Chocolate Mousse

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Extremely flavorful and it has a nice consistency.

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I happened to have gelatin in my pantry and I like that there is no added sugar in this recipe. It came out great with no problems! I made a wild honey whipped cream to garnish...This one is a keeper!

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Don't know what happened. I'm a trained and experienced chef and I ended up with glop. Spoon into glasses? I could more easily pour it. AB is a real go-to guy for many recipes and the science behind them but, this one, not so much.

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Our go-to mousse recipe and a good consideration for those concerned about pathogens from using uncooked egg whites, as this recipe does not need eggs. This recipe is very flexible and adapts well with the inclusion of:

- White chocolate
- Milk chocolate
- Semi-Sweet chocolate
- Bittersweet chocolate
- Chocolate spreads, like Nutella

So, the taste of the mousse will be as dark or light as you choose to make it. The texture of the mousse is very stable and we did not need to worry about it weeping out moisture or losing its form.

You can serve this mousse as is or use it to compliment cakes/pies or other complex desserts. We have done both to good reactions from family and dinner guests.

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This mousse was fabulous! My boyfriend made this for me, and he is not very experienced in cooking desserts, but it still turned out great. I found the texture to be very smooth, and the chocolate flavor to be perfect. I was a little worried when I saw that there was no sugar in it, but the sweetness from the chocolate is adequate. We melted the chocolate (carefully in the microwave and then added the rum and coffee to it, instead of using a double boiler. We only have plastic measuring cups, so we very carefully heated the whipping cream and gelatin mixture over low heat in a small pan while stirring, and there were no problems with lumps.

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best chocolate mousse recipe on this website ( and i have tried several easy and tastes great!

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We watched you make this on your show in November 2012. I finally had a chance to make the mousse and it is light, chocolaty, heavenly bliss. The family loved it!

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Alton is such a genius. This is great chocolate mousse recipe. I followed it exactly and it came out great. People who hate coffee still adored it. Plus, it's a great naturally gluten free recipe so I can serve something sweet to friends who can't have gluten!

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This mousse is quite rich and is not particularly sweet. However, if it is eaten slowly with a nice glass of red wine, it is divine!

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This is my first time writing a review and thought I would share what I did to solve many of the problems mentioned by others (too dense, Not sweet enough First, I cut back on chocolate to 8 oz. to lighten the flavor. Next, instead of using coffee and rum I substituted 1/3 cup of simple syrup which is what I used to "bloom" the gelatin, then I warmed the gelatin mixture and made sure it was completely dissolved. When I was almost finished whipping the cream, I added the syple syrup/gelatin mixture in a slow stream to the whipping cream, then proceeded to fold the whipped cream into the melted chocolate in increments. Finally, I decided to spoon it into a crust made with crushed amaretti cookies- it was a hit and was perfectly sweet and fluffy with NO gelatin bits left behind!