Alton Brown Chocolate Mousse Recipe

This Alton Brown Chocolate Mousse is a silky and intense dessert, which calls for high-quality chocolate and a scientific ice bath technique. It’s a dairy-free miracle, ready in about 10 minutes.

Alton Brown Chocolate Mousse Ingredients

• 8 oz (225g) high-quality bittersweet or semi-sweet chocolate (approx. 70% cocoa), chopped
• ¾ cup (180ml) water (or coffee, tea, or fruit juice)
• 2–3 tbsp sugar (optional, depending on chocolate sweetness)
• Pinch of sea salt
• Ice cubes (for the ice bath)
• Cold water (for the ice bath)

How To Make Alton Brown Chocolate Mousse

1. Prepare the ice bath: Fill a large mixing bowl halfway with ice cubes and cold water. Find a second, slightly smaller metal bowl that fits inside the first one. Set aside.
2. Combine chocolate and liquid: In a small saucepan, combine the chopped chocolate, ¾ cup water (or other liquid), sugar (if using), and salt.
3. Melt gently: Place the saucepan over medium heat. Whisk gently just until the chocolate is completely melted and the mixture is smooth. Do not let it boil vigorously. Remove from the heat.
4. Transfer to the bowl: Pour the hot chocolate mixture into the smaller metal mixing bowl.
5. Whip it: Place the bowl with the chocolate mixture directly into the larger bowl containing the ice bath. Immediately begin whisking the chocolate mixture vigorously by hand (or with an electric hand mixer).
6. Watch the texture: As you whisk, the chocolate will begin to cool and thicken. At first, it will be liquid, then it will start to look like heavy cream, and finally, it will thicken into soft peaks. This happens quickly (usually within 3–5 minutes).
7. Stop immediately: As soon as the whisk leaves a trail that holds its shape (like whipped cream), stop whisking. Remove the bowl from the ice bath immediately. If you over-whip it, it will turn grainy. (If it becomes grainy, simply melt it down again and restart!).
8. Serve: Spoon the mousse into serving glasses or ramekins immediately. Serve at once or chill for a short time.

Recipe Tips

• Chocolate quality: Since there are only two main ingredients (chocolate and water), the quality of the chocolate is paramount. Use a bar you enjoy eating, ideally 60–70% cocoa. Do not use chocolate chips, which contain stabilizers.
• The Liquid: While water works perfectly to highlight the pure chocolate flavor, you can swap it for strong brewed coffee, Earl Grey tea, or orange juice for a flavored mousse.
• The “Science”: This recipe works by creating a stable emulsion of cocoa fat and water as it cools rapidly. It’s essentially “whipped chocolate ganache” without the cream.
• Rescuing the mousse: If you whisk too long and it turns into a hard, grainy lump, don’t panic. Put the bowl back over the heat (or microwave) to melt it down, then whisk it over the ice bath again. It is infinitely recyclable.

What To Serve With Alton Brown Chocolate Mousse

This intense chocolate hit pairs well with:

• Whipped Cream: A dollop of real cream adds dairy richness back in.
• Fresh Raspberries: The tartness cuts the intense cocoa.
• Sea Salt: A sprinkle of Maldon salt on top.
• Biscotti: A crunchy dipping cookie.

How To Store Alton Brown Chocolate Mousse

• Refrigerate: Store in the fridge for up to 2 days. The texture may firm up slightly, becoming more like a truffle.
• Serve: Let it sit at room temperature for 10 minutes before eating if it has been refrigerated.

Alton Brown Chocolate Mousse Nutrition Facts

• Calories: 280kcal
• Protein: 3g
• Carbohydrates: 24g
• Fat: 18g
• Saturates: 10g
• Sugar: 18g
• Salt: 0.1g

Nutrition information is estimated per serving (based on 4 servings).

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