Chapon chocolate mousse

This is a delicious, fluffy and light chocolate mousse recipe. It seems like eating a cloud! It’s Patrice Chapon‘s recipe, famous for his chocolate mousse bar in Paris, with chocolate from Peru, Equator, Madagascar, Venezuela… I made this recipe with his Chuao 75% dark chocolate, a great one. Since 2012, Patrice Chapon makes is own chocolate with cocoa beans he chooses himself. He is a real artist, loves his craft with passion.

You will love that easy-to-make recipe! Of course, the higher the quality of the chocolate you use, the better the mousse will be. So please, don’t be tight-fisted, you’ll be grateful afterwards 😉

Makes 4 to 6 desserts

  • 6.5 oz dark chocolate in curls or buttons
  • 1/2 cup semi-skimmed milk
  • 1 egg yolk
  • 6 egg whites
  • 3 tbsp brown sugar

 

Bring the milk to a boil.

Pour on the dark chocolate and mix gently with a scraper until smooth and shiny.

Add the egg yolk and mix.

Start whisking the egg whites with half of the brown sugar. When they start getting fluffy, add the second part of the sugar and whisk them until firm peaks form.

Carefully fold the egg whites into the mixture with a scraper, in three times.

Pour into a dish or individual ramekins.

Let in the fridge at least overnight before serving.

As it is made of raw eggs, don’t keep it for more than 2 or 3 days.

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