Chocolate Mousse

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My family likes rich things, so we didn't have a problem with the intensity of this, but I can definitely see where some people would. Because there is no sugar, it is VERY chocolaty, but it is CHOCOLATE mousse...
But it isn't really the texture of a mousse; it is heavy, dense, and somewhat hard.
You really do need to strain the little chunks of gelatin out, because they almost ruin it; it is like trying to chew a piece of gristle.

For me, the tastiness of the flavor outweighed the negative little chunks and texture.

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I will definitely make again...but here's what I changed: I chopped 72% chocolate instead of chips and used triple sec in place of the rum.

It was really firm at refrigerator temperature, but if you take it out a few minutes before you serve, it's perfect. I made it for desserts at a tapas party (served in tiny bowls with whipped cream and blueberries and it was a total hit. But it was not for the faint of heart...it was massively chocolate.

My suggestions: strain the cream/gelatin mixture into the chocolate to make sure you don't have lumps, and pick chocolate that you'd want to eat out of hand, because the end product will taste pretty much exactly like whatever chocolate you use. I also suggest serving with a significant amount of whipping cream and some fruit to balance the intensity of the chocolate flavor.

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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!