You only need five ingredients for this decadent, delicious chocolate dessert – a childhood favorite of most French people.
This recipe is reserved for Premium subscribers, but we're happy to share it with you for free!
Step 1: Making the chocolate mousse
Melt the dark chocolate couverture with the heavy cream; mix thoroughly and let cool. Make a zabaglione by beating egg yolks with 2/3 of the sugar over a low heat. Cook, whisking all the while, until foamy. Let chill.
In the meantime, whisk the egg whites to stiff peaks with the remaining third of the sugar. When the couverture cools to room temperature, add 2/3 of the egg whites.
Add the remaining egg whites to the cold zabaglione. Finally, gently combine the two mixtures by folding the zabaglione into the chocolate. Chill the mousse before serving.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
Gain unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse