Dark Chocolate Mousse

  • Dessert

This recipe uses his organic Haiti 70 per cent dark chocolate made in Charles’ very own chocolate factory, Atypic Chocolate.


  • 80g cream
  • 120g Haiti 70 per cent chocolate
  • 25g egg yolk
  • 120g egg white
  • 30g raw sugar (caster sugar if you don't have raw)


Cut the chocolate into small pieces. Boil the cream, pour it into the chocolate and make a ganache, trying to keep the mixture around 50°C.

Whip the egg white with sugar until soft meringue peaks form. Add the yolks into the chocolate ganache and whisk it until combined. Incorporate 1/3 of the egg white gently into the ganache to make it lighter, then add the rest of the meringue and combine.

Pour it into your chosen dish and leave it in the fridge for at least 3 hours. Decorate with your favourite berries or chocolate and eat the same day (advisable because it contains raw eggs).

Brought to you by
From our resident chocolatier, Charles Lemai

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