Authentic home cooking from France, with US measurements. 
My Chocolate Mousse à la Pierre Perret
To make a great chocolate mousse, you need three things: good eggs (I use eggs from my own chickens), good chocolate (at least 70% dark), and a good recipe—Pierre Perret’s is by far my favorite!
My Chocolate Mousse à la Pierre Perret
To make a great chocolate mousse, you need three things: good eggs (I use eggs from my own chickens), good chocolate (at least 70% dark), and a good recipe—Pierre Perret’s is by far my favorite!
Open in Cookpad AppSteps
- 1
Bring the milk to a boil and pour it over the chopped chocolate in a mixing bowl. Add the egg yolk and stir until the mixture is smooth and glossy.
- 2
Beat the egg whites until stiff peaks form, then gradually add the sugar while continuing to beat.
- 3
Gently fold one-third of the beaten egg whites into the melted chocolate mixture, being careful not to deflate the whites.
- 4
Fold in the remaining egg whites until fully incorporated and the mixture is uniform.
- 5
Spoon the mousse into serving cups and chill for a few hours—if you can resist the temptation!
- 6
Serve with meringues and candied orange slices.
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