Nick Malgieri
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Nick Malgieri

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

Chocolate Mousse

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

Strawberry Salad

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

Franck Reynaud

Franck Reynaud

  1. 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. 
  2. 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.
  3. For the strawberry salad, toss the ingredients together and chill.  Let macerate at least several hours before searing.
  4. 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.