Dark chocolate mousse

This chocolate mousse may look extremely simple, but is very delicious.
A classic component that always does well.

Dark chocolate mousse

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dark glazing chocolate



whipping cream






pasteurised egg whites



granulated sugar

Preparation method

  • Melt the glazing chocolate in a bain marie until it reaches 32°C.
  • Beat the double cream until stiff and then mix in the cognac.
  • De-grease a planet mixer bowl with lemon juice.
  • Measure 50g of the sugar and beat with the egg whites in the planet mixer.
  • Add the rest of the sugar in four equal portions, continuing to beat.
  • Once all sugar has been added, continue to beat for another 5 minutes or so.
  • Fold the melted chocolate into the egg white.
  • Then fold the whipped cream into this mixture.
  • Transfer the chocolate mousse into suitable moulds and cover.
  • Save for up to 2 days in the refrigerator. 

Serving suggestions

  • As a component in a dessert with raspberries, blueberries or blackberries.
  • As a component in a dessert with oranges, peaches or apricot.
  • As a component in a composition with banana and vanilla sauce.

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