Beach Bay Cafe's chocolate mousse

Image for Beach Bay Cafe's chocolate mousse

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.


150 g egg yolks
150 g sugar
375 g dark chocolate
250 g milk
700 g heavy cream

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

250 g granulated sugar
250 g almond flour
150 g all-purpose flour
60 g cocoa powder
50 g coffee grounds
200 g butter, melted
20 g kosher salt

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

100 g water
100 g white wine
75 g sugar
4 g citric acid
2 fresh pears, peeled and cut into wedges

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.


Using two spoons, create quenelles with the mousse and place on plates. 

Garnish with chocolate-coffee soil and pears on the side.