Clement Chauvin is executive chef and owner of Les Bistronomies in Canberra and Montrachet in Brisbane.

Clement was born in Paris, grew up in Lyon, and began working at Michelin-starred restaurants in France, before moving to London to work at Gordon Ramsay’s Claridges.

Today, he will be making a chocolate mousse.

Know the news with the 7NEWS app: Download today

Recipe

Chocolate Mousse

• 300g chocolate
• 60g butter
• 20g sugar
• 6 egg yolks
• 300g egg whites
• 100g sugar

Method

1. Melt chocolate and butter together
2. Mix 20g of sugar and egg yolks to sabayon consistency
3. Make meringue with egg whites and100 g sugar
4. Mix the chocolate mix and sabayon, then fold the meringue into the chocolate mixture
5. Transfer in a bowl
6. Bake at 180 for 6 minutes