How can I alter this recipe without it ending in disaster?!


Question: I snagged this recipe from Alton Brown. C: ?

Chocolate Mousse

1 3/4 cups whipping cream
12 ounces good quality semisweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin

So the thing is I don't like espresso or rum. Even if I won't be able to taste either in the mousse, no one in my house drinks espresso or rum, so it'd be a waste to buy either just for a few tablespoons. And most of all, I just don't want to use them! XD

I haven't tried the recipe yet, but I've watched its Good Eats episode over and over. If I take out all that liquid, do I need to replace it with something else? Should I add more butter? Or will the chocolate remain smooth with those two ingredients omitted?

Oh, and Alton suggests dissolving/heating the gelatin over a low gas flame after it blooms. Is this essential? I'm afraid I have an electric stove.


Answers: I snagged this recipe from Alton Brown. C: ?

Chocolate Mousse

1 3/4 cups whipping cream
12 ounces good quality semisweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin

So the thing is I don't like espresso or rum. Even if I won't be able to taste either in the mousse, no one in my house drinks espresso or rum, so it'd be a waste to buy either just for a few tablespoons. And most of all, I just don't want to use them! XD

I haven't tried the recipe yet, but I've watched its Good Eats episode over and over. If I take out all that liquid, do I need to replace it with something else? Should I add more butter? Or will the chocolate remain smooth with those two ingredients omitted?

Oh, and Alton suggests dissolving/heating the gelatin over a low gas flame after it blooms. Is this essential? I'm afraid I have an electric stove.

Forget the espresso if you don't like it. It's not necessary for a successful mousse. Either is the rum. Both of these are only for accent notes to harmonize with the chocolate. If you do want an accent, instead try a Tbs or two of Kirsch (cherry liqueur) or Grand Marnier (orange liqueur) or Kahlua (coffee liqueur) or a syrup, such as cherry or hazelnut syrup. I've done several of these. Any of them will go wonderfully with chocolate.

I would personally try some sort of fruit taste. Instead of espresso and rum maybe some ground orange peel or something of fruit taste. I love fruit and chocolate together :]

Use Rum Extract and Decafinated coffee or Postum. You could use a orange extract.

Just find an easier recipe. There are a lot of ingredients, I do a great deal of cooking and I watch a lot of cooking shows, that one is out of my league. as they say "you have to know when to hold them and when to fold.

I don't like to drink coffee, but I put espresso powder in chocolate baked goods, because it deepens and improves the flavor. I recommend putting in the coffee, and substituting water for the rum.

I think the added of a 1tbsp dark rum in this recipe is to add a strong bitter taste of the espresso or strong coffee.
Maybe .. you're non alcohol

So, replace the 3 ounces espresso with cocoa powder.
And for the dark rum replace with Bitter Chocolate. or just ignore it.

Alright how about some orange extact for the rum, but less, probably 1/2 tsp. And for the espresso cooled hot chocolate?





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