Saturday 16 October 2021


All recipes

« MA-MOUSSE » Au chocolat!


  • Recipe for 10 pots


1/ Recipe for crushed raspberries: 60 g per pot


  • 550 g raspberries
  • 50 g granulated sugar

Crush the raspberries roughly, add the granulated sugar, then place in the bottom of the pot and set aside in the freezer.

2/ Recipe for chocolate mousse: 80 g per pot


  • 210 g fresh cream, 35% fat
  • 30 g milk
  • 340 g dark chocolate, 65% cocoa
  • 225 g very fresh egg white
  • 37 g sugar

Make a ganache by bringing the combined cream and milk to the boil, then incorporate the chocolate and mix until the texture is smooth.

Whisk the 225g egg whites with the 37 g sugar until firm. Incorporate the meringue into the ganache while it is still warm. Immediately use a star nozzle to pipe the mixture over the previously frozen coulis.

3/ Finishing touches and decoration

This chocolate mousse can be garnished with any fruit or topping of your choosing.

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