Chocolate mousse is a tasty and delicious dessert that no one can resist: an airy cream – thanks to the light egg whites – that melts in your mouth and is just sweet enough without being overwhelming. To achieve this, it is important to choose a dark chocolate, with a cocoa percentage of around 70% (if we use one with milk, we must reduce the amount of sugar and butter by 15 grams, as the chocolate will already provide fat and sweetness. With the leftover yolks, we can prepare some delicious custard.
Rations 10 people
Prep Time25 mins
Cooking time13 mins


  • 240 g of chocolate with 70% cocoa
  • 80 g of butter
  • 3 egg yolks
  • 6 egg whites
  • 80 g of sugar
  • 1 pinch of salt

Step by step preparation

  • Put the blade accessory in the bowl. Add the 240 g of chopped chocolate, set at speed 8 for 15 seconds and close.
  • Open the Chefbot and, with the help of the spatula, push down whatever is stuck to the walls. Remove the blade accessory and put in the whisk accessory. Add the 80 g of butter, set at 50° for 4 minutes at speed 2 and close.
  • Open the Chefbot and check that the chocolate is well melted with the butter. If not, cycle through 1 minute at 50°, speed 2, until everything is well combined.
  • Separate the yolks from the whites, taking care that they do not touch the outside of the egg shell. Keep the 3 remaining yolks and add the other 3 to the chocolate mixture. Set at speed 3 for 15 seconds and close the glass.
  • Using the spatula, transfer the mixture to a bowl, cover it with film on contact – let the kitchen film touch the mixture – and leave it at room temperature. Wash and dry both the bowl and the whisk accessory very well (if it has any residue or humidity it is possible that the egg whites do not whip well, they are delicate).
  • Put the whisk accessory in, add the egg whites and a pinch of salt, program 6 minutes and 30 seconds at speed 3 and set a timer to warn us after 4 minutes.
  • After 4 minutes, add the 80 g of sugar four times – that’s about 4 spoonfuls – through the filling cap, allowing about 20 seconds between each one to blend in well. When the program is finished, check that the egg whites are fluffy and light; if not, do another 1-minute cycle at speed 3.
  • Transfer the meringue to a large pastry bowl. Add the chocolate mixture four times, integrating it into the meringue with the help of the spatula, always with a wrap-around movement so that the egg whites do not lose their air. Place in small glasses, cups or the chosen container, cover with kitchen film and put in the fridge for at least three hours before eating. Consume within the next two days.

Tell us what you thought of the recipe

Your email address will not be published. Required fields are marked *