Belgian Chocolate Mousse

by Lydie Stassart, Tastemaker in Residence

Enjoy the details of my Valentine Table Extraordinaire, I like to set it up early.

Preparation time: 30 minutes
Serves: 6

One bar of dark chocolate per person (I prefer Belgian chocolate, like Callebaut)
6 eggs, separated
6 Tbsp of sugar


  1. Melt the chocolate in the microwave, stirring every 30 seconds. If it gets too chunky, add a few drops of milk.
  2. Beat together the egg yolks and the sugar.  Slowly add the melted chocolate.
  3. Beat the egg whites until stiff and carefully fold into the chocolate mixture.  Pour the mousse in clear glasses (Martini glasses) cover and refrigerate overnight.