Chocolate Mousse

Total Time:
1 hr 40 min
Prep:
10 min
Cook:
1 hr 30 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 3/4 cups whipping cream
  • 12 ounces quality semi-sweet chocolate chips
  • 3 ounces espresso or strong coffee
  • 1 tablespoon dark rum
  • 4 tablespoons butter
  • 1 teaspoon flavorless, granulated gelatin
Directions
Watch how to make this recipe

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 one hour and then cover each with plastic wrap)


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4.6 78
I have made this more times than I can count! It's excellent! I usually substitute vanilla for rum. My go-to use for this recipe is as a cake filling for the "Nestle Rated 'R' for Richness Chocolate Cake". The frosting recipe for that cake is a ganache and the cake is wonderful. I make this mousse and divide it into three bowls, let it harden up for a couple hours and then spread it between the four layers with some chocolate shavings on top of each layer. Then frost with the ganache and it is the BEST chocolate cake in the WORLD. item not reviewed by moderator and published
Let me start by saying that I know that  posting my adaptation could prompt Alton Brown to get on his bike and leave his pretty house on Isle of Palms to ride up here to Myrtle Beach as kick my @**. (Bring me a Cosmic Dog on your way...) That being said... I needed a faster, lighter twist to this recipe.  I omitted the heavy cream entirely and used a 1/4 cup fat free half and half for the gelatin bloom and used a container of frozen light whipped topping (Stop your judging).  I found that 1 cup of the ganche mixed with 1 container made 6 nice sized servings.  I filled Irish coffee mugs half full. ( I had 1 cup of ganche left over that I saved to eat with a spoon later)  I must admit, I was also heavy handed with the Goslings Black Rum.   I served mine with fresh raspberries.   I skipped the hassle of whipping my own cream and got the end result in the fridge ready to set in less than ten minutes.  The resulting dessert set up beautifully and is rich and creamy.  I also cut out about 80 calories a serving.  By my estimate one 3/4 cup serving is 310 calories.  If I used the heavy cream, it would be closer to 400. Also cut the fat by more than half.    item not reviewed by moderator and published
To all the people who omitted the coffee and rum..., you are doing life wrong. item not reviewed by moderator and published
I made this but I omitted the rum and the coffee.i used Hershey's semi-sweet chocolate chips. It is so good!!! My family loved it!!! We love it served with sliced fresh bananas (called lakatan bananas in the Philippines). I will definitely make this again and again. item not reviewed by moderator and published
Fantastic! I made this mousse for a cake filling and everyone loved it! It was so smooth & creamy! It was such a hit! I just made it for the second time & can't wait to serve it again. I used my "Bullet" making my chocolate a powder, melted the butter with 2 T sugar, 2-3 T vanilla & then added my chocolate "powder". I did that while my gelatin was blooming. I also omitted the coffee and rum. It's so easy to make! Delicious!! item not reviewed by moderator and published
Great recipe! My students have tried many mousse recipes and this is the first one to produce a great product for them!. item not reviewed by moderator and published
Excellent! What's best is that the recipe doesn't call for additional sugar or egg yolks yet it is as decadent as can be. Good stuff, Alton, all we need now is for you to bring all your protein - gelatin - what not props to our house and cook us a dinner that goes with the the mousse. :) item not reviewed by moderator and published
Great recipe, I served in chocolate bowls made from dipped balloons and added raspberry mousse with fresh raspberries on top. Kahlua instead of rum was our choice. Will use this as a base recipe for many many creative things in the future. Alton we love you! item not reviewed by moderator and published
This recipe is a winner and comes out perfectly. I used Kahlua instead of rum and topped it with some whipped cream, crushed candy canes and a small candy cane to garnish! It was a great Holiday party dessert at a party with both adults and children, everyone was pleased. I doubled the recipe and the total finished volume was approximately 10 cups or 80 oz. Doubling the recipe did not seem to alter the product in any way. The prep time was accurate at 1 hr and 30 min. It took longer than expected to cool down the melted chocolate mixture but maybe that is because I had double the volume (I actually refrigerated it for a short time and used a wire whisk to stir it occasionally). I used a glass measuring cup in a double boiler method to warm the cream and gelatin to get it well combined, I did not have a metal measuring cup for this step. I have not made chocolate mousse for many years but with this recipe I am sure I will make it again sooner than later! item not reviewed by moderator and published
