Chocolate Mousse - Alton Brown

Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

Courtesy Alton Brown

Ingredients Nutrition

  • 1 34 cups whipping cream
  • 12 ounces quality semi-sweet chocolate chips
  • 3 ounces espresso or 3 ounces strong coffee
  • 1 tablespoon dark rum
  • 4 tablespoons butter
  • 1 teaspoon unflavored gelatin


  1. Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
  2. In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
  3. Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
  4. In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
  5. Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.


Most Helpful

This is sooooo good and very simple. I omitted the alcahol and coffee since I was serving this to my hubby and children for our annual Valentines Day dinner! What a hit!

Mommy of Sunny Brook Farm September 12, 2009

One of the best chocolate mousses I ever tried. Not overly sweet, but rich and creamy, which makes the flavours very full and intense. In other recipes I find it very often that espresso and rum get dominated by the chocolate, but here you can taste all three aromes. The gelatin adds to the creamy texture without making the whole thing jelly-like. This will be a keeper. Thanks for posting it!

Mia in Germany February 21, 2009

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