Prep Time 10′        Cooking Time 10′       Serves 4


  • 200 grams dark chocolate
  • 2 tablespoons Cognac or rum
  • 3 egg whites from organic eggs
  • 2 tablespoons sugar
  • 1 cup heavy cream, whipped until thick


  1. Finely grate or chop 50 grams of the chocolate from the recipe and set it aside.
  2. Finely chop the remaining 150 grams of chocolate and melt it in a bain-marie. Once melted, remove it from the heat.
  3. Whip the egg whites in a bowl until soft (not stiff) peaks form.
  4. Gradually add the sugar while continuing to beat until you have a stiff meringue.
  5. Fold a large spoonful of the meringue into the now lukewarm melted chocolate.
  6. Gently mix with a spoon.
  7. Add the Cognac and mix.
  8. Pour the entire chocolate mixture into the remaining meringue and fold gently until incorporated.
  9. Finally, add 2/3 of the grated chocolate and the whipped cream to the mixture.
  10. Stir to combine.
  11. Divide the mousse into 4 glasses.
  12. Allow to chill in the refrigerator for 2 hours and garnish the glasses with chocolate shavings and powdered sugar before serving.


Source: Argiro Barbarigou