Chocolate Mousse

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

6 to 8 servings

  • 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

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 77
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

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Chocolate Mousse

Recipe courtesy of Paula Deen