The Grand Table of the Andrianavalonas Flavours of Madagascar and the world

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Chocolate Mousse

Two ingredients — chocolate and eggs — and never any added sugar: the simplest mousse in the world, reinvented as many times as there are chocolates.

Prep: 15 min Cooking: 5 min Resting: 4h

My go-to dessert when I want to impress guests — it works every single time! And with the peppery twist — tsiperifery, pink peppercorns, green pepper — the traditional chocolate mousse goes on a journey.

Ingredients

  • 200 g dark dessert chocolate (minimum 50%), like Nestlé Dessert
  • 6 whole eggs
  • 1 pinch salt
  • optional: tsiperifery pepper, pink peppercorns and/or green pepper, freshly ground
  • optional: pink peppercorn berries (and/or Guérande salt), for decoration

Method

  1. Break the chocolate into small squares and melt in a bain-marie. Leave to cool slightly.
  2. Meanwhile, separate the yolks from the whites.
  3. Whisk the whites to stiff peaks with a mixer (or by hand if you’re brave).
  4. Add the yolks to the still-warm melted chocolate and mix vigorously. The yolks must not cook in the hot chocolate.
  5. (Optional) Grind your chosen pepper — or a little of all three together: 2 to 3 berries each of tsiperifery, pink peppercorns and green pepper is enough — and stir into the chocolate-yolk mixture, just before adding the whites.
  6. Vigorously stir 1/3 of the beaten whites into the egg-chocolate mixture, then gently fold in the remaining 2/3, lifting the spatula well so as not to break the whites.
  7. Pour into ramekins or glasses and refrigerate for at least 4 hours.
  8. Serve with pink peppercorn berries for decoration (optional), and/or Guérande salt.

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