Have you ever wondered what chocolate mousse is made out of? It kind of looks like a pudding and has an airy, light texture, but did you know that it only requires four ingredients? Well, I'm here to share with you a simple recipe made to you possible by the famous chef Bobby Flay. Everybody knows Bobby is a master of all things food and his dark chocolate mousse recipe does not disappoint (it even comes with a video tutorial). After making his recipe, I modified a couple things based off of my experiences making it myself. It's essentially the same but I've decided to add my homemade whipped cream recipe and some strawberries for an even more flavorful dessert. Enjoy!

Bobby Flay's Dark Chocolate Mousse

  • Prep Time:20 mins
  • Cook Time:2 hrs
  • Total Time:2 hrs 20 mins
  • Servings:6
  • Easy


  • 5 1/4 ounces bittersweet chocolate
  • 14 ounces heavy whipping cream
  • 3 large egg whites
  • 1-ounce sugar
  • 1 cup heavy whipping cream
  • 1 tsp vanilla
  • 1/4 cup powdered sugar
  • Shaved bittersweet chocolate for garnish
  • Strawberries or raspberries
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  • Step 1

    Gather all ingredients.

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  • Step 2

    Melt the chocolate in a double broiler or a pot on low heat. Once melted, turn off heat and let it cool

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  • Step 3

    In a bowl beat the 14 ounces of heavy whipping cream until soft peaks form.

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  • Step 4

    In another bowl beat the egg whites until soft peaks form. Gradually add sugar and continue whipping until firm.

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  • Step 5

    Pour chocolate into the bowl with the egg whites. Fold the egg whites and chocolate with a rubber spatula.

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  • Step 6

    Fold the heavy whipping cream into the egg whites and chocolate mixture until there are no more white streaks. Cover the mousse and chill in fridge for at least 2 hours

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  • Step 7

    To make whipped cream pour a cup of heavy whipping cream, vanilla, and powdered sugar into a bowl. Beat for 3 minutes until large peaks form.

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  • Step 8

    Serve mousse in ramekins or goblets. Add a dollop of whipped cream, strawberries, and shaved chocolate.

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And that's all! You can follow Bobby's recipe or simply follow this modified version. Instead of chilling it for 1 hour I'd recommend 2 because it tastes so much better really cold. Definitely try making mousse because you'll end up making it all the time (and sometimes eat it for breakfast...).