I used this recipe for Thanksgiving dessert this year, and it was a huge success! Everybody loved it, and it was incredibly easy to make. Thanks Alton! item not reviewed by moderator and published
THIS IS MY FAVORITE RECIPE EVER! Seriously, I take it to every party and even though it's a snap to make, it upstages any other recipe at the event. For the dark rum, I've always opted for the Bacardi Select Dark Rum and it's been great. For the espresso I've used both powdered and Starbucks and haven't noticed a real difference. I've done this recipe multiple times and never had overly liquid results. Just make sure to follow the recipe carefully, including blooming the gelatin over a candle. Enjoy! item not reviewed by moderator and published
Mmmmm I love chocolate mousse! This is just a great recipe! item not reviewed by moderator and published
Made this yummy mousse tonight. Used 6 oz of good dark chocolate. Bloomed the gelatin in 1/4 c caramel syrup. Added vanilla and a little powdered sugar to whipped cream before folding into chocolate. For vegans I think you could omit butter and use soy whip. This is a great treat for those watching cholesterol. It's actually very easy and can be changed up to suit anyone's tastes...less chocolate makes it lighter. A little powdered sugar makes it sweeter. Different extracts, syrups, or liquors result in yummy subtle flavor changes. Enjoy your imagination. I served my dark mousse scooped onto dark chocolate brownie squares topped with more whipped cream! Yum! ! item not reviewed by moderator and published
Extremely flavorful and it has a nice consistency. item not reviewed by moderator and published
I happened to have gelatin in my pantry and I like that there is no added sugar in this recipe. It came out great with no problems! I made a wild honey whipped cream to garnish...This one is a keeper! item not reviewed by moderator and published
Don't know what happened. I'm a trained and experienced chef and I ended up with glop. Spoon into glasses? I could more easily pour it. AB is a real go-to guy for many recipes and the science behind them but, this one, not so much. item not reviewed by moderator and published
Our go-to mousse recipe and a good consideration for those concerned about pathogens from using uncooked egg whites, as this recipe does not need eggs. This recipe is very flexible and adapts well with the inclusion of: - White chocolate - Milk chocolate - Semi-Sweet chocolate - Bittersweet chocolate - Chocolate spreads, like Nutella So, the taste of the mousse will be as dark or light as you choose to make it. The texture of the mousse is very stable and we did not need to worry about it weeping out moisture or losing its form. You can serve this mousse as is or use it to compliment cakes/pies or other complex desserts. We have done both to good reactions from family and dinner guests. item not reviewed by moderator and published
This mousse was fabulous! My boyfriend made this for me, and he is not very experienced in cooking desserts, but it still turned out great. I found the texture to be very smooth, and the chocolate flavor to be perfect. I was a little worried when I saw that there was no sugar in it, but the sweetness from the chocolate is adequate. We melted the chocolate (carefully in the microwave and then added the rum and coffee to it, instead of using a double boiler. We only have plastic measuring cups, so we very carefully heated the whipping cream and gelatin mixture over low heat in a small pan while stirring, and there were no problems with lumps. item not reviewed by moderator and published
best chocolate mousse recipe on this website ( and i have tried several easy and tastes great! item not reviewed by moderator and published
We watched you make this on your show in November 2012. I finally had a chance to make the mousse and it is light, chocolaty, heavenly bliss. The family loved it! item not reviewed by moderator and published
Alton is such a genius. This is great chocolate mousse recipe. I followed it exactly and it came out great. People who hate coffee still adored it. Plus, it's a great naturally gluten free recipe so I can serve something sweet to friends who can't have gluten! item not reviewed by moderator and published
