Sandra This decadent and creamy Bobby Flay Chocolate Mousse is a dessert lover’s dream! Perfect for any occasion, this quick and easy recipe uses simple ingredients to create a luscious treat with a rich, deep chocolate flavor. Light yet indulgent, it’s ideal for dinner parties or a cozy night in. This classic French-style mousse, ready in under 30 minutes plus chilling time, delivers a velvety finish every time.
Bobby Flay Chocolate Mousse Ingredients
- 3.5 ounces high-quality dark chocolate (62% cacao is ideal), chopped
- 1 tablespoon unsalted butter
- 2 large egg yolks
- 1 tablespoon white sugar
- 1/4 cup water
- 1 tiny pinch of salt
- 1/2 cup cold heavy whipping cream
How To Make Bobby Flay Chocolate Mousse
- Prepare the Chocolate: In a heatproof bowl set over a pot of simmering water (a double boiler), gently melt the chopped chocolate and the butter together until smooth. Remove from the heat and set aside to cool slightly.
- Make the Sabayon Base: In a separate metal or glass mixing bowl, whisk together the egg yolks, sugar, water, and salt. Place this bowl over the pot of simmering water and cook, whisking constantly, until the mixture becomes thick, foamy, and hot to the touch (it should reach 145°F to 150°F on a thermometer). This creates a cooked egg base called a sabayon.
- Combine with Chocolate: Immediately add the melted chocolate and butter mixture to the hot sabayon. Whisk until everything is smooth and glossy. Let this chocolate mixture cool on the counter for about 10-15 minutes, until it is no longer warm.
- Whip the Cream: While the chocolate cools, whisk the cold heavy cream in a separate, chilled bowl until it forms medium-stiff peaks.
- Fold and Chill: Gently fold about one-third of the chocolate mixture into the whipped cream with a spatula to lighten it. Then, add the remaining chocolate mixture and continue to fold gently until no white streaks remain. Be careful not to overmix and deflate the cream.
- Serve: Divide the mousse into 4 small serving dishes or glasses. Wrap with plastic wrap and chill in the refrigerator for at least 1 hour, or until completely firm, before serving.
Recipe Tips
- How to get a perfectly light, airy texture? The most important secret is the folding technique. Be very gentle when you fold the heavy chocolate base into the light whipped cream. Use a spatula to scrape from the bottom of the bowl and turn the mixture over on itself, rotating the bowl as you go, only until it is just combined.
- Why cook the egg yolks? This is a classic French technique that creates a “sabayon” base. It not only makes the egg yolks safe to eat but also gives the final mousse a wonderfully stable, rich, and custardy texture that you can’t get from using raw eggs.
- Can I make this ahead of time? Absolutely! Mousse is a perfect make-ahead dessert. You can prepare it completely up to 2 days in advance. Just keep it covered in the refrigerator and it will be ready to serve.
- How do I prevent the whipped cream from melting? It is crucial to let the chocolate and sabayon mixture cool slightly, until it is at room temperature. If you try to fold in the whipped cream while the chocolate is still warm, the cream will melt and deflate, and your mousse will not be light and airy.
What To Serve With Chocolate Mousse
This is a classic and elegant dessert that is fantastic on its own. For a bit of extra flair, it is wonderful served with:
- A dollop of lightly sweetened whipped cream.
- A few fresh raspberries or a sliced strawberry to cut the richness.
- A sprinkle of chocolate shavings or a dusting of cocoa powder.
- A crisp, buttery shortbread cookie on the side.
How To Store Chocolate Mousse
- Refrigerate: Chocolate mousse must be stored in the refrigerator. Cover each serving dish with plastic wrap. It will keep well for up to 3 days.
Chocolate Mousse Nutrition Facts
- Serving: 1 serving
- Calories: 380 kcal
- Carbohydrates: 22g
- Protein: 6g
- Fat: 32g
- Saturated Fat: 18g
- Sugar: 18g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A grainy mousse is usually a chocolate issue. It can happen if the chocolate gets too hot while melting or if a drop of water gets into it, causing it to “seize.” Melt your chocolate gently in a clean, dry bowl over simmering water (not boiling) to prevent this.
No, they are not! The process of whisking the egg yolks and sugar over the heat of the simmering water (Step 2) gently cooks them, pasteurizing them and making them completely safe to eat.
You can, but the final mousse will be significantly sweeter and will not have the same deep, rich chocolate flavor. A good quality dark chocolate with around 60-70% cacao solids provides the best, most balanced result.
Try More Recipes:
- Bobby Flay Chocolate Chip Cookies Recipe
- Bobby Flay Croque Madame Recipe
- Bobby Flay Banana Nut Bread Recipe
Bobby Flay Chocolate Mousse Recipe
Description
A classic, decadent, and surprisingly easy chocolate mousse with a rich, deep flavor and a light, airy texture, made with a foolproof cooked-yolk base.
Ingredients
Instructions
- Gently melt the chocolate and butter together in a double boiler; set aside to cool slightly.
- Make a sabayon: In a separate heatproof bowl over the simmering water, whisk the egg yolks, sugar, water, and salt until thick, foamy, and hot (145-150°F).
- Whisk the melted chocolate into the hot sabayon until smooth. Let this mixture cool to room temperature.
- In a clean bowl, whip the cold heavy cream to medium-stiff peaks.
- Gently fold the cooled chocolate mixture into the whipped cream in two additions until no white streaks remain.
- Divide the mousse among 4 serving dishes and chill for at least 1 hour until firm.
Notes
- The Sabayon is Key: The most important tip for a safe and stable mousse is to cook the egg yolk and sugar mixture over simmering water until it’s hot and thick. This creates a “sabayon” and is a non-negotiable step.
- Fold, Don’t Stir: Be very gentle when folding the chocolate into the whipped cream. This is the secret to a light, airy texture. Overmixing will deflate the cream and make the mousse dense.
- Use High-Quality Chocolate: The flavor of your mousse will only be as good as your chocolate. Use a high-quality dark chocolate (60-70% cacao) for the best, most complex flavor.
- Cool the Chocolate: You must let the chocolate-sabayon mixture cool to room temperature before you fold it into the whipped cream, otherwise the cream will melt and your mousse will be runny.
