| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 5 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 371 |
| Total Fat | 31 g |
| Saturated Fat | 20 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 20 g |
| Protein | 5 g |
| Cholesterol | 75 mg |
| Sodium | 48 mg |
Reviews
Thank you for explaining the reason to use bittersweet chocolate vs semisweet vs milk chocolate. I have grown up with milk chocolates so I didn’t want to open bittersweet chocolate. But I did and it wasn’t as nerve wrecking.
I will be making semisweet baking chocolate and milk chocolate for baking mousse in a day or two. My child, husband and mum want to eat chocolate mousse and she has been pestering me like a child for days to eat chocolate mousse. My parents are diabetic so thank you once again for explaining the sweetness levels in chocolates. I will write the rest in later part.
Ghirardelli Premium Baking 60% Cacao Bittersweet Chocolate, 14 oz = 1 3/4 cup heavy cream, let chocolate mixer cool 5 minutes. Yields: 7 portions = 4 Martini glasses, 3 Pyrex custard cups = 6 oz = 3/4 cup each. I didn’t like the texture. I prefer Martha Stewart’s Bittersweet Chocolate Mousse recipe, it has egg yolks.
So quick and easy to make. Was the star of the after dinner selections. Will for sure make this again. Thanks Bobby Flay for your delicious recipe!!
So simple and quick recipe to whip up, I used dark chocolate and wish I had Martini to splash in to make it super . Thank you for the recipe.
Excellent!
Easy recipe to follow, delicious, just Perfect! Thanks Bobby
Too airy, not as rich and creamy as I expected, not chocolatey enough … I used 6 oz of good bittersweet chocolate, and followed the rest of the recipe as written. next time, I will look for a recipe that uses egg yolks, as that might give a more classic rich and creamy texture. Also: why does the recipe specify sugar in ounces … why not. Just say 2 and 1/4 tbsp of sugar instead of having us convert it?
This recipe is delightfully DECADENT!!!! Wonderfully smooth, creamy, chocolaty taste. I substituted powered egg whites for the fresh. Bobby, you did it AGAIN!!!! Marvelous chef and entertainer!!!!
Love this! I have actually been using this recipe for several years. The beauty is the chocolate can be adjusted to preference. Can use darker chocolate or lighter chocolate. I use mostly semi sweet for those that prefer chocolate chip level chocolate or will use a blend of chocolates. So far most liked by friends and family is half semisweet and half 70%-80% dark. Mom and I like straight 70% best.
Is it a bad idea to make this 24 hours ahead of time? Does it lose any quality?