This mousse is quite rich and is not particularly sweet. However, if it is eaten slowly with a nice glass of red wine, it is divine! item not reviewed by moderator and published
This is my first time writing a review and thought I would share what I did to solve many of the problems mentioned by others (too dense, Not sweet enough First, I cut back on chocolate to 8 oz. to lighten the flavor. Next, instead of using coffee and rum I substituted 1/3 cup of simple syrup which is what I used to "bloom" the gelatin, then I warmed the gelatin mixture and made sure it was completely dissolved. When I was almost finished whipping the cream, I added the syple syrup/gelatin mixture in a slow stream to the whipping cream, then proceeded to fold the whipped cream into the melted chocolate in increments. Finally, I decided to spoon it into a crust made with crushed amaretti cookies- it was a hit and was perfectly sweet and fluffy with NO gelatin bits left behind! item not reviewed by moderator and published
My family likes rich things, so we didn't have a problem with the intensity of this, but I can definitely see where some people would. Because there is no sugar, it is VERY chocolaty, but it is CHOCOLATE mousse... But it isn't really the texture of a mousse; it is heavy, dense, and somewhat hard. You really do need to strain the little chunks of gelatin out, because they almost ruin it; it is like trying to chew a piece of gristle. For me, the tastiness of the flavor outweighed the negative little chunks and texture. item not reviewed by moderator and published
I will definitely make again...but here's what I changed: I chopped 72% chocolate instead of chips and used triple sec in place of the rum. It was really firm at refrigerator temperature, but if you take it out a few minutes before you serve, it's perfect. I made it for desserts at a tapas party (served in tiny bowls with whipped cream and blueberries and it was a total hit. But it was not for the faint of heart...it was massively chocolate. My suggestions: strain the cream/gelatin mixture into the chocolate to make sure you don't have lumps, and pick chocolate that you'd want to eat out of hand, because the end product will taste pretty much exactly like whatever chocolate you use. I also suggest serving with a significant amount of whipping cream and some fruit to balance the intensity of the chocolate flavor. item not reviewed by moderator and published
I didn't like this at all. It is way too dense and has way too much of a chocolate-to-whipped cream ratio. (Perhaps the coffee added too much to that effect. Plus, to my taste, it wasn't sweet enough -- as there is no sugar/sweetener in it whatsoever. I definitely prefer a much lighter and fluffier mousse. I obviously messed up the gelatin thing too (by either not mixing it enough and/or not heating it enough and ended up with coagulated pieces of gelatin througout the mousse. However, that was not the biggest problem with the recipe. The problem was that, once it was chilled, it was almost as hard as a rock. At first it was sort of OK -- kind of thick. But, after it chilled, it was really dense and heavy to eat, had way too intense of a chocolate flavor, and was not sweet at all. I will never make this again. Perhaps, you could change some things (like others suggested, but why do that, when I'm sure there is a better recipe somewhere else? item not reviewed by moderator and published
I made this yesterday for a party and everyone loved it. It tasted divine. I added 1 tsp of orange zest to it and instead of the rum I added Orange Extract and it tasted amazing as Orange & chocolate is a great combination. I did feel that the mousse was a bit too thick so next time I will use less gelatin. Otherwise a great recipe and probably the easiest mousse recipe. item not reviewed by moderator and published
This chocolate mousse was great! Big hit at the party, I did change a few things. Instead of using the espresso and rum, I had a bottle of Chocolate Whipped Vodka on hand so I used that( No kids at the party I also used a bag of milk chocolate instead of the dark. This recipe is def. a keeper. item not reviewed by moderator and published
