Ingredients 4 servings


100 g egg yolk

100 g powdered sugar

225 g egg whites

200 g powdered sugar 

90 g bitter cocoa

30 g potato starch

qs sugar for dusting the marquise


Dark Chocolate 

250 g 72% dark chocolate

250 g cream

50 g egg yolk

1,5 g gelatin

Milk Chocolate

250 g milk chocolate 

250 g cream

50 g egg yolk

3 g gelatin

White Chocolate

250 g white chocolate

250 g cream

50 g egg yolk

5 g gelatin



Credits: Francesco Mion



Whip the egg yolks with 100 g powdered sugar. Beat the egg whites with 200 g of the remaining sugar.  Mix gently the two compounds with the cocoa and the potato starch to incorporate all the ingredients. Prepare a baking sheet and put the mixture on it; level off with a spatula in a 5 mm layer.  

Preheat the hoven to 200°C and bake the marquise for 8/9 minutes. Dust the marquise with some sugar. Line a mold with the marquise. 


For the dark chocolate mousse, whip the cream and the egg yolks. Soak gelatin  in cold water and heat it in microwave with some milk or cream to dissolve it completely. Melt the chocolate in a  bowl set over a pan of simmering water (no more than 50°C). Add some gelatin, egg yolks and cream and whip it. When it’s ready, fill 1/3 of the mold with the dark chocolate mousse, level it and set in freezer. 

Repeat process with milk chocolate and then with the white one. To guarantee a good set, make it freeze for at least 2 hours.  Decorate with three chocolate curls.