In the Dish
I've got a new recipe in my cooking arsenal along with those Company Carrots---the chocolate mousse I made at Thanksgiving. Now, I thought it came out too dense, not fluffy enough, but everyone loved it. Here's how it went down:
You need: 1 3/4 cups whipping cream, 12 ounces quality semi-sweet chocolate chips , 3 ounces espresso or strong coffee, 1 tablespoon dark rum , 4 tablespoons butter , 1 teaspoon flavorless, granulated gelatin.
First, I chilled 1 1/2 cups of the whipping cream in refrigerator along with a metal mixing bowl and mixer beaters which I put in the freezer. In top of a double boiler (ok, I don't have a double boiler so I used a metal bowl atop simmering water and it worked fine) I mixed 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, until the temp is just above body temperature. 
Chocolate Chips
Then pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. I"d never done this beofre and I mixed until smooth while heating carefully by swirling the measuring cup over a low gas flame. You can't let it boil. 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. 
Fold in CreamThere may be streaks of whipped cream in the chocolate and that is fine. Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve. In the Dish
