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Velvet Chocolate Mousse with Mini Meringues

Chocolate mousse

Preparation time and cooking time: 50 Minutes - Serves: 6


  • 1 large free-range egg white
  • 1.75oz of superfine granulated sugar
  • 7oz of high quality dark chocolate
  • 12oz of silken tofu
  • 3 tablespoons of maple syrup
  • Cocoa powder for dusting


  1. Heat the oven at 300 F and line a large baking sheet of parchment paper. Beat the egg white at high speed, preferably using an electric mixer, and add gradually sugar until they form stiff, glossy peaks. Spoon the meringue mixture into a pastry bag with a small star tip and pipe 6 mounds onto the baking sheet. Bake for 20 to 30 minutes until they are firm to the touch. Remove the meringues from the oven and allow to cool until dry.
  2. To make the mousse, melt the chocolate in a bowl over a pan of barely simmering water, then set aside and allow to slightly cool. In a clean bowl, combine the tofu, the melted chocolate and the maple syrup and whisk until uniformly smooth. Spoon the mixture into 6 glasses, top with the meringues and dust with cocoa powder. Chill and serve. Et voila!

Bon Appetit!



Situated on the renowned Avenue Montaigne, footsteps away from the Champs Elysées, The Plaza Athénée is celebrating 100 years of conviviality and gastronomy at its best. Since 1913, the hotel has remained one of the symbols of traditional French hospitality, spectacular dining and Parisian glamour.

To celebrate this milestone, The Plaza Athénée is organizing a few major events for its guests: On Saturday April 20th, to commemorate the...

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