The BH made it for us for New Year’s Eve dinner, and it is, as Hesser says, more pudding-like than a real, “proper” mousse. That said, it’s rich, chocolatey, rummy, and completely delicious. The BH reports that it’s also literally a whiz to make in the blender, pun completely intended– he used chocolate chips for the chocolate, and it took less than a half hour to make, start to finish. The only “trick” ingredient is the plain, unflavored gelatin, since I’m the kind of nerd who has that in my pantry, but most well-stocked supermarkets have it these days. And when it’s done, you’ve got an easy, sexy chocolate dessert that’s got Jello beat, whatever you call it.