Made with: Guanaja 70%

Steps: 2

Serves 6/8. 

Recipe steps


  • 300gGuanaja 70%
  • 150gfull fat liquid cream
  • 3egg yolks
  • 7egg whites
  • 50gcaster sugar
  1. Chop the chocolate and melt it gently in a bain-marie or in a microwave set on medium power (500 W) and stirring occasionally.
  2. In a saucepan, bring the cream to the boil. Gradually pour a third of the hot cream over the melted chocolate. Using a rubber spatula, stir vigorously in the centre making little circles in order to create a glossy and elastic core. Add in the second third and mix using the same process. Then, the last third following the same method. Add in the egg yolks and stir until smooth.
  3. Meanwhile, whip the egg whites to a soft peaks meringue with about a quarter of the sugar at the beginning and the remaining at the end. When the temperature of the chocolate mixture reaches about 45/50°C, fold delicately about a quarter of the meringue and then, the remaining. Set aside for 12 hours in the refrigerator.


  1. Chop the chocolate and melt in down a mixing bowl over a bain-marie or in a microwave set at medium power (500W maxi.) stirring occasionally.
  2. Bring the milk to boil.
  3. Slowly pour about a third of the liquid over the melted chocolate stirring vigorously in the centre with a rubber spatula in a small circles motion in order to create a glossy and elastic core of emulsion. Pour the second third of cream following the same process and then the third third.
  4. Mix with a hand blender for a few seconds.

Assembly and finishing

Take the chocolate mousses out of the refrigerator thirty minutes before tasting and accompany the dessert with a lukewarm or cold chocolate sauce.

PASTRY CHEF’S TIP : This chocolate mousses does not keep for more than 24 hours as it contains raw egg yolks.

Need Help?


Have a question about Valrhona, this website, or technical questions about your recipe?

See our answers

Send us your questions by email.

Send a message
Download in progress