Oh my! I just made this and took a little taste and this exceeded my expectations. This was the first time I made a mousse and it tastes like a chocolate cloud. Yum! It was actually really easy to use and I already had all of the ingredients on hand. I used a 12 oz bag of Ghiradelli semi-sweet chocolate chips, 3 oz of brewed espresso, Kahlua in place of the dark rum, and I put in a dash of vanilla into the whipped heavy cream. I followed the instructions exactly, although I was confused by what Alton meant by the gelatin and cream "blossoming". After an hour in the refrigerator, the mousse was ready to be served. I will definitely make this again! item not reviewed by moderator and published
I'm sure I did something wrong. I found it harsh and not at all sweet enough. I tossed it in the trash. item not reviewed by moderator and published
I made this for the second time today - the first time it was REALLY thick and heavy... So today I beat an egg white till it was in soft peaks and folded it in with the whipped cream - what a HUGE difference! I think next time I'll even use TWO egg whites instead of one - I decreased the whipping cream to 1 and 1/3 instead of 1 and 1/2 as well. item not reviewed by moderator and published
I was really hoping it would be like the light, velvety mousse I remember from my childhood. Something seemed missing or maybe it was just overpowered by chocolate and espresso of this application. Its not bad, but I think next time I'll try a more traditional recipe using eggs. item not reviewed by moderator and published
I love this mousse! I modified the recipe by using raspberry gelatin instead of plain gelatin. I also substituted a semi-sweet raspberry wine for the rum. So many flavor possibilities with this wonderful recipe. Thank-you, Alton! item not reviewed by moderator and published
Actually pretty disappointed in this. It comes out like a standard, overly-caloric, Americanized version of a French chocolate mousse. I found it far too heavy. It is much better with egg whites rather than whipped cream. item not reviewed by moderator and published
Loved it!! Instead of Semi Sweet chips I used 12 oz of Nutella. Had some trouble with the gelatin part so I'll need to make this a few more times to get that part down, but the taste is delish!! item not reviewed by moderator and published
Absolutely tasty and delicious. A truly delightful light dessert that is a compliment to any meal and chocolate lover. A great idea for Valentine's. Recipe makes 4 generous portions. Orange liquor would be a great addition, though it is wonderful just by itself. item not reviewed by moderator and published
Awesome recipe. The mousse tasted great. Unfortunately, I was a bit of a beginner with this recipe. I was thinking (for a reason unknown to myself that the recipe called for espresso grounds not brewed espresso. I will definitely try again, but I can say the mousse is very good. Not too sweet or thick. item not reviewed by moderator and published
This was good and easy to make, except that it was a bit too sweet for my husband and me. What worked really well, though, was adding orange zest to the chocolate mixture after it had cooled. That added a new flavor dimension. item not reviewed by moderator and published
Im 14 years old and love cooking. I've watched good eats and tryed many of AB's recipes, and this is absolutely AMAZING. It is simple to make and is absolutely delicious, but I like my mousse thick so i beat the cream until stiff peaks other than that, Alton, hats off to you! item not reviewed by moderator and published
Really great, big test tonight if the wife likes it. Suspect she will. item not reviewed by moderator and published
Excellent mousse! Blooming the gelatin in whipping creamy is a bit trucky, but a stick blender helps. item not reviewed by moderator and published
EXCELLENT! I sometimes add 1/2 tsp of expresso powder. Love that there are no raw eggs since I am feeding children. item not reviewed by moderator and published
I've got to tell you, I LOVE ANY MOUSSE DESSERTS. I've been living in the US for 9 years or so now, and any of the mousse recipes I had found in those years were more like puddings, which were made with eggs, no gelatin. However, this recipe was very close to what I used to make in Japan, and the result was very close too. I put some orange zest and orange liquor as well as rum, also put some cinnamon. It was very good. Coffee absolutely gives a deep flavor. I think I will try making it with Bailey's Irish Cream next time. item not reviewed by moderator and published
