Dark Chocolate Mousse

Total Time:
1 hr 20 min
Prep:
15 min
Inactive:
1 hr
Cook:
5 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 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
Directions

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
Fabulous! Chocolate  mousse is supposed to be light, fluffy and airy and this recipe delivers on all fronts. Someone mentioned doubling the chocolate (which seems too much), but I used Ghiardelli bittersweet and added 1/2 an ounce of semi-sweet while preserving a smidgen of bittersweet for chocolate curl garnish. This is a top notch, easy & "true to mousse" recipe. item not reviewed by moderator and published
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
To the whipped cream, I added 1/2 t. vanilla extract with 1/2 t. espresso powder and a pinch of ground sea salt dissolved in it. Much better! You can't really put your finger on any of these flavors themselves, but they really do make a marked difference in flavor. item not reviewed by moderator and published
Made this last night. It was a big hit. Would definitely make it again. I didn't use the bain marie, though. Melting chocolate in the microwave is so much easier. Cuts the prep time, too. item not reviewed by moderator and published
Very tasty, tried it with my girl who loved it but was not really airy enough to call mousse, turned out more like a pudding, but I am pretty sure that the consistency can be tracked down to the fact that I divided recepie by three and my automatic wisk did not fit in the small bowl I used to whip the egg white and I had to much mouse arm to wisk by hand untill fluffy enough. Going to try next time using 2/3 of recepie and rate ti again then. Flsvour was very good and i only used 78% dark chocolate. item not reviewed by moderator and published
I can't express how much I love this recipe! I've made it multiple times now and it comes out perfect every time! It's light, frothy, and super easy and quick to make. The only thing i do differently is use a combination of semi-sweet and milk chocolate chips because I don't like the bitterness of dark chocolate. You can use this mousse in so many ways too! For Easter I made little pavlovas filled with this chocolate mousse and then topped with a piece of strawberry...YUM!! I received so many compliments. I just recently made this recipe again and used it as a filling for a tart. I made a shortbread crust, filled it with the mousse, and topped with tons of fresh raspberries. This mousse is so versatile and appropriate for all ages! item not reviewed by moderator and published
I made this twice. The first time was a trial to see if it was something I wanted to serve at a baby shower. I found that the mousse was really not all that decadent and really needed to be more chocolatey. So the second time that I made it I added two different types of chocolate - semi sweet and bittersweet. This time it had more chocolate flavor. I didn't get many comments on this dessert, so will not be making it again and will be removing it from my FN recipe box. Sorry Bobby =( item not reviewed by moderator and published
By far the easiest, best tasting chocolate mousse recipe. So good you would think that Bobby Flay invented it! item not reviewed by moderator and published
OMG!! This shouldn't be legal.It has gotta be one of the best desserts ever. item not reviewed by moderator and published
This mousse had pretty good flavor, however I don't think I let the chocolate cool enough before adding it to the egg whites so pieces of chocolate clumped and their were bits of chocolate throughout the mousse. I also think there was too much cream in the recipe, I would cut back on that to make it more chocolatey. item not reviewed by moderator and published
Excellent mousse... Best I ever made...Creamy; sweet; easy; elegant dessert. Definitely a keeper. One note... I changed the recipe a bit... I used 8 ounces semi-sweet chocolate chips and 2 pints of heavy whip cream. item not reviewed by moderator and published
Made this last night for my hubby for our anniversary. I used semi-sweet chocolate, 3 Tbsp of sugar, and served with vanilla whipped cream. We both loved it and it was pretty easy (even though I used lots of bowls, but I had the same problem another reviewer had and had tiny little chocolate chips in my mousse. Any ideas why this happened? Were my egg whites or whipped cream too cold when combined with the chocolate? It was still delicious and I will definitely make it again. Love the idea of using this in a trifle or as a cake filling. Yum! item not reviewed by moderator and published
This was easy to make and it was a hit with my co-workers today! item not reviewed by moderator and published
No too sweet, very flavorful, wonderful texture. item not reviewed by moderator and published
One of my mom's favorite desserts is chocolate mousse....this one was perfect and was the perfect ending to a "perfect" Mother's Day Dinner. I am not a fan of chocolate pudding (at all...Loved this mousse. Creamy, not too sweet, elegant looking without all the work. You rock Bobby Flay. I will definitely make this dessert again! item not reviewed by moderator and published
My boyfriend and I make this for every holiday -- you know Christmas, anniversary, Chinese New Year. Hurry up, you need to make it, because your "cook time" will get shorter each batch and you'll be whipping it up to celebrate during the week. item not reviewed by moderator and published
