Chef Martino Selleri’s Signature Chocolate Mousse

Head Pastry Chef Martino Selleri originally learned this exquisite chocolate mousse recipe from his grandmother, a treasured childhood experience that first ignited his lifelong passion for classic patisserie.

Essential Ingredients for a Rich Mousse

400g premium dark chocolate (65% cocoa solids)
120g whole milk
90g fresh egg yolks
210g fresh egg whites
100g caster sugar
200g high-quality whipping cream

Step-by-Step Preparation Method

Begin by gently melting the high-quality dark chocolate alongside the whole milk, carefully utilising either a bain-marie set over simmering water or a microwave on a very low setting.

Exercise close attention during this step to ensure the delicate chocolate does not burn or catch.

Stir the mixture thoroughly until completely smooth. Once it has cooled slightly, briskly whisk the fresh egg yolks into the melted chocolate one by one to form a rich, glossy emulsion.

Blend everything until perfectly combined, then set the bowl aside to rest.

In a separate bowl, softly whip the cream until it forms gentle peaks. Carefully fold this aerated cream into the rested chocolate base, using a large metal spoon to lift the mixture from the bottom to the top, preserving the volume.

Thoroughly whisk the egg whites, gradually incorporating the caster sugar until glossy, stiff peaks form. Delicately fold this meringue into your chocolate and cream mixture until completely uniform and seamlessly incorporated.

Spoon the finished mousse into elegant serving glasses or a large sharing bowl, allowing it to chill and set in the refrigerator for a minimum of two hours prior to serving.

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