Chocolate mousse by Martinis Marchi

Some desserts we can not say no to, like fancy chocolate mousse. We have asked the pastry chef from Martinis Marchi Restaurant to share his secret so you can still enjoy your favourite dessert while we are at home. 

It is so delicious that it might seem impossible to make it the same as in high-end restaurants but don't be intimidated; it is readily achievable right in your kitchen.


140 g milk

55 g egg yolk

40 crystal sugar

1 g salt

1.5 sheets of gelatin

140g dark chocolate (minimum 65% cocoa)

22g sweet cream


Whisk egg yolks, sugar and salt.

Gently heat the milk and add in the egg yolk in 3 steps.

Cook all together with stir-frying, warm to 82 degrees (steam cook if you can). Add dissolved gelatin. Stir.

Pour the cream over the chopped chocolate slices so that they can melt and connect with the cream.


Make sweet cream into soft snow (make it to 75% strength).

Add the sweet cream several times and combine it with the chocolate cream.

Cool the resulting mousse in the refrigerator for at least 3 hours.


Serve with fresh fruit during the morning or afternoon coffee… or whenever you like, it is always nice :)

From Martinis Marchi Restaurant with LOVE!heart

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