For the Strawberry Gum Cream: Using a stand mixer with a whisk attachment, hand mixer, or a whisk. Whip 1 cup of heavy cream with Herbie's Strawberry gum. Once the mixture has formed stiff peaks fold in sifted powdered sugar and Herbie's vanilla extract until well incorporated. Reserve in the refrigerator until time to serve.
For the Mousse: Start by filling a sauce pot with water about 1-2 inches deep. Heat over high heat. Once the water is boiling place a stainless steel or heat proof glass bowl over the pot and add the chocolate chips. They should begin to melt almost immediately. Keep stirring with a plastic spatula until all of the chocolate chips are melted.
Using a stand mixer with a whisk attachment, hand mixer, or a whisk. Whip the egg whites with 2 tablespoons of sugar until they have formed stiff peaks.
Then in another bowl, whisk 1 cup of heavy cream until it has also reached stiff peaks then set aside.
Carefully fold the whipped egg whites into the bowl of melted chocolate. Keep folding them in until they are well incorporated. Then fold the whipped cream into the chocolate mixture. Once everything is well incorporated place in a piping bag or a ziplock bag with one corner cut off. Serve immediately or refrigerate for up to 2 hours.
Serve the chocolate mousse in a small bowl, martini glass, or ramekin and top with the strawberry gum cream. Enjoy with a glass of Williamson Wines Sultry Cabernet Franc!
This recipe would be fantastic with fresh dark berries such as raspberries, black berries, or even blueberries!