Oh my gosh.....I gave it a quick taste for quality control before I refrigerated it...oh no...I couldn't stop! After about the 10th spoon, thankfully I remembered I have 3 kids, and how was I going to explain what happened to the mousse????!!!!! I made 2 changes because I didn't have rum and I wasn't sure if the kids would like the taste- I added 1/2 tsp of vanilla, and just a pinch of salt to bring out the chocolate flavor. It's only 11:00 now and I'm thinking, "Is it dinnertime yet???!!!" My kids are going to love me for this one. Like some of the other posters, I love chocolate mousse, but have always been concerned about the raw egg issue. Alton, you're my hero!, your recipes are ALWAYS the best! item not reviewed by moderator and published
I used Hershey's Special Dark chocolate, 2 T vanilla, 1 T almond extract and 2 T water instead of the coffee. I used the same double broiler technique to melt the gelatin and only used 1/2 tsp versus a teaspoon. It came out light, fluffy and really yummy. I used it in a trifle with homemade whipped cream, crushed oreos and mini cookies. item not reviewed by moderator and published
This is the best chocolate mousse ever! Excellent recipe. item not reviewed by moderator and published
I love this recipe but my personal spin: Dark chocolate chips instead of semi sweet Bailey's Irish Cream instead of Rum Plus I add in a couple of layers of chocolate wafer cookies I have also made it with half chocolate chips and half Andes mints for a minty mousse, and half chocolate / half butterscotch chips. The recipe can be changed to any taste. item not reviewed by moderator and published
I've been searching for a mousse like this for years. Best of all, you don't have to worry about the raw egg issue. It's very rich, very thick, very yummy. Half water, half coffee, works better for me. Make sure all of the gelatin dissolves when heating. Otherwise you will get gelatin lumps or, i suspect, a grainy texture. I put the gelatin in a pan on the stove and it was fine (very very low heat). Vary the amount of gelatin and chocolate if you want thinner/less rich mousse. item not reviewed by moderator and published
I made this recipe for my family Thanksgiving last year and it has now become my standard. Everyone in our family has a dish that they are known for and i finally got mine. I used this as a base and then changed it up a little. Including trading in the rum for something non-alcoholic since I'm the only Catholic in a family of Baptists! :D Try hazelnut flavoring or coconut milk!! item not reviewed by moderator and published
I followed the recipe to the dot. I found the texture to be excellent, but the coffee flavor is too strong. Next time, I think I'll just skip the coffee entirely. item not reviewed by moderator and published
I made this to be a filling in a cake. Reduced gelatin like suggested in other reviews. Very thick mousse, not light. Perfect for a cake filling, I thought. After the gelatin bloomed in the cold liquid, I just heated in a pan on the stove. Candle?? lol. I think it was too chocolaty. Would like to try again with less chocolate and more whipped cream. Loved that it was so stable days later. Definately best at room temp. Substituted triple sec for coffee and rum liquids. More easy than egg versions and better for cake that will be at room temp for a long time. Thanks Alton Brown!! item not reviewed by moderator and published
The mousse flavour was good. It was heavy and dense not light tasting like mousse should be. Maybe look for a recipe with egg whites for a lighter mousse. I followed the recipe exactly and my mousse had a very fine gritty texture item not reviewed by moderator and published
It's yummy but very rich. This would actually be a great mousse to fill a cake with, perfect thick texture. I used orange liqueur instead of rum and it added a nice flavor. item not reviewed by moderator and published
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.... item not reviewed by moderator and published
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. item not reviewed by moderator and published
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? item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
This recipie looks amazing! I just love to eat mousse! item not reviewed by moderator and published
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! item not reviewed by moderator and published
This tasted good, but I thought it was alot of extra steps (like the gelatin) for no extra flavor. item not reviewed by moderator and published
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! item not reviewed by moderator and published
This was a very easy mousse with great texture. All the techniques involved are very basic. Great recipe for beginners or kids(supervised, of course). My only complaint is how strong the coffee flavor was. Next time I'll add a hint of coffee for depth of flavor but nowhere near what the recipe calls for. I will be making this again, though. item not reviewed by moderator and published
