Recipe by:  Valy Ponthoreau

Source: Very Best Baking by Nestle website

Serves: 6


  • 200 g chocolate 66%
  • 6 eggs, normal size
  • 1 pinch of salt


  • Melt the chocolate in microwave or double boiling ( bain-marie)
  • Separate egg whites from yolks
  • Add a pinch of salt into the whites and beat until firm
  • Mix 4 egg yolks with the chocolate.
  • Incorporate carefully the whites.
  • Pour in one big serving dish or individual cups
  • Rest in the fridge for at least 3 hours.

Download PDF here (more photos in the PDF): French Chocolate Mousse Valy Ponthoreau