Photo: Chocolate Mousse Recipe
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
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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By orkemi25
Seattle, WA
on March 06, 2012
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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?
By RNarang
Irvine, CA
on March 05, 2012
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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.
By Little111
Assonet, MA
on January 05, 2012
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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.
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