Chocolate Mousse


Created by
  • Nicolas Dutertre - Head of the Chocolate Academy™ Montreal
  • Myriam Brosseau - Pastry Technical Assistant Chocolate Academy™ Montreal

Chocolate mousse

Ingredients Preparation
  • 50g
  • 175g

Cook to 123°C

  • 170g
    whole egg(s)

Lightly whip

Pour the cooked sugar over the eggs and beat until a ribbon forms.

  • 60g
  • 220g

Melt to 45°C.

  • 220g
    35% cream

Whip to soft peaks

Gently incorporate the pâte à bombe to the chocolate mix and fold in the whipped cream.
Pour 120 g in glasses and refrigerate for at least 4 hours. 
Decorate with a petit four sec before serving. 

​Tips & Tricks: Chocolate mousse keeps well in the freezer and can be thawed a few hours before serving. The ideal serving temperature is 8°C so that the chocolate reveals all its flavours.

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