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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    92 Reviews
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    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.
    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!!
    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!
    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.
    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.
    Super Delicious!!!! Messy preparation though.
    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.
    its very very very delicious. never made a mousse before. now im in love wit mousse. really phenomenal. Thx Bobby flay.
    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.
    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!
    Easy and delicious!
    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.
    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.
    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.
    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!
    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 =(
    By far the easiest, best tasting chocolate mousse recipe. So good you would think that Bobby Flay invented it!
    OMG!! This shouldn't be legal.It has gotta be one of the best desserts ever.
    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.
    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.
    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!
    This was easy to make and it was a hit with my co-workers today!
    No too sweet, very flavorful, wonderful texture.
    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!
    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.
    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
    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.
    it's very easy to make. but to me, it's not chocolatier enough. next time i will put more chocolate.
    This mousse was so easy to make and is sinfully delicious!
    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.
    This recipe is amazing! It is so rich and creamy and is just awesome!
    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.
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