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
- Whip cream until it holds a soft peak and refrigerate.
- Sprinkle the gelatin on the cold water and allow to soften 5 minutes.
- 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.
- Scrape soaked gelatin into hot egg whites mixture and whisk in. Place on mixer and whip until cooled.
- Quickly fold the chocolate into the meringue, then rewhip the cream if it has become liquid again and quickly fold in the cream.
- 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.
- 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.