Results tagged mousse from David Lebovitz

Caillebotte

Caillebotte restaurant

I never feel the need to be the first person to hit the latest hotspots. For one thing, I worked in restaurants and I know that the first few weeks (or in some cases, months) can be tough and it takes time to sort everything out. True, they are open to the public and serving meals, but since I’m just a regular diner, and not a food critic, I think it’s better to wait and let everything fall into place. Another reason, which happens too frequently, is the throng of people who go to a hyped new place. I’ve been disappointed by places I’ve read and heard a lot about, only to find that they don’t live up to the buildup. (Which has me scratching my head, because so many people are talking them up.) I figure the good places will still be open months and months later, and the bad ones will beat a hasty retreat.

Since I don’t have my ear to the ground, I hadn’t heard about Caillebotte. But I had heard of Pantruche, which has been around a while and is known for the quality of its food. And since a friend who loves to eat was in town, I thought it time to consult the little list I keep of places I’m eager to visit. At the end of the list was Caillebotte, which was at the end because it was the most recent addition, suggested to me by my friend Zeva, who runs Yelp in France.

Caillebotte restaurant

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La Manufacture de chocolat Alain Ducasse

pralines to dip

I don’t think there’s anyone happier than I am now that we now have our very own bean-to-bar chocolate maker in Paris. I remember when the movement started in America, and small chocolate manufacturers started popping up in the most unlikeliest of places by people curious about roasting and sourcing their own beans, then grinding them into smooth tablets of chocolate. I was impressed, but skeptical when it all started. But am thrilled the movement has taken off in so many ways and directions.

roasting cocoa beans for chocolate

For the past five years, Alain Ducasse has been nurturing the same vision in Paris, along with pastry chef Nicolas Berger, who is now running La Manufacture de chocolat, their chocolate atelier not far from the center of the city.

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Chocolate Mousse Cake

chocolate mousse cake

There are two things hard about living in France. The first is ….well, let’s not get into that today. The second is getting recipes from French women. It’s not because they closely guard their secrets, but it’s because they frequently use recipes as guidelines rather than making them by rote.

So if you ask a question, the response is often—”Because that’s always the way I did it.” Which was what I was told when I read the instructions on the hand-written recipe I snagged, that said to dip the bottom of the bowl of melted chocolate in a larger basin of cool water to bring down the temperature, where lazy old me would just let it sit on the counter until it was cool. Who wants to empty all those dishes out of the sink?

chocolate mousse cake recette

They often refuse to specify exact quantities. “Just add enough flour until the dough looks correct” is a fairly common response when I press for things like ‘details’, and I keep imagining how much easier writing a cookbook (and a blog) would be if I could give instructions like that.
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Chocolate-Espresso Mousse Cake Recipe

It’s finally spring in Paris. And springtime is when a young man’s fancy turns to…yup, you guessed it—chocolate.

As the temperature starts climbing higher and higher (although I’m still not putting away my gloves and scarves quite yet…), I realize that it’s time for me to use up all those bits and pieces of chocolate that I have lying around all over the place, tempting me all winter, but which will soon turn into molten blobs if I don’t act fast. There’s chunks leftover from tastings, samples sent to me from companies, and pieces I’ve acquired from my travels here and there.

Served with a cool, tangy scoop of Vanilla Frozen Yogurt, from The Perfect Scoop

So I thought I’d create a recipe for Chocolate Espresso Mousse Cake to use ‘em all up. This is one of my favorite types of ways to serve chocolate in a cake: strong, bittersweet, and creamy-smooth with a soft, luscious melt-in-your-mouth texture that’s so tender it practically evaporates seconds after you take a bite, but the intense chocolate flavors lingers on and on and on. Bliss.

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