Recipe: Alton Brown's Chocolate "Halloween" Mousse Although I always recommend using the best chocolate you can get your hands on, I usually make this mousse with those little bitty bars of Hershey's Special Dark that you're always left with after Halloween. It takes 40 of the little guys. By the way, the stubby French painter Toulouse-Lautrec supposedly invented chocolate mousse -- I find that rather hard to believe, but there you have it. The Wet Works: 397 g /14 oz (1 3/4 cup) Heavy or whipping cream 340 g / 12 oz Dark chocolate (chopped fine) *Not baking chocolate if it doesn't taste good by itself, don't use it here. 57 g / 2 oz (1/2 stick) Unsalted butter (cut into 8 pieces) 85 g / 3 oz Coffee liqueur 1 teaspoon Powdered gelatin Directions: Pour 1 1/2 cups of the cream into a large metal mixing bowl and stash it in the freezer. Place the chocolate, butter, and liqueur in another large metal bowl and melt over a pot of barely simmering water (filled about 1 inch high), stirring constantly. Remove from the heat while a couple of chunks are still visible. For the next 5 minutes continue to stir occasionally, until the mixture cools to just above body temperature. Set aside. Place the remaining 1/4 cup of the cream in a small saucepan or large metal measuring cup and sprinkle the gelatin over it. Allow the gelatin to bloom for 10 minutes, then dissolve the gelatin by carefully heating and swirling the pan over low heat. Whatever you do, don't let the cream boil or the gelatin's setting power will be greatly reduced. Stir the mixture into the cooled chocolate and set aside. Remove the cream from the freezer and use an electric hand mixer to beat the cream to medium peaks. Before bringing the mousse and the whipped cream together in culinary matrimony, lighten up the chocolate moisture by stirring in just a little bit of the whipped cream -- just so the two become a little more alike in texture. Then fold in half of the remaining whipped cream. Don't overdo it or you'll beat all that air out of the whipped cream. Then add the remainder of the whipped cream and fold it in. The mixture should remain light and fluffy -- if there are still a few flecks of white, it's okay. Cover the bowl with plastic wrap or spoon the mousse into individual dessert dishes (martini glasses work very nicely for this), cover the dishes, and refrigerate for at least 2 hours. Garnish with fruit -- or not -- and serve. Yield: 8 servings Excerpted from 'I'm Just Here for More Food,' 2004.