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300g of dark chocolate 70% 
300g of egg whites - 8 /10 eggs depending on the size 
150g of sugar 


Break the chocolate into small pieces and melt in a double boiler over low heat.  
Beat the egg whites with the sugar to obtain a very light and creamy texture.  
Mix the chocolate and the egg whites with a spatula: add the egg whites to the chocolate a little at a time and mix very lightly so as not to "break" the egg whites. 

Tip: add a pinch of salt to the mixture! 

Unpack into a large bowl and keep in the fridge for at least 3 hours.  

Before eating, gently place the Cerise stencil on top of the chocolate mousse and sprinkle with sugar!  

Can be stored in the refrigerator for 2 to 3 days! 

Download the Cerise stencil