During the summer of 2014, I ventured to New York City for another trip to explore, meet my editor for the first time and generally just visit a city I am utterly enamored by. And there was one restaurant I was intent on visiting.
Jody Williams’ West Village restaurant Buvette opened in 2010, and is described as “a place committed to the pleasure of good food.” Okay, sign me up.
In 2014, Williams opened up a second location of Buvette in Paris. And while I have yet to visit her second location, I did have the opportunity to step into her first as I had hoped in 2014 and was smitten by its intimacy, decor and of course the food.
While tiny, as it only seats 50 people, this is all the more reason I was drawn to such a eatery. I chose 8 am (when it opened) on a week day and was seated at a great spot to take everything in. However, on the weekends, I’ve heard the line is out the door, as they do not take reservations. However, the food is fantastically French – in size, but most importantly, in flavor and top quality ingredients. And while I didn’t get a chance to try it, I’ve heard her Chocolat Chaud is out of this world (find the recipe in her new cookbook.
Below are a few picks from out and inside the gastrotheque, and I do encourage you to visit if you are in the city. Check out the specific location in my City Guide for NYC along with other recommended destinations.
But now to the dessert you stopped by for:
Mousse au Chocolat
As inspired from the pages of Jody Williams’ cookbook, Buvette: : The Pleasure of Good Food
- 8 oz of semi-sweet chocolate, 60-70+% of cacao
- 12 tablespoons of unsalted butter
- 4 egg whites
- 2 teaspoons of sugar
- 3 egg yolks
- pinch of salt
- Combine chocolate and butter in a saucepan placed above a pot of simmering water (or use a double boiler). Stir until the butter and chocolate are one color. Remove from heat.
- Put the 3 yolks in a small bowl or ramekin and add a pinch of salt – mix quickly together. Set aside.
- Put egg whites (4) in a mixing bowl and using a hand mixer (or mix by hand with a whisk) mix together with 2 teaspoons of sugar (super fine if possible) until stiff peaks form (about 2-5 minutes).
- Add one yolk at a time to the chocolate. Mix in each yolk until it is mixed in entirely before adding the next egg yolk.
- Fold into the chocolate mixture the egg whites, combining just enough but not too much as you want to keep as much volume as possible.
- Refrigerate for at least four hours or up to two days before serving. You can either keep the chocolate mousse in the saucepan and cover with plastic wrap or distribute to small bowls from which dessert will be served.
- When serving, offer a small bowl of whipping cream (recipe below) for guests to add a dollop on top of their chocolate mousse.
- 1 cup heavy whipping cream
- 1 teaspoon of vanilla
- 1 tablespoon of sugar
- Combine all three ingredients in a mixing bowl, and with a hand mixer, mix until stiff peaks form.
- Place in serving bowl with a serving spoon for guests to enjoy as they wish.
Enjoy a dense, yet also fluffy dessert. Pair with a lovely zinfandel or a hot cup of coffee or tea.