• 200 Gr. of dark chocolate 65% to 70% cacao
  • 50 Gr. Of fresh cream
  • 100gr. Of milk
  • 8 eggs


  • Two dinner spoons of Honey or Maple syrop
  • Half an espresso coffee cup


A large pyrex bowl, a small pan, a salad bowl, an egg-beater.


Start by making Ganache:
  1. Break the chocolate in pieces and place in a pyrex  bowl. Set you microwave oven to 60% of its strength
  2. Melt the chocolate in microwave and open to stir approximately every minute
  3. Mix the milk and cream and heat in a pan or also in the microwave (in a glass container, never heat plastic). Add the optional ingredients in this mix.
  4. Once the chocolate is fully liquid, pour the milk/cream by small increments and while mixing with a spatula
This produces a rather liquid Ganache.
In a large bowl, separate the 8 whites of the eggs and beat until it is a solid white “snow”.
Wait for the ganache to cool down (below 40 Celcius). Then, incorporate the 5 of the 8 yokes  by mixing with the spatula.
Finally, pour the chocolate mix into the beaten whites and mix gently with a large spatula.
Cover the mousse with an air-tight plastic foil and place in the fridge for at least 4 hours (24 hours is better).
For added pleasure, serve with shortbread or yogurt.