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Home > Restaurants > Recipes > Mousse au Chocolat

Mousse au Chocolat

Provided by: Chef Daniel Rose

Photo by Bobby Doherty/New York Magazine
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4 oz. Valrhona chocolate, 70 percent
1 oz. Valrhona chocolate, 100 percent
¼ cup heavy cream
3 yolks
¼ cup sugar
5 egg whites
Shaved unsweetened chocolate for garnish
Confectioners’ sugar


Melt both chocolates in a double boiler. Bring the cream to a boil in a small saucepan and gradually stir in the chocolate to make a smooth ganache. Whip the yolks and 1½ tablespoons sugar together at high speed. In a separate bowl, whip the egg whites and gradually add the remaining sugar to make a standard meringue and until the whites reach a smooth, creamy consistency. A little at a time, fold the yolks into the chocolate ganache, then fold in the meringue a little at a time until each addition is incorporated and there are no longer any white streaks of meringue. Tap the bowl once to settle the mousse. Transfer into individual glass bowls and chill. Garnish with shaved unsweetened chocolate and a dusting of confectioners’ sugar. (Published 2016)