Chef Damien Le Bihan: Chocolate Mousse

1. Pour the chocolate in a heatproof bowl over a pan of gently simmering water (bain-marie). Stir until the chocolate is melted.

2. Separate the egg yolks from the egg whites.

3. In a separate bowl, add cream to the egg yolks and mix it well.

4. Whip the egg whites with a bit of sugar in a mixer and gradually increase the intensity. Once the consistency of the eggs is firm, slowly add the rest of the sugar.

5. Add the mix of cream and egg yolk to the melted chocolate.

6. Add the egg whites to the mixture and mix it well.

7. Spoon the mousse into serving glasses and chill in the fridge for at least 6 hours.

8. Remove 15 minutes from the fridge before serving, then top it off with shredded chocolate to serve.

Damien Le Bihan is the executive chef of Déliciae Hospitality Management.

Photo credit: Black Cat Photography