Choco Mousse

Choco Mousse
Choco Mousse


Whip the cream then put in the fridge. Melt the chocolate with the butter in bain marie, stirring constantly until it smoothen. Cut the fire, beat the egg whites then add the sugar and continue beating until they are foamy gently until its foamy. Add sugar and continue beating. Add the yolks in the chocolate mixture. Fold in the whipped cream in the chocolate-yolk mixture. Gently incorporate the beaten egg whites. Put in the fridge for a minimum of 3 hours.


  • 200 g of Dark chocolate
  • 3 large eggs separated white from yolk
  • 10 g of unsalted butter
  • 1 cup cold heavy cream
  • 2 tbps of sugar
From: Belgium