After friends recently returned home from France bragging about the chocolate mousse they had, and then my fav local French bistro, Bistrot Bistro, sent me their newsletter that included their chocolate mousse recipe, I figured it was a sign to share their recipe with all of you.
I presumed chocolate mousse had lots of ingredients and was difficult to make - like working with a soufflé. I never knew chocolate mousse was only two ingredients, chocolate and eggs. That’s it! Now who doesn’t have those on hand all the time? This is a great last minute recipe for unexpected company or when you want to impress them. Using really great rich chocolate, this dessert is raw and as true as you can get to chocolate heaven. I’ve enjoyed it many times.
Below is the recipe for Chocolate Mousse, compliments of Bistrot Bistro in Vancouver, BC.
Here’s the full (and very short) recipe:
Bistrot Bistro Chocolate Mousse
150 grams high quality dark chocolate (don’t use milk chocolate, it won’t set properly)
8 eggs
Note: If you don’t have the best quality chocolate on hand, you can add a drop of coffee extract to enhance the chocolate flavour.
Melt the chocolate in a bowl on hot water. Separate the egg yolks from the whites and place the yolks into a large, round bowl. Beat up the egg whites slowly, first at a low setting (#2) for one minute and then at a faster setting (#4) for one minute then at top speed until firm. Tip - To get the maximum air into the mixture, hold the bowl upside down. If the egg sticks you are good, if they drop on the floor… well you know what you need to do.
When the chocolate is melted, mix with the egg yolks quickly but careful not to let them cook or you will have a grainy feel in the mousse.
Now for the tricky part, incorporating the egg whites into the chocolate. You need to be quick without losing the air trapped in the egg whites. All at once put the whipped whites in with the chocolate. Using the flat side of a big wooden spoon, use your left hand to turn the bowl and your other hand to cut and turn. Cut and turn delicately - do not mix or you will have a soupy dessert.
Transfer into a clean bowl and place it in the fridge for 4-5 hours to set. To serve, spoon out into individual bowls. Makes 8 servings.
If you don’t want to make it yourself, you can taste the real thing at 
Bistrot Bistro. It’s a casual, unpretentious French restaurant with charming owners in the popular Kitsilano area. If you are visiting Vancouver in 2010 for the Olympic Games, make sure to make your reservations early before thousands of visitors descend on our city and you miss the chance to try their great chocolate mousse.
Thank you Valerie and Laurent for graciously allowing me to share your recipe. They will all thank you.
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