French chocolate mousse with Italian meringue and toasted seeds
From the foundersAlexander Eriksson·Founder & CEO

A fluffy French chocolate mousse topped with velvety Italian meringue and crunchy salted sunflower seeds instead of nuts.
Ingredients
4 servings
- 160 gMarabou milk chocolate bar 160g
- 4 stegg yolks
- 4 stegg whites
- 2 dlcaster sugar
- 0.5 dlwater
- 2.5 dlwhipping cream
- 100 gsunflower seeds
- 0.5 tsksea salt flakes
How to make it
- 1
Toast the sunflower seeds in a dry frying pan until golden brown. Sprinkle with sea salt flakes and set aside.
- 2
Gently melt the chocolate over a bain-marie. Leave to cool slightly, then whisk in the egg yolks one at a time to a smooth cream.
- 3
Lightly whip the cream in a separate bowl and fold it into the chocolate mixture to a smooth mousse. Divide between 4 glasses and chill in the fridge.
- 4
Make the meringue: bring the caster sugar and water to the boil in a saucepan to make a sugar syrup (121°C).
- 5
When the syrup is nearly at temperature, start whisking the egg whites to stiff peaks with an electric whisk.
- 6
Pour the hot sugar syrup in a thin stream into the egg whites while whisking constantly on high speed. Keep whisking until the meringue is cool and glossy.
- 7
Top the mousse with the Italian meringue, lightly scorch the surface with a blowtorch if you have one, and sprinkle over the salted sunflower seeds.
Kitchen tips
- Use a kitchen thermometer for the sugar syrup to get the perfect texture in the Italian meringue.
- Whisk the meringue until completely cool so it doesn't melt the mousse when piped on top.
AI-generated content. Always verify ingredients and allergen information yourself.
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