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- Cuisine: Swiss
- Serves 4
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Manuela Darling-Gansser, inveterate traveller and passionate amateur cook.
More Manuela Darling-Gansser recipes
Ingredients
100 g (3½ oz) bittersweet chocolate (70%)
40 g (1½ oz) unsalted butter
50 ml (2 fl oz) Nocino liqueur
4 organic eggs, separated
Preparation
This mousse is better if you make it the day before – somehow it becomes even more chocolatey! Nocino is an Italian liqueur made from walnuts and spices. You can use vin santo or oloroso sherry if you prefer.
Melt the chocolate and butter (without stirring) in a bowl set over a saucepan of simmering water. Remove from the heat and stir in the Nocino followed by the egg yolks, combining well.
Beat the egg whites until stiff, then gradually fold them through the chocolate mixture. Pour the mousse into individual dishes and refrigerate overnight. Or, do as they do at the Kronenhalle in Zürich: refrigerate the mousse in a large bowl, bring the bowl to the table and spoon it onto dessert plates.
Serve with whipped cream.
Recipe from Winter In The Alps by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.
If you enjoyed this Chocolate mousse recipe then browse more Swiss recipes, dessert recipes, child-friendly recipes, chocolate recipes, easy recipes, entertaining recipes, quick recipes and our most popular hainanese chicken rice recipe.
Swiss Restaurants
Displaying 7 of 7 Swiss Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Keller's Swiss and Indian Restaurant | Alice Springs | |
| 2. | Swiss Cottage | Katoomba | |
| 3. | Bei Amici Restaurant | Darling Point | |
| 4. | Eiger Swiss Restaurant | Petersham | |
| 5. | Pulver's Wallis Fogarty Steakhouse | Alice Springs | |
| 6. | Nick's Swiss Italian Restaurant | Yungaburra | |
| 7. | Casalinga | Croydon |
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