French Restaurant Martino’s Chocolate Mousse

Galvin at Windows’ Head Pastry Chef Martino Selleri learnt this Chocolate Mousse recipe with his grand-mother. That’s when his passion for baking started.

Ingredients

400g chocolate 65%
120g whole milk
90g egg yolks
210g egg whites
100g Sugar
200g whipping cream

Method

Melt the chocolate with the milk, using microwave or Bain Marie.

Make sure to not burn the chocolate.

Mix well and, once not too hot, add the yolks in the chocolate, one by one.

Mix and set aside.

Whip the whipping cream to soft peak and combine with chocolate mix, folding from the bottom to the top.

Whisk the egg white with the sugar until stiff, and fold them into the previous mix.

Leave to refrigerate for at least two hours before serving.

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