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Easy Chocolate Mousse

Serves: 2

2 ounces bittersweet chocolate chips, such as Ghirardelli
1 teaspoon espresso powder
1 cup cold heavy cream
2 tablespoons confectioners’ sugar
½ teaspoon vanilla extract
Fresh raspberries
Shaved white chocolate
Mint sprigs  

1. Melt the chocolate chips and espresso in a bowl set over a pot of simmering water (do NOT let the water boil or the chocolate will seize and you will have to throw it out), whisking until smooth.  Remove the bowl from the heat and transfer the chocolate to a larger bowl using a rubber spatula.  Let the chocolate cool to room temperature, about 10 minutes. (It is very important that the chocolate not be hot or warm when you fold in the whipped cream or small chips of chocolate will form and the mousse will not be smooth.)
2. Put the cream in a medium bowl, add the sugar and vanilla extract and whip until soft peaks form. After the cream is whipped, let it sit out at room temperature with the chocolate. (It’s important that the cream isn’t overly cold too when folded into the melted chocolate.)
3. Add a few large spoonfuls of the cream to the cooled chocolate mixture and stir quickly to lighten the mixture.  Gently fold in the remaining cream with a large rubber spatula until combined.  No white streaks should appear in the mixture.  Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.  Serve large dollops of the mousse in martini glasses and garnish with some shaved white chocolate, raspberries and mint sprigs, if desired.   


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