I have tried other mousses but this is the easiest and the best yet I made this with a little peanut butter (ran out of butter) and it was wonderful. item not reviewed by moderator and published
good... coffee is really strong taste. item not reviewed by moderator and published
velvity smooth, choclatey taste. you know what im gonna make some now. item not reviewed by moderator and published
i've been making this, well, since the first time i saw the episode aired originally. it's a great chocolate fix for a chocoholic... item not reviewed by moderator and published
I have made this about 3 times now, and it always turns out great! The only thing that I have altered is pouring the heated cream/gelatin mixture through a sieve into the chocolate mixture. Although MOST of the gelatin dissolves in the cream, I seem to always have a couple of little gelatin "pieces" in the bottom of the measuring cup, and so I strain it to remove those...just a personal choice really. Oh, and for those saying it's too stiff, I find that I like it best when I take it out of the fridge and let it come to room temperature before eating. Much creamier than when it's cold, but it tastes great either way! Keeps well for several days in the fridge. item not reviewed by moderator and published
I took on board the advice in the other reviews about reducing the amount of gelatine. I also replaced the espresso and rum with Tia Maria. The end result was absolutely gorgeous. Extremely chocolatey and overall this was not a difficult recipe to get right. I will definitely be making this again and am excited to try the white chocolate and Baileys variation suggested by other viewers. item not reviewed by moderator and published
This is the best mousse I have ever tasted and the best part it is so easy to make. My husband loved it for our valentine's day dinner dessert. Very romantic!! I even heated te chocolate in the mocrowave and saved lots of time, still came out awesome. And kept well days after in the fridge. item not reviewed by moderator and published
I loved the flavor of this desert, but for some reason i felt that the texture was too stiff. Perhaps something to do witht the gelatin. I would like to try this again, but next time use about 1/4 of the gelatin. item not reviewed by moderator and published
I tried this recipe and enjoyed it; however, was expecting a more velvety texture. Did I do something wrong with the gelatin? Speaking of which- why does it have to sit for 10 minutes? When yeast 'blooms' there is a noticeable foaming effect but I saw no difference in the gelatin before or after the blooming stage. Why can't I just sprinkle and dissolve the gelatin in hot cream? Hmmmmm...still was really yummy- just curious. item not reviewed by moderator and published
From watching the program inspired me to make this on Valentines Day...was the first time I made mousse...It turned out very nicely, tasted like a candy bar..yummy item not reviewed by moderator and published
This is a good chocolate mousse. Not to difficult to make and very good. I will make this again. I may cut back on the espresso just a bit though. item not reviewed by moderator and published
This works brilliantly - is easy to follow, tastes great and doesn't use raw eggs. I also tried it with good quality white chocolate and used Baileys instead of the espresso and rum - came out really well. I also add a touch of vanilla extract. item not reviewed by moderator and published
Without a doubt the BEST chocolate mousse recipe I have ever tried! Just follow the instructions for a perfect dessert. item not reviewed by moderator and published
Some of the best mousse I've ever had, and definitely the best I've ever made at home. Worked great on the first try! I've tried other mousse recipes in the past, and they all set up rather thin and had liquid at the bottom after a day in the fridge (leaving the solid mousse with a weird fatty mouth feel). The gelatin solves both these problems. I'd actually tried gelatin before, too, but didn't bloom and dissolve as in this recipe; that's the trick to making a great mousse. item not reviewed by moderator and published
Oh, this is a fantastic idea for the holidays! item not reviewed by moderator and published
Imagine adding peppermint and coloring to create festive colors!! fun :D Ill try this item not reviewed by moderator and published
Maybe for thanksgiving too? just adding a dash of cinnamon item not reviewed by moderator and published

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