Cyril Lignac's Luxurious Dark Chocolate Mousse: Ultra-Gourmet Recipe from Fait Maison #5

Renowned chef Cyril Lignac brings his culinary expertise to home kitchens nationwide. A star of Tous en Cuisine and RTL, he's launching the fifth volume of his acclaimed Fait Maison series on September 16. Following hits like his tiramisu and chocolate cake, this pastry-focused edition features 45 new, indulgent, and accessible sweet recipes developed in his professional kitchen. Think elegant apple tart, velvety dark chocolate mousse, chocolate-banana pancakes, or silky vanilla crème caramel—the options are irresistible.

Fait Maison #5 delivers foolproof recipes for home bakers, perfect from morning treats to evening desserts.

Cyril Lignac's Dark Chocolate Mousse Recipe

Preparation time: 20 minutes

Cooking time: 5 minutes

Refrigerator time: 2 hours

For 4 people:

• 200g dark chocolate
• 100g milk chocolate
• 17 cl full-fat liquid cream (35% fat)
• 3 cl whole milk
• 9 organic egg whites
• 80g caster sugar

Preparation steps:

1. Coarsely chop the chocolates if in large pieces and place in a heatproof bowl.
2. Set the bowl over a pan of simmering water and melt gently, stirring until smooth.
3. Warm the cream and milk in a saucepan. Remove the chocolate from heat, then gradually pour in the hot cream mixture in stages, whisking to create a silky ganache.
4. In a clean bowl, whip the egg whites to soft peaks, gradually adding the sugar to form stiff meringue.
5. Gently fold the meringue into the chocolate ganache using a whisk, then a spatula to fully incorporate without deflating.
6. Divide the mousse into ramekins and chill for at least 2 hours before serving.

Cyril Lignac's pro tip:

For superior pastry results, opt for full-fat liquid cream at 35%—select brands carry it, and it elevates any dessert. If unavailable, use 30% fat whipping cream.

Fait Maison n°5 by Cyril Lignac, published by La Martinière, €12.90