Best Chocolate Mousse Alton Brown Recipes

Foam Whipper Chocolate Mousse image

Provided by Alton Brown

Categories dessert

Time 45m

Yield Four 4-ounce servings

Number Of Ingredients 4

8 ounces 54-percent bittersweet chocolate, finely chopped
4 ounces brewed coffee, at room temperature
4 ounces water
1 1/2 ounces sugar

Steps:

Create an ice bath by filling a large bowl with ice and water.
Add enough water to a 10-inch straight-sided saute pan to come up the side 1 inch. Bring to a simmer over medium heat.
Combine the chocolate, coffee, water and sugar in a medium metal bowl and set in the simmering water. Stir occasionally until the chocolate is almost completely melted and the sugar is dissolved, 4 to 5 minutes. Remove from the heat and set the bowl in the ice bath. Whisk until the mixture reaches 60 degrees F and is the consistency of heavy cream, 2 to 3 minutes. Pour the mixture into the cream whipper. Do not fill above the maximum fill line.
Charge the cream whipper with 1 charger. Shake vertically 16 to 20 times. Set aside for 1 minute. Invert and dispense into small bowls or martini glasses. Serve immediately.

Chocolate Mousse - Alton Brown image

Provided by DrGaellon

Categories Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 6

1 3/4 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

Steps:

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.

Nutrition Facts : Calories 439.4, Fat 37.8, SaturatedFat 23.2, Cholesterol 86.6, Sodium 67.4, Carbohydrate 28.3, Fiber 2.5, Sugar 23.2, Protein 3.2

Chocolate Mousse image

Provided by Level Agency

Categories Sweets

Time 1h40m

Number Of Ingredients 7

12 ounces quality semisweet or bittersweet chocolate, finely chopped
Pinch kosher salt
3 fluid ounces brewed espresso or strong coffee
1 tablespoon dark rum ((not spiced))
4 tablespoons unsalted butter
1 1/2 cups heavy cream, cold, divided
1 teaspoon unflavored gelatin

Steps:

Add enough water to a large saucepan to come 1 inch up the side. Bring to a simmer over medium heat. Please the chocolate, salt, coffee, rum, and butter in a large mixing bowl and set over the simmering water.Don't get water in melting chocolate or it'll seize up. Stir occasionally until almost completely melted. Pull the mixture off the heat while a couple of small pieces are still floating around in there. Cool until just a bit warmer than body temperature (just touch the bowl).
Pour 1/4 cup of the cream into a metal 1-cup measure and sprinkle in the gelatin. Let soak or "bloom" for 10 minutes.
Meanwhile, add the remaining cream to the bowl of a stand mixer fitted with the whisk attachment and beat to medium peaks.
Carefully heat the bloomed gelatin by swirling the measuring cup over a low gas flame. Don't let it boil.
Stir the cream-gelatin mixture into the cooled chocolate. Stir one quarter of the whipped cream into the chocolate mixture to lighten it. Fold in the rest of the whipped cream in two doses. There may be streaks of whipped cream still visible in the chocolate, and that's okay. Whatever you do, don't over-mix the mousse.
Spoon into bowls, mugs, or martini glasses and chill for at least 1 hour. Garnish with fruit, if desired, and serve. If mousses are to be refrigerated overnight, chill for 1 hour and then cover each tightly with plastic wrap.

Foam Whipper Chocolate Mousse image

Provided by Level Agency

Categories Sweets

Time 45m

Number Of Ingredients 4

8 ounces 54% bittersweet chocolate, finely chopped
4 fluid ounces brewed coffee, at room temperature
4 fluid ounces water
1 1/2 ounces sugar

Steps:

Create an ice bath by filling a large bowl with ice and water.
Add enough water to a 10-inch straight-sided saute pan to come 1 inch up the side. Bring to a simmer over medium heat.
Combine the chocolate, coffee, water, and sugar in a medium metal bowl and set in the simmering water. Stir occasionally until the chocolate is almost completely melted and the sugar is dissolved, 4 to 5 minutes. Remove from the heat and set the bowl in the ice bath. Whisk until the mixture reaches 60ºF and is the consistency of heavy cream, 2 to 3 minutes. Pour the mixture into the cream whipper. Do not fill above the maximum fill line.
Charge the cream whipper with 1 charger. Shake vertically 16 to 20 times. Set aside for 1 minute. Invert and dispense into small bowls or martini glasses. Serve immediately.