Chocolate Mousse

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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?

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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.

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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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Oh my! I just made this and took a little taste and this exceeded my expectations. This was the first time I made a mousse and it tastes like a chocolate cloud. Yum! It was actually really easy to use and I already had all of the ingredients on hand. I used a 12 oz bag of Ghiradelli semi-sweet chocolate chips, 3 oz of brewed espresso, Kahlua in place of the dark rum, and I put in a dash of vanilla into the whipped heavy cream. I followed the instructions exactly, although I was confused by what Alton meant by the gelatin and cream "blossoming". After an hour in the refrigerator, the mousse was ready to be served. I will definitely make this again!

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I'm sure I did something wrong. I found it harsh and not at all sweet enough. I tossed it in the trash.

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I made this for the second time today - the first time it was REALLY thick and heavy... So today I beat an egg white till it was in soft peaks and folded it in with the whipped cream - what a HUGE difference! I think next time I'll even use TWO egg whites instead of one - I decreased the whipping cream to 1 and 1/3 instead of 1 and 1/2 as well.

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I was really hoping it would be like the light, velvety mousse I remember from my childhood. Something seemed missing or maybe it was just overpowered by chocolate and espresso of this application. Its not bad, but I think next time I'll try a more traditional recipe using eggs.

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I love this mousse! I modified the recipe by using raspberry gelatin instead of plain gelatin. I also substituted a semi-sweet raspberry wine for the rum. So many flavor possibilities with this wonderful recipe. Thank-you, Alton!

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Actually pretty disappointed in this. It comes out like a standard, overly-caloric, Americanized version of a French chocolate mousse. I found it far too heavy. It is much better with egg whites rather than whipped cream.

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Loved it!! Instead of Semi Sweet chips I used 12 oz of Nutella. Had some trouble with the gelatin part so I'll need to make this a few more times to get that part down, but the taste is delish!!