Debora Massari’s chocolate mousse: a simple and super delicious recipe

  • Whipped cream
    400 grams

  • Milk chocolate already melted
    220 grams

  • Sugar

    80 grams
    • 380 kilocalories
  • Yellows
    70 grams
    • 0 kcal

  • Cascade
    30 grams
    • 17 kcal

  • Jelly

    5 grams

Calories refer to 100 grams of product

The chocolate mousse is one of those desserts that are good to eat in any season: typical of French pastry, is a recipe that requires few ingredients. In this case, he comes to the rescue one of the best pastry chefs in Italy, Debora Massari: Iginio’s daughter has been an active part of Pasticceria Veneto in Brescia and all other stores in Italy for over 20 years.

Chocolate mousse first appeared in France in the mid-1700s, invented by a great French chef whose only family name is known: Menon. The basic ingredients of this dessert are the same as then: water, egg yolks, cream, chocolate. Instead of this last element you can use other ingredients to change the flavor of your mousse. Menon created in 1755 four different variants: cream, coffee, saffron and chocolate precisely.

Today we present to you the recipe developed by Debora Massari: a simple and delicious recipe. Here’s how to make it perfect.

How to prepare Debora Massari’s chocolate mousse


Start with the caramel: in a saucepan, cook the water and sugar at 121 ° C; at the same time soften the gelatin in cold water. Beat the egg yolks with a whisk and pour the caramel over them; then incorporate the gelatin, add the melted chocolate to the mass, mixing gently with a whisk and, finally, also incorporate the whipped cream, with delicate movements. Put in the refrigerator to harden then serve: the ideal would be to serve the mousse at a temperature between 4 and 8 ° C.