Dark Chocolate Mousse

Total Time:
1 hr 20 min
15 min
1 hr
5 min

4 to 6 servings

  • 5 1/4 ounces bittersweet chocolate, coarsely chopped
  • 14 ounces cold heavy cream
  • 3 large egg whites
  • 1 -ounce sugar
  • Sweetened whipped cream, for garnish, optional
  • Shaved bittersweet chocolate, for garnish, optional

Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.

Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.

Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.

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4.5 93
This was an amazingly easy recipe and REALLY good. I am not sure why there are so many negative reviews, because it came out perfectly for me.  item not reviewed by moderator and published
Ok. Texture turned out fluffy and not as creamy as it looks in the picture. I also had to double the chocolate in order for me to even taste it and have it look like chocolate mousse rather than a speckled who knows what. item not reviewed by moderator and published
Whenever my wife gets mad at me, I make this mousse and BOOM, she forgets why she was mad in the first place! Seriously though, this mousse is a hit whenever I make it (I throw in about a tablespoon of butter to the melting chocolate). Thanks Bobby, you da man!! item not reviewed by moderator and published
Not quite as dense in texture as I would have liked. Very light and fluffy. If you like light and fluffy, then this is the one for you. The one thing that bothers me is that the recipe lists one ounce of sugar. What is one ounce? A tablespoon, a 1/4 cup? These are dry ingredients, Bobby. Be more specific. And, how are you supposed to break down the chocolate to 5-1/4 ounces? I used chocolate bars....kind of hard to do break it down to 5-1/4 ounces! item not reviewed by moderator and published
Super Delicious!!!! Messy preparation though. item not reviewed by moderator and published
More like chocolate flavoured whipped cream. You know how all those seemingly-too-complex recipes call for gelatin? Yeah... there's a reason for that. If you are expecting a light and airy but slightly firm texture (like... you know... a mousse...), look elsewhere. People that rated this highly pretty clearly just don't know what texture the finished product is supposed to be. item not reviewed by moderator and published
its very very very delicious. never made a mousse before. now im in love wit mousse. really phenomenal. Thx Bobby flay. item not reviewed by moderator and published
I made it tonight and it wasn't pudding like at all...was very light or mousse like. Some of the comments freaked me out but I gave it a shot anyway. If you follow everything the directions say you should be fine. However, for the cream part you do not need to set your bowl over ice, if you have a metal one just place it in the freezer along with your whisk for like 5 minutes. I made the cream in my Cuisinart mixer then put it in another bowl and set aside then cleaned and dried it for my egg whites. I also just folded it the cream in with a half spatula and not the whisk. I only kinda used the whisk for my egg and chocolate mixing. Anyway, it's pretty yummy. item not reviewed by moderator and published
Excellent! The base chocolate I used was this fabulous (Venezuela) Chuao Dark Chocolate Bar with Coconut, almond, cinnamon and coriander. I used a tad more than 2 bars. I ground organic course sugar to fine for organic egg whites and used organic whipping cream too. I am sort of old school and whip the egg whites and whipping cream by hand. Folded it all together gently and served in chilled crystal after sherry/port glasses. Simply lovely! item not reviewed by moderator and published
Easy and delicious! item not reviewed by moderator and published
The ounces are weights, not volumes. In fact, I wonder if the heavy cream is measured by weight as well. Though that seems unlikely, 14 oz. by volume makes a very light, fluffy, decidedly un-dark chocolate dessert. item not reviewed by moderator and published
baking is science, so the more accurately you measure the better quality you will get. professional bakers use a food scale and weigh all ingredients. There's a saying I was taught in baking school, "a pints a pound, the world goes round" meaning that only water, eggs, and milk can be measured using a liquid measure. The cream should be weighed on a scale. Generally speaking, a table spoon is considered a half ounce. item not reviewed by moderator and published

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