Alton Brown’s Chocolate Mousse

What a beast

Well, all things must come to an end, and so we return from Summer vacation. Since Jerry has graduated and is now halfway across the country in sunny California, we have decided to start a sort of duel-of-the-blog-posts, wherein we alternate posting things, in a friendly (though competitive) manner. Noone knows how to win, or even what sort of point system there will be, but one thing is sure: deliciousness will follow.

A Glass of DeliciousnessTo kick off this competition, I thought I would take a leaf out of our favorite TV food personality, the Bill Nye of food science, Alton Brown. In his episode “The Art of Darkness” (Season 1, Episode 13), Mr. Brown delves into all things chocolate, and with warm Summer days drawing to an end, I though I would whip up some light summery chocolate mousse. This delicious recipe consists of semi-sweet chocolate chips, espresso, dark rum, heavy whipping cream, and gelatin. Mr. Brown introduced the technique of ‘folding’, which is a specific method of mixing the whipped cream into the liquid chocolate that preserves the light airiness of the cream, but still distributes the ingredients through the bowl. After an hour in the fridge, and with a garnish of raspberries and mint leaves, it was time to enjoy. And oh boy, did I ever. I’ll post my homemade pizza soon, let’s see if Jerry comes up with anything in the meantime…


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