Dark Chocolate Mousse


250 gr Dark chocolate 70%
250 gr Cream
250 gr Egg white
75 gr Sugar
250 gr Whipped cream


  • Boil the cream, pour over the chocolate drop and let it cool down.
  • Whip the cream until it forms “soft peaks” (pict 1) reserve in the fridge.
  • Mix the chocolate cream when it is between 35/40 degrees.
  • Beat the egg whites and add the sugar step by step to make a meringue (pict 2).
  • Add half of the whipped cream and whisk it (pict 3).
  • Then fold the rest of the whipped cream into the meringue gently with a spatula (pict 4).
  • Dress immediately in ramequins with a piping bag (pict 5).
  • Leave in a fridge for at least 30 minutes before eating.


Banana Ganache


  • 600 gr Banana puree
  • 400 gr Cream
  • 40 gr Trimoline (inverted sugar)
  • 600 gr Milk Choc
  • 460 gr Dark Choc
  • 60 gr Butter


  • Boil the cream with the trimoline and add the banana puree
  • Let it cool 3 mn then pour over the milk and dark chocolate
  • Smooth the mix then add the butter when the temperature is around 40 degres
  • Then pipp into pre coated chocolate moulds