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Swiss Chocolate Mousse
from Lugano Swiss Bistro in Carmel, California
  4 oz. Swiss Chocolate 5 oz. Sugar
5 Eggs 10 oz. Heavy Cream
  • Whip heavy cream until it stands in a peak. Refrigerate.
  • Combine two eggs, three egg yolks and sugar in a stainless bowl and whisk till the mixture stands to a peak.
  • Melt chocolate over a double boiler (not warmer than body temperature).
  • Blend all the egg/sugar mixture with the melted chocolate a little at a time.
  • Fold in whipped cream, reserving four spoonfuls for garnish.
  • Add chopped nuts or chocolate chips if you desire.
  • Fill in serving dishes and refrigerate for 2 hours before serving.

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