Mohamed Shili This delicious chocolate mousse recipe by Bobby Flay is a simple yet indulgent treat. With its creamy texture and rich, bittersweet flavor, it’s the perfect dessert for any occasion. Made with common ingredients like heavy cream and eggs, this mousse is easy to prepare and sure to impress!
Recipe 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
How To Make Chocolate Mousse?
- Melt the Chocolate: Place the chopped chocolate in a large bowl set over a bain-marie or in a double boiler over a low simmer. Stir the chocolate until it melts, then turn off the heat and let it stand.
- Whip the Cream: In a separate bowl, beat the cold heavy cream over ice until soft peaks form. Set aside at room temperature.
- Whip the Egg Whites: Using a mixer, beat the egg whites to soft peaks. Gradually add the sugar, continuing to whip until stiff peaks form.
- Combine Ingredients: Remove the melted chocolate from the bain-marie. Using a whisk, fold in the whipped egg whites all at once. Once the whites are almost completely incorporated, gently fold in the whipped cream.
- Chill and Serve: Cover the mousse and refrigerate for about 1 hour or until set. Serve in goblets, topped with sweetened whipped cream and shaved bittersweet chocolate, if desired.
Recipe Tips :
- Use High-Quality Chocolate: The chocolate is the star of this mousse, so choose a good-quality bittersweet chocolate for the best flavor and texture.
- Chill the Cream: Make sure your heavy cream is cold before whipping. This helps it form soft peaks more easily, creating a light and airy mousse.
- Don’t Overmix the Egg Whites: When folding in the egg whites, do it gently. Overmixing can deflate the air in the whites, which will affect the mousse’s texture.
- Let It Set: Refrigerate the mousse for at least 1 hour to let it firm up. This helps the flavors blend and the mousse to hold its shape.
- Serve with Extra Toppings: Add a dollop of whipped cream or some shaved chocolate on top for an extra indulgent touch.
How To Store Leftovers?
- Refrigerate: Let the leftover chocolate mousse cool to room temperature. Then, cover and store it in the refrigerator for up to 3 days. This will keep it fresh and maintain its creamy texture.
- Freeze: Chocolate mousse is not ideal for freezing, as it can lose its smooth texture when thawed. It’s best to enjoy it fresh, but if you do freeze it, store it in an airtight container for up to 1 month
Nutrition Facts
Serving Size: 1 cup (202g)
- Calories: 455
- Total Fat: 32g
- Saturated Fat: 18g
- Cholesterol: 283mg
- Sodium: 77mg
- Potassium: 289mg
- Total Carbohydrates: 32g
- Dietary Fiber: 1.2g
- Sugars: 30g
- Protein: 8.4g
- Calcium: 194mg
- Iron: 1.1mg
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Bobby Flay Chocolate Mousse
Description
This delicious chocolate mousse recipe by Bobby Flay is a simple yet indulgent treat. With its creamy texture and rich, bittersweet flavor, it’s the perfect dessert for any occasion. Made with common ingredients like heavy cream and eggs, this mousse is easy to prepare and sure to impress!
Ingredients
Instructions
- Melt the Chocolate: Place the chopped chocolate in a large bowl set over a bain-marie or in a double boiler over a low simmer. Stir the chocolate until it melts, then turn off the heat and let it stand.
- Whip the Cream: In a separate bowl, beat the cold heavy cream over ice until soft peaks form. Set aside at room temperature.
- Whip the Egg Whites: Using a mixer, beat the egg whites to soft peaks. Gradually add the sugar, continuing to whip until stiff peaks form.
- Combine Ingredients: Remove the melted chocolate from the bain-marie. Using a whisk, fold in the whipped egg whites all at once. Once the whites are almost completely incorporated, gently fold in the whipped cream.
- Chill and Serve: Cover the mousse and refrigerate for about 1 hour or until set. Serve in goblets, topped with sweetened whipped cream and shaved bittersweet chocolate, if desired.
Notes
- Use High-Quality Chocolate: The chocolate is the star of this mousse, so choose a good-quality bittersweet chocolate for the best flavor and texture.
- Chill the Cream: Make sure your heavy cream is cold before whipping. This helps it form soft peaks more easily, creating a light and airy mousse.
- Don’t Overmix the Egg Whites: When folding in the egg whites, do it gently. Overmixing can deflate the air in the whites, which will affect the mousse’s texture.
- Let It Set: Refrigerate the mousse for at least 1 hour to let it firm up. This helps the flavors blend and the mousse to hold its shape.
- Serve with Extra Toppings: Add a dollop of whipped cream or some shaved chocolate on top for an extra indulgent touch.
Bobby Flay Chocolate Mousse