Café Zinette’s chocolate mousse

The recipe for a chocolate mousse may seem easy to prepare. Well, think again, because this dessert, once executed, can be too dense, too sweet or too rich. Chefs Jérémie Jobard and Alban Mestre brilliantly and subtly avoid all the preparation pitfalls by proposing a classic version. With an original twist, they escort the quenelle of mousse with another quenelle of hay ice cream drizzled with dashes of maple vinegar. At the dawn of autumn, every spoonful of this creamy dessert makes us love life more, prompting us to hum a few notes of “What a Wonderful World”…