I tried this recipe by the book so to speak and it was delicious. Then I thought mmmm pie. That was good too. But then I added my own spin and made it as white chocolate mousse, milk chocolate mousse then put it in a graham cracker pie shell I put the white chocolate mousse on the bottom the chocolate on top and put a couple in front of a crowd and they BEG for more. If you like this recipe just try it in a pie. Yummmmmy item not reviewed by moderator and published
everyone who tried this recipe thought it was amazing! the richest chocolate mousse I have ever made, and I have tried plenty of recipes. After reading other peoples' reviews, I added a bit more chocolate- about 1/4 cups' worth because it was not looking dark enough. Overall a great recipe. item not reviewed by moderator and published
it's very easy to make. but to me, it's not chocolatier enough. next time i will put more chocolate. item not reviewed by moderator and published
This mousse was so easy to make and is sinfully delicious! item not reviewed by moderator and published
This recipe is a keeper! To get the right consistency, don't be in a rush. Delicious!! Use a very high grade of quality chocolate for best results. item not reviewed by moderator and published
This recipe is amazing! It is so rich and creamy and is just awesome! item not reviewed by moderator and published
I was apprehensive because this was my first time making mousse. To to mention, I didn't have the appropriate pans/tools required to make this dessert. I'm absolutely thrilled at the result (my boyfriend loved it too!. Just use a little common sense and you'll be fine. item not reviewed by moderator and published
I found this too be soooo easy and excellent as an authentic mousse. I am a foodie and found the texture to be fine. The key to the proper texture is how you fold in the whites and the whip cream. It is important to get the air into it to get the mousse "fluff." I too, freeze the ss mixer bowl in freezer (always have vs. over ice. I kicked it up a notch by adding Chambord to the whip cream on top. Rasperry chocolate mousse! item not reviewed by moderator and published
I also thought this was more of a cream than mousse - I actually did use it to layer a cake but since its consistency isn't very firm/thick it just squished out the sides when I added the top cake layer... will be searching for a thicker mousse next time! item not reviewed by moderator and published
A bit disappointing.. to come closer to an actual mousse and chocolate flavor you'd have to either double the amount of chocolate or half the amount of cream. This was a chocolate cream not mousse. It feels like eating chocolate flavored whipped cream. It just doesn't compare to the classic French mousse. Quite quick and easy to make though. Might make for a cake filling. item not reviewed by moderator and published
Oh my.....so easy and fantastic!! item not reviewed by moderator and published
Search no more! You will not find a better or easier recipe than this. I'm throwing all my other mousse recipes out and just keeping this one. Melt in your mouth chocolatey good! Make this one! item not reviewed by moderator and published
The taste was divine !!! And was very easy to do! item not reviewed by moderator and published
Best chocolate mousse! I used 2 different cocoa percentages of semi sweet chocolate. Will be my go to recipe for chocolate mousse. item not reviewed by moderator and published
I just finished making (and tasting this with my eight year old daughter. Real simple to make. Instead of beating over ice, I always put my mixing bowl and beater in the freezer. Very light and tasty. Not too sweet. I've made mousses before with loads of butter and egges and this is better and healthier! item not reviewed by moderator and published
How do you whip cream over ice? item not reviewed by moderator and published
Simply fantastic! I will make this again and again. item not reviewed by moderator and published
I was looking for a lower calorie mousse. This has no yolks! Perfect! It was delicious! With the recent e-coli scare I was concerned that the heat from the melted chocolate would not be enough to 'cook' the egg whites. I made a simple syrup by boiling two tablespoons of sugar and two tablespoons of water then slowly poured it into the egg whites during the beating process. Then I folded in the melted chocolate. It looked lumpy at first, but when I completely combined the ingredients and chilled it for an hour, YUMMMM! This will be my go to. item not reviewed by moderator and published
There is absolutely no way this took 15 minutes to do. It was at least an hour. It tasted great but that's ridiculous. item not reviewed by moderator and published
The taste was great! but i don´t know why my egg whites never rose and neither my whipped cream. I failed sooo bad! I might try this next time item not reviewed by moderator and published
Simply deecious.............. item not reviewed by moderator and published
SOOOO GOOOD! First time making mousse so this recipe turned out perfect, simple and delicious. I used 4oz. semi-sweet and 2oz. milk Ghirardelli's baking chocolate. I also added 2 more tbsp of sugar. Perfect!!!! item not reviewed by moderator and published
Very rich and creamy texture. For sure will try again. Came out perfect. item not reviewed by moderator and published
This recipe is phenomenal!!!! I made Beatty's Chocolate Cake from Barefoot Contessa on this website, which is incredibly moist and then layered 3 layers of this chocolate mousse between the cake. Make sure to use good quality chocolate. It makes a huge difference! I used both Ghirdarelli's semi-sweet and milk chocolate to make this mousse and increased the sugar to 3-1/2 TBSP as suggested by others. I topped the cake with a semi-sweet ganache and this cake was truly a piece of heaven! You won't be disappointed! item not reviewed by moderator and published
