Mousse au Chocolat

June 11, 2026

I first tasted this mousse at the celebration for Jenny's son, Adrien, after his World Skateboarding Championship victory. The recipe is written in French because it is Adrien's French grandma's recipe.

Ingredients

• 240 g chocolate
• 6 eggs

• 1 egg for every 40 g of chocolate (1 serving)

Instructions

1. Melt the chocolate in a heatproof bowl over simmering water. Obtain a very smooth consistency.

2. Separate the egg whites from the yolks. Beat the yolks, and in a different bowl, whisk the whites until they form stiff peaks.

3. Stir the melted lukewarm chocolate into the egg yolks with a whisk until smooth and well combined. Chocolate must be lukewarm so it’s easier to combine with egg yolks.

4. Take a small amount of egg whites and whisk them with the egg yolks. Then, gently fold the remaining whipped egg whites into the chocolate mixture using a spatula.

5. Spoon the mousse into a serving dish or individual ramekins.

6. Refrigerate for at least 24 hours before serving to allow the mousse to set and develop its texture. You can keep it in the fridge 2-3 days.