How to Make Philippe Conticini’s Iconic Chocolate Mousse Recipe | Translated and Tested Step by Step

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is lower in calories and can be more affordable.

dark chocolate

🥗Healthier: dark chocolate with higher cocoa content

💰Cheaper: semi-sweet chocolate

Higher cocoa content offers more antioxidants; semi-sweet is often cheaper.

Prepare a mixture of heavy whipping cream and low-fat milk.

Heat the cream and milk mixture to 80°C to melt the chocolate completely.

Add the dark chocolate and milk chocolate to the heated cream and milk mixture all at once.

Whisk the mixture vertically to achieve a smooth and creamy emulsion.

Allow the mixture to cool down to around 30°C.

In a separate bowl, beat the egg whites until frothy, then add dark brown sugar all at once to create a meringue.

Continue beating the egg whites until stiff peaks form.

Fold the meringue gently into the cooled chocolate mixture until fully combined.

Spoon the mousse into serving dishes and refrigerate until set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens