Andie Pilot

Mousse au Chocolat À L’Absinthe

Light Chocolate Mousse Gets a Visit from “The Green Fairy”

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Preparation info
  • Servings

    4

    • Difficulty

      Easy

Appears in
Simply Swiss: 64 Essential Recipes from the Heart of Europe
Simply Swiss

By Andie Pilot

Published 2025

  • About

Nobody does chocolate better than the Swiss (don’t come for me, Belgians!) and one of the simplest desserts is the classic chocolate mousse. Make it even more refined by adding absinthe, an anise-flavored spirit from the Val-de-Travers in the canton of Neuchâtel

Ingredients

  • 200 g (7 oz) dark chocolate, chopped
  • 3 egg whites

Method

First, melt the chocolate in a microwave or bain-marie. For the bain-marie, put a large pot of water over high heat and set a large bowl on top of it (stainless steel works best). Once the water is boiling, turn off the heat, then add the chocolate to the bowl on top. This should melt with the residual heat, but if it’s taking too long, briefly turn the heat back on to low.

Using an ele