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Chocolate Mousse (Alton Brown)



Ingredients:
12 Ounce(s) semi sweet chocolate
3 Ounce(s) espresso
1 Tablespoon(s) rum
1 Ounce(s) salt
1/4 Cup(s) butter
1 Teaspoon(s) gelatin
8 Tablespoon(s) cream (heavy)
Directions: Melt chocolate, espresso, rum, salt and butter. Bloom and dissolve gelatin in 1/2 cup cream. Whipe 1 1/2 cup cream to peaks. Add dissolved gelatin to chocolate. Fold 1/4 whipped cream to lighten. Fold in 1/2 of whipped cream. Fold in rest of whipped cream. Spoon into serving glasses. Refrigerate 1 hour; cover with plastic wrap. Contributor: Good Eats
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