Chocolate Mousse

Recipe courtesy Alton Brown

Show: Good EatsEpisode: The Art of Darkness

Rated: 5 stars out of 5Rate itRead users' reviews (32)

RECIPE
COMMENTS & REVIEWS(32)

Cook Time:
1 hr 30 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 1 hr 30 min
Total:: 1 hr 40 min

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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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Comments & Reviews

recipe Chocolate Mousse
chelsea fort smith, AR 10-14-2009
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My family LOVES this!!
Rated: 5 stars out of 5

I made this recipe for my family Thanksgiving last year and it has now become my standard. Everyone in our family has a dish... that they are known for and i finally got mine. I used this as a base and then changed it up a little. Including trading in the rum for something non-alcoholic since I'm the only Catholic in a family of Baptists! :D Try hazelnut flavoring or coconut milk!! Read more
recipe Chocolate Mousse
Kat Redmond, WA 08-31-2009
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Good texture but too much coffee
Rated: 4 stars out of 5

I followed the recipe to the dot. I found the texture to be excellent, but the coffee flavor is too strong. Next time, I... think I'll just skip the coffee entirely.Read more
recipe Chocolate Mousse
Carmel reno, NV 07-16-2009
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very chocolaty
Rated: 4 stars out of 5

I made this to be a filling in a cake. Reduced gelatin like suggested in other reviews. Very thick mousse, not light. Perfect... for a cake filling, I thought. After the gelatin bloomed in the cold liquid, I just heated in a pan on the stove. Candle?? lol. I think it was too chocolaty. Would like to try again with less chocolate and more whipped cream. Loved that it was so stable days later. Definately best at room temp. Substituted triple sec for coffee and rum liquids. More easy than egg versions and better for cake that will be at room temp for a long time. Thanks Alton Brown!! Read more
recipe Chocolate Mousse
Kathy Kitchener, ON 02-06-2009
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Heavy Mousse
Rated: 4 stars out of 5

The mousse flavour was good. It was heavy and dense not light tasting like mousse should be. Maybe look for a recipe with egg... whites for a lighter mousse. I followed the recipe exactly and my mousse had a very fine gritty textureRead more
recipe Chocolate Mousse
Penny Miramar, FL 01-31-2009
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Very rich
Rated: 4 stars out of 5

It's yummy but very rich. This would actually be a great mousse to fill a cake with, perfect thick texture. I used orange... liqueur instead of rum and it added a nice flavor.Read more
recipe Chocolate Mousse
ro dublin, OH 12-25-2008
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Amazing dessert for the holidays...
Rated: 5 stars out of 5

I made this recipe for Christmas holiday parties...and now today again for Christmas dinner. Its amazing...and just another... reason I LOVE Alton. I used Tangerine juice and Starbucks Coffee Liquer instead of espresso and doubled the recipe. I piped it into small, stemmed wine glasses and added a thin layer in the middle of raspberry lavender sauce. I made the sauce with my favorite preserves from Sequim WA. I sprinkled the top with Fleur de Sel instead of whipped cream...and it really was amazing...people are still talking about it weeks later...and I've sent them Alton's recipe. This does take the time indicated because you have to cool the chocolate mixture...and its worth the time....Read more