Chocolate is hard to resist, and it's pretty much good in every form, whether it's a simple chocolate bar, a decadent cake or hot chocolate. It's especially great in this light mousse with chocolate-coffee soil, offered at Beach Bay Cafe, just blocks way from English Bay in Vancouver.
Mousse
In a large bowl over a pot of simmering water on medium heat, whisk egg yolks and sugar together until eggs become pale and fluffy. Whisk vigorously to ensure eggs don't set.
In a separate pot, heat milk until hot. Add to chocolate and mix until smooth and combine with egg and sugar mixture.
Whip cream in a stand mixer until firm, fold cream into chocolate and egg mixture. Cool for at least 6 hours before serving.
Coffee soil
Preheat oven to 300°F.
Combine all ingredients in a bowl and mix well with hands.
Spread evenly in a pan and bake for 12-15 minutes.
Cool completely before grinding in a food processor.
Poached pear
In a medium pot, combine everything except pears and bring to a boil over high heat.
Reduce heat to low, and poach pears on a low simmer until tender.
Remove from heat and transfer both liquid and pears into a container and place over ice to cool down.
Assembly
Using two spoons, create quenelles with the mousse and place on plates.
Garnish with chocolate-coffee soil and pears on the side.
