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Choccy mousse with cornflake clusters

Serves 4


1 large egg yolk

3 large egg whites

150g Valrhona Dark chocolate chopped

25g Valrhona Milk chocolate chopped

30g powdered sugar

75ml whole milk

Cornflake clusters:

30g Valrhona white chocolate chopped

70g cornflakes


In a bowl add all the chocolate. Warm milk in the microwave until hot, pour over the chocolate and allow to stand for 2 min. Whisk until smooth and no lumps, reheat in the microwave for 10 seconds if needed to help melt. Whisk in the egg yolk until smooth.

In a separate bowl whisk the eggs whites gradually adding the sugar to form stiff peaks.

Whisk 1/3 of the egg whites until the chocolate mix until smooth then fold in the remaining whites in 2 batches.

Transfer to a deep dish, cover and leave in the fridge to set for 12-24hrs.

For the cornflakes melt the which choc and stir in the corn flake, spread across some greaseproof paper and allow to chill until firm.

Serve the mousse with some broken cornflake clusters.


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