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Mousse Au Chocolat

For 4 people, duration: 30 minutes, cooling time: 4 to 5 hours

Mousse au chocolat


150 g dark chocolate

2 egg yolks

3 tablespoons sugar

1 tablespoon cocoa, heavily deoiled

2cl Grand Marnier

2 egg whites

200 ml cream

Chocolate chips

grated peel of 1/4 untreated orange

Powdered sugar for dusting


Break the chocolate into small pieces and melt in a small saucepan or metal bowl over a hot water bath.

Meanwhile, beat the egg yolks with 2 tablespoons of sugar in a larger bowl until foamy; the sugar must dissolve completely. While continuing to beat, add cocoa and Grand Marnier.

In another bowl, beat the egg whites until stiff, sprinkle in the remaining sugar and beat the cream in another bowl.

Gradually stir the melted chocolate into the egg mixture from the first bowl. Then carefully fold in the cream and beaten egg whites using a spatula. The cream must remain foamy and fluffy.

Cover the Mousse Au Chocolat with cling film and place in the fridge for a few hours until it has solidified.

I put two tablespoons of gnocchi on the mousse and place two gnocchi on each plate. Then garnish with the chocolate shavings and orange peel and dust with the powdered sugar.

Bon appetit

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