Nick Malgieri
Nick Malgieri

Swiss Chocolate Mousse Parfaits

Here’s an easy and light take on chocolate mousse that uses a little gelatin to bind it.  It’s a typically Swiss take on chocolate mousse and is easy to prepare but best made the day before you intend to serve it so that it has plenty of time to set.

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 65% 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 for 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. Spoon into individual stemmed glasses and refrigerate to set.
  7. Top with a spoonful of whipped cream right before serving.


White Chocolate Mousse:  Substitute Swiss white chocolate for the dark chocolate, above.  For the parfaits, make both mousses and spoon alternating layers into deep dessert glasses.