Chocolate Mousse THE REAL RECIPE | Chef Jean-Pierre

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Chop 70% cocoa chocolate with a chef's knife.

Melt the chocolate in a heatproof bowl over simmering water.

Separate 5 eggs into whites and yolks, ensuring no yolk in the whites.

In a bowl, mix egg yolks with a little Kahlua, Grand Marnier, a little salt, and not even a quarter cup of sugar.

Cook the egg yolk mixture in a double boiler until it reaches a soft whipped cream consistency.

Whip 1.5 cups of heavy cream until it increases to about 3 cups.

Once the chocolate mixture cools, fold in the whipped cream.

Fold in the whipped egg whites (meringue) last to incorporate air into the mousse.

Spoon the mousse into serving dishes and refrigerate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens