Michel Roux Jr’s chocolate mousse
- Published: 4 Jun 22
- Updated: 26 May 25
Learn how to make the perfect chocolate mousse, with this masterclass recipe from leading chef Michel Roux Jr.
Michel Roux Jr began his career with a patisserie apprenticeship in Paris. For nearly 30 years he’s been chef-patron of two-Michelin-star restaurant Le Gavroche, opened in 1967 by his late father Albert and uncle Michel Sr. He also oversees the food at London hotel The Langham and teaches at its cookery school, Sauce by The Langham. Michel Roux Jr’s classes are a chance to learn from the main man, while preparing a menu of his design.
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Serves 6 -
Hands-on time 20 min, plus at least 4 hours setting
Nutrition
- Calories
- 404kcals
- Fat
- 26.7g (14.6g saturated)
- Protein
- 9.9g
- Carbohydrates
- 30.3g (29.9g sugars)
- Fibre
- 1.4g
- Salt
- 0.2g
delicious. tips
Prepare the mousse up to 2 days ahead. Store covered in the fridge until ready to serve. Leftovers will keep covered in the fridge for several days.
Don’t whip the whites until you’re ready to use them. Adding the 2-3 tbsp (optional) sugar to the egg whites helps stabilise the foam, making it less likely to deflate when folded into the chocolate mixture.
A large, flattish metal spoon is the best tool for folding in the whipped egg whites – it cuts through the mixture better and moves more of it without crushing the air bubbles. Wooden spoons can harbour grease that will deflate the bubbles.