Chocolate Mousse - Alton Brown

"Courtesy Alton Brown"
photo by a user photo by a user
Ready In:
1hr 25mins


  • 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


  • Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
  • 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.
  • 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.
  • 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.
  • Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.

Questions & Replies

Got a question? Share it with the community!


  1. I melted the choc mixture til completely smooth. I substituted vanilla for the rum. But do not omit the coffee! I uses regular brewed coffee . That brings out great flavor when mixed with chocolate. I heated the gelatin mixture in a saucepan in the same double broiler water til combined. Everyone raved about this!
  2. 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!
  3. 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!


I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
View Full Profile

Find More Recipes