Mousse au Chocolat aux Fraises
This lovely mousse is like the one I tasted (pictured below) at the elegant and rustic Hostellerie du Pas de l’Ours in Crans Montana in the Valais canton. Chef Franck Reynaud prepares a personally creative cuisine including elements of all his favorites – the foods of Switzerland, Provence, and Italy. A relais and Chateau property, the hotel’s gastronomic restaurant, l’Ours, has been awarded a Michelin star.
Makes 6 to 8 servings
1 cup heavy whipping cream
1 pound bittersweet chocolate, cut into 1/4-inch pieces
2 tablespoons dark rum or strong coffee, optional
4 large egg whites
1/2 cup sugar
Pinch of salt
1 pound fresh strawberries, rinsed, hulled and sliced
3 tablespoons sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
A pint of best strawberry sorbet
- For the mousse, bring the cream to a simmer and pour over the chocolate in a bowl. Shake the bowl to make sure that all the chocolate is submerged and let stand 3 minutes; whisk smooth. Whisk in the rum or coffee if using. Cool to room temperature.
- Once the chocolate mixture is cool, combine the egg white, sugar, and salt in the bowl of an electric mixer and whisk to mix. Set the bowl over a pan half filled with simmering water and whisk gently until, the egg whites are hot (130 degrees F) and the sugar is dissolved, 3 to 4 minutes). Place the meringue on the mixer with the whisk and whip until cooled but not dry, about 3 to 4 minutes. Immediately fold the meringue into the chocolate and scrape the mousse into a bowl; chill.
- For the strawberry salad, toss the ingredients together and chill. Let macerate at least several hours before searing.
- To assemble, spoon some of the strawberry salad onto a dessert plate and pipe on a layer of the mousse using a pastry bag fitted with a star tube. Garnish with a scoop of strawberry sorbet and some chocolate decorations.