Online Cake Classes


6 Large Eggs, separate yolks and whites

2 ½ Cups Heavy Cream

3 oz. Unsalted Butter

¼ Cup Sugar (each for egg whites and heavy cream)

1 lb. Chocolate



  1. Boil a pan of hot water. Turn off the stove when water comes to a boil.
  2. Put a bowl of chocolate over the hot pan and add butter. Remove the bowl from heat.
  3. In a bowl whip egg whites until stiff peak and add sugar.
  4. In a separate bowl whip heavy cream and add sugar.
  5. Mix in egg yolk one at a time in chocolate and fold.
  6. Add egg whites and fold.
  7. Fill in a piping bag with chocolate mousse and pipe in the mixture in Martini Glass.
  8. Place the glasses in the refrigerator and chill for 2 to 4 hours.
  9. Serve cold.


Helpful Hints:

  • Mix the egg yolk quickly to avoid having scrambled eggs. Also, egg yolks will get cook in the warm chocolate.
  • Bring egg whites and sugar to a stiff peak.
  • If you are living where it is hot outside, chill your Martini Glass before piping in the Chocolate Mousse. This will not make your Chocolate Mousse runny.