Video: How to make chocolate mousse

[video1]Krimo Guergoua, from the Savoy region of France, shows how to make a chocolate mousse.


Krimo Guergoua
Krimo Guergoua
Krimo Guergoua and his wife, Isabelle, arrived in Whangarei in their sailing boat in 2006. Two years ago they moved to Dunedin, where Isabelle now works as a nurse and Krimo looks after their young children. He also runs Passion Sucrée, a French patisserie (, and sells his traditional French baking at the stadium market.

He has loved baking since he was a child growing up in the French department of Savoie, near the Swiss border, and thinks of cakes as treasures.

Here, he shows us how to make a mousse au chocolat (chocolate mousse).



Mousse au chocolat (chocolate mousse)


200g dark chocolate (at least 50% cocoa mass)
6 eggs, separated
1 teaspoon sugar


Krimo's mousse au chocolat. Photos by Gregor Richardson.
Krimo's mousse au chocolat. Photos by Gregor Richardson.
Melt the chocolate, taking care it doesn't burn. Krimo likes to put a saucepan over very a low heat and move the chocolate slabs around on the bottom as they melt, so they don't stick or catch. He uses his hand first, then a spoon. Allow the chocolate to cool a little.

Put the egg whites (about 220g) into a completely dry, clean bowl with the sugar and whisk until firm. You should be able to hold the bowl upside down and the whipped whites will stay in it.

Whisk the yolks until thick and fold in the melted chocolate.

Stir a small amount of the egg whites into the yolk and chocolate mix to loosen it. Add the egg whites little by little, gently folding them in and turning, trying not to lose volume, until you have a light thick mix.

Pour into a bowl and refrigerate for at least two hours but preferably overnight. Serve decorated with chocolate shavings.



• Fresh eggs whisk best.

• The chocolate mousse contains raw eggs, so young children, pregnant women, older people and those with compromised immune systems should probably not eat it.

• Thanks to Afife Harris and Centre City New World.

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