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Andi’s Swiss Chocolate Mousse (Posted On: Wednesday, May 28, 2008)

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This is the absolute best Chocolate Mousse recipe in the whole world.  Chef Andi Furrer from the First Street Bistro does it again!  Starting with quality ingredients is the secret to success.  Combine that with Andi’s talent and his willingness to share and voila!  Your dinner party will be the talk of the town.

The recipe is simple and the ingredients are easy to find.  Yields approximately 10 to 12 large individual servings (Andi used old-fashioned Ice Cream Sundae glasses).

This recipe can be cut in half or will keep in the fridge for a couple of days.  If serving a large group, the serving size can easily be reduced to give you more servings.  Use your imagination and think of different types of serving dishes like wine or martini glasses.  If you don’t have the booze on hand or don’t want to use it…not to worry, the recipe still works.


· 350 grams of dark chocolate.  This is where you want to spend the extra money to purchase the best quality chocolate you can find.

· ½ stick unsalted butter

· 8 egg yokes

· 450 ml of 35% whipping cream

· 2/3 of a cup of sugar

· ½ cup of prepared espresso – not grounds.

· 1oz of Kahlua

· 1/3 oz of Amaretto

· Italian Lady Fingers

· Chocolate shavings, small amount of whipped cream, strawberries and mint leaves for garnishes.


· Whip the cream until firm…but not quite stiff.  Place in fridge to keep cold. 

· Take a few of the Lady Finger cookies and with a sharp knife cut them into smaller pieces.  Place a few pieces in the bottom of each serving glass.  Snack on extra Lady Fingers while you are working.

· Before going any further consider that you will want to set aside a small amount of chocolate shavings and a small amount of whipped cream to use as garnishes.  You can make chocolate shavings by using a carrot peeler on a larger piece of chocolate.

· Mix the Kahlua, Amaretto and espresso together.  Add 2 tablespoons of this mixture to each glass pouring directly onto Lady Finger pieces.  Set aside remainder.

· Whip sugar and egg yokes together until mixture doubles in volume.

· Add in remaining espresso mixture.

· In a separate bowl melt chocolate in the microwave.  Andi suggests using the defrost setting for 2 - 3 minutes at a time.  Check after each interval as the power level on each microwave and defrost settings vary.  At some point incorporate the butter.  Be very careful with this stage because chocolate can burn easily and this will ruin the taste of the Mousse, not to mention stink up your kitchen.

· Let the melted chocolate and butter mixture cool for a couple of minutes (can be warm but not hot) and gently mix in with sugar and eggs. 

· Gently but firmly fold in whipped cream.  Do not over-mix.

· Pour or spoon into glasses.

· Garnish with some chocolate shavings, a dollop of whipped cream and some strawberries.  Adding a sprig of mint gives a nice visual presentation.

· Refrigerate until ready to serve.   

About the First Street Bistro

Nestled in the old world charm of a century brick, the First Street Bistro offers a warm & inviting atmosphere to relax and enjoy the wonderful tastes of fresh, flavourful cuisine, created in Swiss Chef Andi Furrer’s signature style. Sample from the menu or experience the epicurean range of this kitchen with one of the remarkable feature dishes. Visit this simple little Bistro, where the dining is fine, for inspired local hospitality – hot food, great service & good value!  Visit our website to see more about the Bistro.


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