Pierre Hermé’s Chocolate Mousse

Pierre Hermé’s Chocolate Mousse

Prep time

20 minutes

Cooking time

2 hours



Indulge in the exquisite taste of Pierre Hermé’s Chocolate Mousse, a classic dessert that’s sure to entice every chocolate enthusiast. This recipe, known for its simplicity and elegance, is perfect for both novice cooks and seasoned pastry chefs. It beautifully marries the intense flavor of dark chocolate with the feather-light texture of whipped egg whites, creating a luxurious and velvety mousse. Ideal for special occasions or a delightful treat, this chocolate mousse recipe, with its straightforward instructions and simple ingredients, is a foolproof addition to your dessert repertoire. Try this and you will understand why Pierre Hermé’s chocolate mousse is a beloved favorite among gourmet chocolate dessert lovers!


100 grams dark chocolate
40 milliliters hot whole milk
1 egg yolk
2 egg whites
10 grams granulated sugar


Melt the chocolate (bain marie) until it is smooth.
Pour the hot milk over the melted chocolate and mix until the texture is homogeneous.
Pour into a bowl and let it cool (the mixture should be lukewarm) before adding the egg yolk.
Beat the egg whites until they form soft peaks, and add the sugar when they start to foam, continuing to whisk.
Add a third of the whipped egg whites to the chocolate/milk mixture, whisking briskly before gently folding in the rest of the egg whites.
Pour into your serving dishes and let it rest in the fridge for at least 2 hours.