggless chocolate mousse, tapas-sized, for a fund raiser. Our committee made 2" mini-muffin sized
individual mousse servings for over 300.
We all agreed it was so easy, fast and the flavor and texture were perfect. They froze beautifully.
We did make a chocolate wafer crumb crust on the bottom of foil lined pans and had a dollop of whipped cream on top at serving time. We also sprinkled some of the chocolate crumbs on top of the whipped cream for some and chopped, toasted almonds on others.
They were a huge hit and we'll all definitely make them again!

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This recipie looks amazing! I just love to eat mousse!

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I made this for a Valentines Day desert. It was suprisingly easy to make. I substituted Kahluha for the coffee and rum. It is so rich and chocolatey. I would definitely make it again. It makes my mouth water just thinking about it!

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This tasted good, but I thought it was alot of extra steps (like the gelatin for no extra flavor.

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If you are a chocolate lover, this is worth makeing. I love chocolate and raspberries so I made a raspberry syrup to drizzle over the top and then I topped it with of course raspberries. Yum! Love ya Alton!