Italian Meringue is a cooked syrup to softball stage in which is poured into whipping egg whites.
I have a feeling, because it was "chewy" that the whites were brought up too high (over 160).
Though any added fat will result in a smoother mouth feel, hence your appreciationg for whipped cream. Yolks give a nice medium between richness and stability.
With the whites, the objective is aretion of mouthfeel, have the lease density as possible. It's easier to fold warm chocolate into whites and keep aeration than it is into cream, since the fat is lining the air in the cream as opposed to the sugar in the whites.
It all depends on what you want, when you want it.
Edited by chiantiglace, 02 October 2006 - 09:02 PM.