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
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 16 reviews
By rewilson1241
Wyoming, MI
on February 21, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
So rich... So luscious... Quite easy to make, too. I followed to the letter and it turned out perfectly!
By sharperme_12674551
Atlanta, 49
on February 20, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this recipe three times in preparation for a baby shower--the pregnant lady couldn't eat anything with raw eggs, of course. So this recipe seemed like a great substitute. However, after following it to the "T" I discovered that one should melt the chocolate COMPLETELY, and use twice the amount of heavy whipping cream, therefore making it much lighter, and more like a true mousse. I also had no success with the gelatin in a metal measuring cup--I just used a small, but heavy sauce pan and that seemed to work better.
Love watching Alton, but I have to admit I haven't had much success with several of his recipes. So far, I've had to make alterations to each one I've tried.
By speedyrmb
on February 15, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe was very easy, and very tasty. However, like other reviewers, the consistency is not quite smooth and creamy as I'd expect for chocolate mousse. Chocolate mousse is not only about the chocolaty taste, it's about the velvety texture.
This recipe turned out a bit stiff and grainy, likely due to the gelatin being used to stiffen it instead of eggs (like most other chocolate mousse recipes. But it does taste delicious!
Also, I used a little less coffee (based on other reviews, and I also substituted Kahlua instead of the rum.
To top it I cooked 1T seedless raspberry jam, 1T water, 1T Kahlua and 1t sugar on the stove top until it thickened slightly, took it off the heat, then coated some raspberries in the sauce and put them on top of the mousse. Yummy!
Thanks Alton!
Read all 16 reviews