Chocolate Mousse

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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!!

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Absolutely tasty and delicious. A truly delightful light dessert that is a compliment to any meal and chocolate lover. A great idea for Valentine's. Recipe makes 4 generous portions. Orange liquor would be a great addition, though it is wonderful just by itself.

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Awesome recipe. The mousse tasted great. Unfortunately, I was a bit of a beginner with this recipe. I was thinking (for a reason unknown to myself that the recipe called for espresso grounds not brewed espresso. I will definitely try again, but I can say the mousse is very good. Not too sweet or thick.

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This was good and easy to make, except that it was a bit too sweet for my husband and me. What worked really well, though, was adding orange zest to the chocolate mixture after it had cooled. That added a new flavor dimension.

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Im 14 years old and love cooking. I've watched good eats and tryed many of AB's recipes, and this is absolutely AMAZING. It is simple to make and is absolutely delicious, but I like my mousse thick so i beat the cream until stiff peaks other than that, Alton, hats off to you!

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Really great, big test tonight if the wife likes it. Suspect she will.

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Excellent mousse! Blooming the gelatin in whipping creamy is a bit trucky, but a stick blender helps.

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EXCELLENT! I sometimes add 1/2 tsp of expresso powder. Love that there are no raw eggs since I am feeding children.

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I've got to tell you, I LOVE ANY MOUSSE DESSERTS. I've been living in the US for 9 years or so now, and any of the mousse recipes I had found in those years were more like puddings, which were made with eggs, no gelatin. However, this recipe was very close to what I used to make in Japan, and the result was very close too. I put some orange zest and orange liquor as well as rum, also put some cinnamon. It was very good. Coffee absolutely gives a deep flavor. I think I will try making it with Bailey's Irish Cream next time.