Nick Malgieri
Nick Malgieri

Swiss Chocolate Mousse II

Here’s an easy and light take on chocolate mousse that uses a little gelatin to bind it.  Thanks to Chef Michael Grieder of the Zunfthaus zur Zimmerleuten (Carpenters’ Guild House) in Zurich for sharing his recipe.

Makes about 6 cups mousse

2 cups heavy whipping cream, very cold

1 envelope unflavored gelatin

1/4 cup cold water

1 cup egg whites (about 7 or 8 from large eggs)

1 cup sugar

8 ounces Swiss bittersweet chocolate, melted and cooled

  1. Whip cream until it holds a soft peak and refrigerate.
  2. Sprinkle the gelatin on the cold water and allow to soften 5 minutes.
  3. Bring a saucepan of water to a boil and lower to a simmer.  Combine the egg whites and sugar in the bowl of an electric mixer and place over the simmering water.  Whisk gently until egg whites are hot and sugar is dissolved. 
  4. Scrape soaked gelatin into hot egg whites mixture and whisk in.  Place on mixer and whip until cooled.
  5. Quickly fold the chocolate into the meringue, then rewhip the cream if it has become liquid again and quickly fold in the cream.
  6. Scrape into bowl or spoon into a non-reactive bowl or pan, cover with plastic wrap, and refrigerate to set.  May be prepared the day before serving.
  7. Scoop out the mousse with a large spoon o ice cream scoop onto chilled plates and decorate with some berries, the compote below, and whipped cream.

BLUEBERRY COMPOTE:  Bring 1 cup blueberries, 2 tablespoons water, and 2 tablespoons sugar to a simmer, stirring often.  Let simmer until slightly thickened, about 3 or 4 minutes; chill before using.