Velvety Belgian Chocolate Mousse

Vegetarian | Pasta | Olive oil





Begin by finely chopping the Essential 54 Belgian couverture chocolate and placing it in a heatproof bowl

In a saucepan, heat the heavy cream over medium heat until it's just about to boil. Remove from heat.

Pour the hot cream over the chopped chocolate and allow it to sit for a minute to melt the chocolate.

Gently stir the chocolate and cream mixture until it's smooth and glossy.

In a separate mixing bowl, whisk the egg yolks until they become pale and creamy. Gradually add the melted chocolate mixture, stirring to combine.

In another bowl, beat the egg whites with a pinch of salt until they form stiff peaks.

Gradually add the granulated sugar to the egg whites and continue beating until they become glossy and smooth.

Carefully fold the whipped egg whites into the chocolate mixture, using a gentle folding motion to maintain the mousse's airy texture.

In a separate bowl, whip the heavy cream until soft peaks form.

Gently fold the whipped cream into the chocolate mixture until it's fully incorporated.

Spoon the chocolate mousse into serving glasses or bowls, then refrigerate for at least 2-3 hours to allow the mousse to set.

Before serving, you can garnish each serving with a dollop of whipped cream and a sprinkle of chocolate shavings.


Enjoy the luxurious and velvety texture of the Essential 54 Belgian couverture chocolate in this delectable chocolate mousse, a truly indulgent treat for any occasion!



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