Chocolate Mousse

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So rich... So luscious... Quite easy to make, too. I followed to the letter and it turned out perfectly!

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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.

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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!

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This is my first time making mousse and I think a traditional mousse is made without gelatin but I did not want to mess with beating egg whites. Based on other reviews, I only used 3/4 tsp gelatin and that still seems to be too much. Be sure to use great tasting chocolate. I heated my gelatin mixture in glass measuring cup in water bath and it worked fine. It was easy enough recipe and I will make it again with less gelatin, and maybe a little sweeter chocolate as that is what my family likes. (oh, I replaced the coffee with cream - didn't want coffee flavor

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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 :-

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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.

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Excellent.I make this all the time.

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I used a little whipped cream cheese in it and it was great.

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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!!!

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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.