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Pascal's industrial strength chocolate mousse
Impress your friends - fatten your enemies !


  • 250g dark chocolate - about 60% cocoa, e.g. Lindt 60%, Migros 70% + Edelbitter, Valrhona, Trader Joe's dark belgian chocolate...
  • 250 ml (or half pint) fresh whipping cream
  • 4 to 5 fresh egg whites


  • Melt the chocolate using a water bath (keep some chocolate aside if you want it crunchy, see below)
  • Separate egg whites from egg yolks
  • Whip the cream
  • Slowly mix chocolate into the whipped cream using a whisk
  • Clean the mixer. Whip the egg whites until stiff
  • Mix egg white into the chocolate cream using a whisk
  • For added crunch, mix some ground chocolate into the mousse
  • Refrigerate

This recipe uses raw egg, caution advised.

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