🛒 Ingredients
- 200g 70% dark chocolate
- 4 eggs, room temperature
- 50g sugar
- pinch of salt
- optional: 1 tbsp Grand Marnier or rum
👨🍳 Step-by-step instructions
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Melt the chocolate over a bain-marie. Let it cool to 40°C.
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Separate the yolks from the whites.
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Beat the yolks with the sugar until pale and tripled in volume.
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Whip the egg whites to firm peaks with a pinch of salt.
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Fold the yolks into the melted chocolate. Fold in the whites in three batches with gentle folding movements. Chill for 3 hours.
💡 Chef's tip
The whites must be folded in with slow, enveloping movements to preserve the air. Rushing it will kill the texture and leave you with a flat, dense result.
📝 Our take
This Robuchon-style mousse (no cream) is more intense and more chocolatey than any cream-based version: the whisked egg whites are the only aerating agent, giving a lighter but more delicate texture. The chocolate must be at least 70% cocoa—anything less and the mousse becomes too sweet and loses the elegant bitterness that makes it feel grown-up.
🍷 Wine & food pairing
A 10-year Tawny Port is the classic match for dark chocolate: the oxidised, nutty notes of the wine pair perfectly with the cacao. A Pedro Ximénez Sherry also works beautifully.
Suggested wine: Oporto Tawny 10 años
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