Melt the chocolate into the cream until smooth and glossy.
Stir in the egg yolks.
Whip the egg whites with salt until soft peaks form, then gradually add the sugar. Continue whisking until firm peaks form.
Fold a third of the whipped egg whites into the chocolate mixture to lighten it.
Gently fold in the remaining egg whites using a spatula, taking care not to deflate the mixture.
Spoon the mixture into verrines or serving glasses and refrigerate for 3 hours.
Serve at 14°C (57°F), garnished with fresh raspberries.
Chef's Tip
Made without butter, this mousse is lighter than a traditional chocolate mousse. The recipe allows the natural fruity acidity and aromatic complexity of the Peru Whisper cocoa to shine through beautifully.
Maison Pierre Marcolini will help you create the kind of chocolate mousse you still remember years later. All you need is a mixer, some eggs, cream, and our superlative new chocolate drops. Now all that’s left is a sprinkle of salt to let the other ingredients shine.
Use Silk Reverie chocolate drops for your milk chocolate mousse. It yields a creamy, light mousse due to its delightful cocoa/milk balance. Serve it in ramekins with cream.
For an intense dark chocolate experience, use Congo Myst chocolate drops, which are made from 81% cocoa. It’s a classic choice for cultured palates. Pair it with raspberries for an ultra-sophisticated twist.
White chocolate is all about the cream. It doesn’t contain any cocoa solids, so its flavour comes from its cocoa butter. You’ll need an additional gelatin step to help it set in the fridge.
For a perfumed chocolate mousse, use our cocoa fusion chocolate drops. You can transform one mousse recipe with three different flavours.
How to Cook Chocolate Mousse: Start With the Right Chocolate
3 Ingredients chocolate mousse is the dessert of gastronomic fantasies. It might be simple, but if you make it well, few desserts will ever match it. The quality of your chocolate dictates your ultimate texture and richness. Let's fulfil your dreamiest chocolate fantasies.
Which Chocolate Should You Choose For a Chocolate Mousse?
Whether you’re making chocolate mousse cake or a traditional chocolate mousse recipe, premium cooking chocolate shavings will give your mixture a silky melt. Baking chocolate melts optimally without destroying the emulsification process. Cheap chocolate chips contain stabilisers that prevent you from achieving a velvety texture, so only the finest baking chocolate will do.
Dark, Milk, or White Chocolate: What's The Difference?
Maison Pierre Marcolini presents a new collection of single-origin chocolate drops and blends. This is not just chocolate; it's Chef Pierre Marcolini’s personal chocolate, borne from:
His mastery of the bean-to-bar craft
His obsession with achieving the perfect taste
His boldness and creativity
His exacting standards as a two-time World Pastry Champion.
The Characteristics Of High-Quality Chocolate For a Perfect Mousse.
Mousse is the result of a perfect emulsion of melted chocolate and air from egg whites and cream. The melting process achieves your mousse's silky texture. Regular chocolate is designed to melt when warm and resolidify when cold, adding graininess while breaking down the soft peaks you form with your eggs. Premium baking chocolate allows the ingredients to melt and set correctly.
Pierre Marcolini Chocolate Drops: chocolate designed for homemade desserts
No electric mixer can correct badly-chosen basic ingredients. Our new Chocolate Drop collection melts smoothly and evenly in the microwave. Each drop is sized to make portioning easier.
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