Mousse Flute Recipe

Melt chocolate

Place the chopped chocolate and butter in a heatproof bowl set over a pot of simmering water (double boiler). Stir occasionally until fully melted and smooth. Remove from heat and let cool slightly (about 5 minutes).

Whisk egg yolks with sugar

In a medium bowl, whisk the egg yolks with half of the granulated sugar (25 g) until pale and slightly thickened. Whisk in the vanilla and a small pinch of salt. Fold a few tablespoons of the warm melted chocolate into the yolk mixture to temper, then whisk the yolk mixture back into the remaining melted chocolate until homogeneous. Set aside to cool slightly.

Beat egg whites

In a clean, dry bowl, beat the egg whites with an electric mixer until foamy. Gradually add the remaining 25 g sugar and continue beating to soft to medium peaks (stiff but still glossy).

Whip cream

In a separate chilled bowl, whip the cold heavy cream to soft peaks (it should hold shape but still be silky). Reserve about 60 ml of whipped cream for garnish if you like; fold the rest into the chocolate mixture.

Fold components

Gently fold about one-quarter of the whipped egg whites into the chocolate mixture to loosen it. Then fold in the remaining egg whites in two additions, using a rubber spatula and working gently to preserve air. Next fold in the whipped cream until no streaks remain. Do not overmix.

Portion into flutes

Spoon or pipe the mousse into chilled flute glasses or dessert glasses, filling each about three-quarters full. Smooth the tops with a small spatula.

Chill

Cover the flutes with plastic wrap and refrigerate for at least 2 hours, ideally 3–4 hours, until mousse is set and chilled.

Before serving, pipe or spoon a small dollop (about 15 ml) of reserved whipped cream onto each mousse flute.

Sprinkle grated chocolate or chocolate shavings over the whipped cream.

Top each flute with 1–2 fresh berries and a small mint leaf if using.

Serve chilled. Leftover mousse will keep covered in the refrigerator for up to 2 days.