perfect! We served them in crunchy almond cups and topped it with vanilla bean whipped cream. Will definitely make this again! item not reviewed by moderator and published
This mousse is probably my favorite dessert. Its light and very versatile (can be served plain, with berries, whatever). I've even used it as an "icing" before. I've also made it with a high quality milk chocolate. Phenominal recipe; restaurant quality. Thanks Bobby "Flava" Flay. item not reviewed by moderator and published
This is an excellent mousse recipe!!! It is sooooo simple and quick. It's not overly sweet. None of us can keep our spoons out of the bowl! It came out so light and decadently chocolatey. Many of the other celebrity chefs' recipes we tried came out poorly and were difficult to make. This is a true winner! item not reviewed by moderator and published
Not only a very easy recipe, it's very delicious too. My husband and son loves it item not reviewed by moderator and published
I had high hopes for this recipe, however after chilling in the fridge the chocolate crystallized into precipitate, studding the mousse with little hard chocolate bits. Not good at all. item not reviewed by moderator and published
I made this with 70% Dark, and a teaspoon of cinnamon, and it tastes amazing...however, it's incredibly clumpy. It's like the chocolate (which was fully melted over a double boiler- no water introduced at all!) started solidifying. It's almost like I have the whipped cream/egg whites with some melted choc. and lots of shaved chocolate in it. I'd love to get the creamy, smooth texture I expected, any ideas? item not reviewed by moderator and published
I put more chocolate and suger after reading some other reviews but great recipe none the less. item not reviewed by moderator and published
Better than Ben and Jerry's! Much simpler recipe than most on this website, and yet produced an amazing mouse. Give it a try. item not reviewed by moderator and published
I just made this and like the cooks from Queens and TX, mine too came out a light brown color. Although the taste is delicious, it does not have the dark chocolate color that is so appealing in a mousse. I would have to say add more chocolate to balance with the large amount of cream. As per previous reviewers, I increased the sugar to 3 1/2 TBSP and I'm glad that I did. Overall a great recipe in terms of ease of preparation and taste. item not reviewed by moderator and published
I've made other chocolate mousse recipies and this is by far the best one and it is very simple to make. I made it for Thanksgiving and everyone loved it! This is a recipe that I will definately make again. item not reviewed by moderator and published
I absoulutley adored the recipe! But I hate dark chocolate! So I used milk chocolate as a subsitute! Also my family loved this and love my cooking and I'm only 13! item not reviewed by moderator and published
I'm not sure if it's my fault or the recipe--my mousse was a very light brown color. I would have liked it to look more chocolatey. Did anyone else have this issue? item not reviewed by moderator and published
It was good & rich. But it did not look chocolatety. I was like cream with chocolate specks in it. Where did I go wrong? item not reviewed by moderator and published
I am a long time cook but not baker and this recipe was easy and turned out very well. I used 3/4 bittersweet and the rest semi-sweet after reading some of the reviews. I layered the mousse in a trifle with white cake, crushed heath bars and whipped cream! item not reviewed by moderator and published
Very Good, Very Easy, Very Fast! Next time I will either use white chocolate or less chocolate, because it is very rich! But rich is good too!! item not reviewed by moderator and published
This chocolate mousse recipe was by far the easiest one to make! The mousse is creamy and chocolaty. Definitely one I'm going to use for a while! item not reviewed by moderator and published
This chocolate mousse recipe is the best I have ever used. To add texture, I grated bittersweet chocolate and folded it in with the mousse, adding berries as a garnish makes it even more delicious!!!!! item not reviewed by moderator and published
This is the best Chocolate Mousse! I have to admit I was concerned it wouldn't be "good enough" because it wasn't as fancy as the other recipes I've seen. But this is perfect - just like from a wonderful restaurant. I can't wait to serve it to my guests! item not reviewed by moderator and published
This mousse tastes Great! This recipe was quick and easy! I made parfaits for a party for teens and they loved it. Pouring the mousse into a large ziploc bag then refrigerating made it easy to fill the glasses. I made a batch with bitter-sweet chocolate and one with milk chocolate then layered them in pilsner glasses with whip cream on top. Several parents wanted the recipe after the party. item not reviewed by moderator and published
I have been trying different mousse recipes for a few years now, and I have never had any luck. This one however, is absolutely DELICIOUS! I have made it 5 times since and cannot stop. This is a great recipe!! A definite must try- item not reviewed by moderator and published
After searching and searching for the perfect valentines day dessert, I finally decided to make chocolate mousse. The hard part was deciding on whos recipe to use. I love to watch foodnetwork and bobby flay just so happened to be on at the moment so I figured i would try his. I decided to make it a day ahead. This Mousse is AMAZING and it is SO easy! I used Ghiradelli semisweet baking chocolate.. It was PERFECT for this! So, if you are a chocolate lover, this is definately the recipe for you! My fiance absolutely loves it! item not reviewed by moderator and published
