Chocolate Mousse

Recipe courtesy Alton Brown

Rated: 5 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

Cook Time:
--
Level:
--
Yield:
6 to 8 servings

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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)

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Comments & Reviews

recipe Chocolate Mousse
John Raleigh, NC 08-24-2009
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great!
Rated: 5 stars out of 5

I made approximately 8 servings out of this recipe, and these were big servings. The coffee is definitely noticeable in the... final product, so, if you don't like that, reduce it (nobody minded at my house). I accidentally went to stiff peaks with the whipped cream, which made it very difficult to fold in, however, I simply stirred (as the show stated not to), and it combined fine. Overall it was terrific, and very heavy. The suggestion to serve with ice cream sounds like a good one. Next time I will try to replace the coffee with Chambord, and see how that is :-) Read more
recipe Chocolate Mousse
KELLY Ashburn, VA 02-05-2009
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Melts in your mouth
Rated: 3 stars out of 5

I just want to second some previous advice. This mousse is the expected smooth and creamy texture when prepared but once... cooled it firms up. It still tastes light and creamy but the texture put me off. Flavor was good.Read more
recipe Chocolate Mousse
judy rOSSFORD, OH 06-02-2008
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chocolate mousse
Rated: 5 stars out of 5

Excellent.I make this all the time.
recipe Chocolate Mousse
Anonymous 08-08-2007
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yum
Rated: 5 stars out of 5

I used a little whipped cream cheese in it and it was great.
recipe Chocolate Mousse
Laurie orland park, IL 07-07-2007
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Delicious and Elegant Dessert
Rated: 5 stars out of 5

The only thing I changed about this recipe was to use 2 oz of coffee instead of 3, at the suggestion of previous reviews. ... Our guests could still taste the coffee, but it didn't overpower the dessert. I also garnished this with a few raspberries and drizzled it with a little fresh raspberry sauce (1 c fresh raspberries, 1/8 c. kirsch, 1/2 c confectioners' sugar and 1-1/2 Tbsp fresh lemon juice, blended and strained). Absolutely fantastic!!!Read more
recipe Chocolate Mousse
jackie hollister, CA 02-22-2007
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Yummo! Thanks for the recipe
Rated: 5 stars out of 5

I am not the greatest cook. My mousse turned out great. It was so easy too. It was very rich. I used good chocolate. It... was lite and fluffy. My hubby is not a coffee drinker and he said he tasted the coffee. Next time I will use regular coffee and not the strong stuff.Read more