Tuesday, May 30, 2017

Chocolate Mousse

My mango mousse got rave reviews at last night's party but I had a ton of gelatin and heavy whipping cream left over so I wanted to try another mousse. I picked Alton Brown's chocolate mousse recipe and tweaked it a wee bit.


1 cups heavy whipping cream
1 cup quality semi-sweet chocolate chips
1 tablespoon instant coffee powder
1 tablespoon dark rum (heavy-handed splash)
3 tablespoons butter
1 tablespoon flavorless, granulated gelatin


In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. (Or you can just microwave in 30 second installments till you get a smooth, creamy mixture.) Let cool for a bit. Seriously, LET. IT. COOL.

Sprinkle gelatin into 1/4 cup cold water. Dissolve for 1 minute before heating it for 30 seconds in the microwave. Mix well and stir mixture into the cooled chocolate and set aside.

In a chilled mixing bowl, beat cream to medium peaks. Make sure your whipping cream is chilled. Mine wasn't and it took a while for to form and even then it separated. Mix whipped cream into the chocolate mixture in two doses. It's important that your chocolate is cooled otherwise your cream will just melt. Mine did. Do not over work the mousse. (I did)

Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit or chocolate shavings and serve.

It's super rich and heavy and despite my fuck-ups, tasted delicious and dense, so it's a pretty forgiving recipe. I'm going to definitely try this again, maybe even subbing the heavy whipping cream with Cool Whip to see if I can get a lighter, airier mousse.

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