I made a mostly sugar free version of this and included cinnamon in the whipped cream. It was the best, most satisfying desert I have had in a very long time! Yum-yum! item not reviewed by moderator and published
Hi...I went ahead and rated this recipe, even though I have yet to make it..because I know from the ingredients that it is going to satisfy this chocoholic. I always have a dilemma when using/measuring chocolate. I buy a lot of block chocolate..for example, I have a few huge blocks of Callebaut chocolate that I would love to use in this recipe, but I have never figured out how to measure chocolate in ounces...I do not have a food scale, so I cannot weigh my ingredients..will anyone please give me an approximate cup measure for the 5 and a quarter ounces of chocolate used in this recipe? Thanks for any help anyone can give. item not reviewed by moderator and published
I saw the episode for this recipe, since then I always wanted to try it out. I got the urge last nite for something chocolatey, I had all the ingredients so I tried it out. I had semi-sweet so I used that, and it was so gooooooood! If you have a stand mixer, use it! item not reviewed by moderator and published
guys trust me, u dnt need 2 try z difficult recipes 2 get great mousse,all u need is this one just use good quality chocolate.bobby u rock. item not reviewed by moderator and published
I could only manage a few bites. It was very rich. item not reviewed by moderator and published
Excellent! I'm no cooking whiz, but I tried this moouse recipe, and it turned out very well. My family was really impressed and want me to make it again, SOON. I used 6 tablespoons of sugar, so it was a bit sweeter than Bobby's recipe. Following the instructions, and you'll have success too. Don't be afraid to try this; you'll be glad you did! item not reviewed by moderator and published
This recipe has all the characteristics of a champ:quick, easy and DELICIOUS! You can easily make it everyday or for especial occasions... either way you are bound to get addicted! Kuddos to Iron Chef Flay for this wonderful creation! item not reviewed by moderator and published
This was very simple to make and yet the mousse tasted divine! I read the other review which stated that 1 ounce of sugar didn't add enough sweetness, so I used 3 1/2 TB of sugar. It was perfect! I plan on making this over and over again. Thanks Bobby for such a great recipe. item not reviewed by moderator and published
It was rich and creamy and the easiest mousse i have ever made. The depth of flavor was excellent. thanks Bobby. item not reviewed by moderator and published
Super easy, super good. That's really all there is to know item not reviewed by moderator and published
I just made Bobby Flay's chocolate mousse and it came out perfection. I read the reviews before I made it and noted someone's review about the 1 oz. of sugar not being enough. They only used two Tablespoons. I used four Tablespoons and it was perfect. I have it in six pudding cups in the fridge and will serve it tomorrow. The taste is incredible. I will make it again. item not reviewed by moderator and published
After trying to make a disastrous Martha Stewart recipe for chocolate mousse, I turned to foodtv.com and found Flay's recipe. It was such a hit with my family and friends that it was requested for future get-togethers. The mousse was light, delicious and easy to make. We all loved it! item not reviewed by moderator and published
Delicious and super easy. item not reviewed by moderator and published
This is the simplest mouse recipe that I have ever tried. It was easy to make and tasted the best. item not reviewed by moderator and published
I couldn't personally try it because I don't do dairy but everybody that had this dessert after dinner fell in love with it and wanted the recipe. item not reviewed by moderator and published
Great Recipe. Mousse comes out perfect. No need for anything extra. Just would reccomend to whip cream first before melting chocolate to get it to room temp. item not reviewed by moderator and published
easy and customer friendly item not reviewed by moderator and published
so light and rich outstanding dessert item not reviewed by moderator and published
I've made mousse before, but this is really good! I ease - my egg whites went into a bowl with beaters! If I want a Mexican version, I use Iberra chocolate. And to Carol from Boise, 1oz is 2 TBLS.... Keeping this one! item not reviewed by moderator and published
Easy and good! item not reviewed by moderator and published
I think I'd mix the chocolate with the cream before whipping it, but overall, the recipe is delicious. item not reviewed by moderator and published
I made it for my brother and we were both in heaven as we devoured the whole thing! item not reviewed by moderator and published
The recipe read 1 ounce of sugar. I'm sure that is a typo. I used 2 tablespoons and the result did not seem quite sweet enough. It did have a wonderful consistency and the right amount of chocolate. Someone needs to check that sugar quantity. 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
That's why it's called mousse. A bad review is not necessary.  item not reviewed by moderator and published
Put ice in a larger bowl under the bowl that has the whipped cream in it. item not reviewed by moderator and published

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