Chocolate Mousse

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This was a very easy mousse with great texture. All the techniques involved are very basic. Great recipe for beginners or kids(supervised, of course. My only complaint is how strong the coffee flavor was. Next time I'll add a hint of coffee for depth of flavor but nowhere near what the recipe calls for.
I will be making this again, though.

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I have tried other mousses but this is the easiest and the best yet I made this with a little peanut butter (ran out of butter and it was wonderful.

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good... coffee is really strong taste.

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velvity smooth, choclatey taste. you know what im gonna make some now.

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i've been making this, well, since the first time i saw the episode aired originally. it's a great chocolate fix for a chocoholic...

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I have made this about 3 times now, and it always turns out great! The only thing that I have altered is pouring the heated cream/gelatin mixture through a sieve into the chocolate mixture. Although MOST of the gelatin dissolves in the cream, I seem to always have a couple of little gelatin "pieces" in the bottom of the measuring cup, and so I strain it to remove those...just a personal choice really.
Oh, and for those saying it's too stiff, I find that I like it best when I take it out of the fridge and let it come to room temperature before eating. Much creamier than when it's cold, but it tastes great either way!
Keeps well for several days in the fridge.

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I took on board the advice in the other reviews about reducing the amount of gelatine. I also replaced the espresso and rum with Tia Maria. The end result was absolutely gorgeous. Extremely chocolatey and overall this was not a difficult recipe to get right. I will definitely be making this again and am excited to try the white chocolate and Baileys variation suggested by other viewers.

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This is the best mousse I have ever tasted and the best part it is so easy to make. My husband loved it for our valentine's day dinner dessert. Very romantic!! I even heated te chocolate in the mocrowave and saved lots of time, still came out awesome. And kept well days after in the fridge.

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I loved the flavor of this desert, but for some reason i felt that the texture was too stiff. Perhaps something to do witht the gelatin. I would like to try this again, but next time use about 1/4 of the gelatin.

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I tried this recipe and enjoyed it; however, was expecting a more velvety texture. Did I do something wrong with the gelatin? Speaking of which- why does it have to sit for 10 minutes? When yeast 'blooms' there is a noticeable foaming effect but I saw no difference in the gelatin before or after the blooming stage. Why can't I just sprinkle and dissolve the gelatin in hot cream? Hmmmmm...still was really yummy- just curious.