Chef Jean-Louis Dumonet’s Chocolate Mousse

March 17, 2017 Updated: March 17, 2017

Chocolate Mousse

(Melinda Martinez/Celebrity Taste Makers)
(Melinda Martinez/Celebrity Taste Makers)

Number Serves

6 to 8


  • 285 grams chocolate (72 percent cacao) 
  • 60 grams ​salted butter 
  • 60 grams sugar 
  • 30 grams ​water 
  • 165 grams eggs (3 to 4 eggs, depending on the size) 
  • 375 grams whipped cream, store-bought or homemade 


Melt the chocolate and the butter in a bain-marie over low heat. 
In a separate pot, boil the sugar and the water to make a syrup, about 4 to 6 minutes. 
In a bowl, whisk the eggs, then add the syrup, continuing to whisk until the bowl is no longer warm to the touch.
Whisk the chocolate mixture into the egg mixture. Fold in the whipped cream, until color is uniform.
Serve in small cups.
Recipe by Jean-Louis Dumonet