Imen Dridi Bobby Flay’s Chocolate Mousse is a rich and creamy dessert made with bittersweet chocolate, heavy cream, and egg whites. Serves 6, ready in 30 minutes.
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💗 Why This Recipe Is Worth Trying:
- Decadent Indulgence. Rich bittersweet chocolate creates a luxurious, velvety texture.
- Fluffy Perfection. Whipped cream and egg whites yield an airy, smooth mousse.
- Versatile Delight. Customize with toppings like whipped cream or shaved chocolate.
- Simple Elegance. There are few ingredients for an impressive, restaurant-quality dessert.
❓ What Is Bobby Flay Chocolate Mousse Recipe?
Bobby Flay’s Chocolate Mousse is a luscious dessert made with bittersweet chocolate, heavy cream, egg whites, and sugar. It boasts a velvety, airy texture with a rich, indulgent taste. The name derives from the renowned chef Bobby Flay, known for his decadent yet approachable culinary creations.
🍫 Bobby Flay Chocolate Mousse 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
👩🍳 Create This Chocolate Mousse With These Easy Steps
- Set a large bowl over a bain marie or a double pot on low heat and add the chocolate. Mix the chocolate until it melts.
- Leave it alone after turning off the heat.
- While the cream is on ice, beat it until it makes soft peaks. Leave it alone and let it sit at room temperature. Use an electric mixer to make soft peaks out of the eggs.
- Slowly add the sugar and keep beating until the mixture is firm.
- When you take the chocolate out of the bain marie, add the egg whites all at once with a whisk.
- Fold in the whipped cream when the whites are almost fully mixed in. Put the mousse in the fridge with the lid on for about an hour, or until it sets.
- Put it in glasses and, if you want, top them with more whipped cream and chocolate shavings.
💭 Recipe Tips
- Use quality bittersweet chocolate; avoid substituting as it affects texture and taste.
- Whip egg whites to stiff peaks for a light, airy mousse; under-whipping leads to a dense texture.
- Ensure heavy cream is cold; warm cream won’t whip properly, affecting the mousse’s consistency.
- Add sugar gradually to whipped egg whites; rushing may deflate the airy structure of the mousse.
- Refrigerate mousse for at least 4 hours; insufficient chilling time results in a runny or loose texture.
🍒 What To Serve With Chocolate Mousse?
Serve Bobby Flay’s Chocolate Mousse with fresh berries like raspberries or strawberries for a contrasting tartness, or alongside a dollop of whipped cream for added richness and texture.
🎚 How To Store Leftovers Chocolate Mousse?
- In The Fridge. Store Leftovers Chocolate Moussein airtight containers in the fridge, consuming it within 2–3 days for optimal freshness.
- In The Freezer. Avoid freezing Leftovers Chocolate Mousse the texture may alter unfavorably.
🚫 How To Reheat Leftovers Chocolate Mousse?
Reheating chocolate mousse isn’t recommended, as it can negatively impact its texture, causing it to break or become grainy. It’s best served chilled.
FAQs
Why Is My Chocolate Mousse Not Fluffy?
Overmixing or underwhipping ingredients can cause density ensure gentle folding and stiff peaks in whipped cream/egg whites.
How Can I Ensure My Chocolate Mousse Sets Properly?
Chill mousse for at least 4 hours correctly whipped cream and egg whites contribute to proper setting.
Can I Use Milk Chocolate Instead Of Bittersweet For Mousse?
Yes, but adjust sugar quantity milk chocolate is sweeter; reduce added sugar for balanced sweetness.
How Do I Prevent My Chocolate Mousse From Deflating?
Avoid overmixing and ensure egg whites are whipped to stiff peaks gentle folding preserves aeration for fluffiness.
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Bobby Flay Chocolate Mousse Nutrition Facts
Amount Per Serving
- Calories: 350
- Total Fat: 28g
- Saturated Fat: 17g
- Cholesterol: 70mg
- Sodium: 40mg
- Total Carbohydrates: 23g
- Dietary Fiber: 2g
- Sugars: 18g
- Protein: 4g
Bobby Flay Chocolate Mousse
Description
Bobby Flay’s Chocolate Mousse is a rich and creamy dessert made with bittersweet chocolate, heavy cream, and egg whites. Serves 6, ready in 30 minutes.
Ingredients
Instructions
- Set a large bowl over a bain marie or a double pot on low heat and add the chocolate.
- Mix the chocolate until it melts.
- Leave it alone after turning off the heat.
- While the cream is on ice, beat it until it makes soft peaks. Leave it alone and let it sit at room temperature. Use an electric mixer to make soft peaks out of the eggs.
- Slowly add the sugar and keep beating until the mixture is firm.
- When you take the chocolate out of the bain marie, add the egg whites all at once with a whisk.
- Fold in the whipped cream when the whites are almost fully mixed in. Put the mousse in the fridge with the lid on for about an hour, or until it sets.
- Put it in glasses and, if you want, top them with more whipped cream and chocolate shavings.
Notes
- Use quality bittersweet chocolate; avoid substituting as it affects texture and taste.
Whip egg whites to stiff peaks for a light, airy mousse; under-whipping leads to a dense texture.
Ensure heavy cream is cold; warm cream won’t whip properly, affecting the mousse’s consistency.
Add sugar gradually to whipped egg whites; rushing may deflate the airy structure of the mousse.
