revelstoke, b.c. – the ups and downs

spent a wonderful three days with my son, Blair, camping at martha creek campground on lake revelstoke.  really nice campground, quiet setting, a chilly ice green lake, and close to town.

the highlights for both of us was a fast ride down the side of a mountain at revelstoke mountain resort on « the pipe coaster » a small sled on a tube of steel and a joystick!  later we visited to the « giant cedars » forest boardwalk in mt. revelstoke national park before heading back to camp.  the next day we headed back to the park to climb the summit trail to miller lake, 5.5 km in each direction. it took us 2 hours up and down with a few rests along the way.  my dog, max led the way and was a real trooper until the final kilometre down, when he ran out of steam (he’s has pretty short legs 🙂   you can see some photos here.

La mousse d’Odette

the wife of my french language buddy in montréal is, i believe, a marvelous cook. she has sent me several recipes over the months, however this is the first i have tackled. i thought it would be fun to share with you, including Odette’s step by step instruction, with my pictures.

this is remarkably easy and fast to prepare…only the anticipation takes time.


  • 6 egg whites (large eggs)  chilled overnight. (freeze or use yolks in a main course for the same meal)
  • 200 gm dark chocolate 75% cocoa
  • 200 ml heavy cream
  • 60 gm sugar
  • pinch of salt – 1/16 teaspoon

  1. vinegarclean
    clean, clean, clean! make sure no grease is in the bowl or on the whisk,wipe bowl and whisk with vinegar after washing to ensure no oils are left on the bowl. after cleaning, i chilled the bowl for an hour then before adding the egg whites i put a single drop of vinegar in to help with the stiffening.

    why add vinegar? adding vinegar (acid) makes the foam less likely to get lumpy, lose moisture and collapse. this happens when over-beating and egg-white proteins start to congeal.

  2. 75percent

    use a good quality  dark chocolate. i used 85% cocoa (because i sent rick to do the shopping 😉 however, the recommended is 70% to 75% cocoa for this recipe. chop the chocolate into small pieces and place in a bowl, large enough to hold the mousse when complete.

  3. 6eggwhites

    whip the 6 egg whites with a drop of vinegar and a pinch (1/16 spoon) of salt. slowly add the 200 grams of sugar (4 tablespoons – you could add a couple more if you prefer sweeter) until the volume has increased to a fluffy, but stiff state (about half the depth of the mixing bowl.)

  4. hotcreamtochoc

    bring the 200 ml of cream to a boil. i used a double boiler to prevent scorching. pour the hot cream over the chocolate in three batches, stirring the chocolate mixture each time until all the chocolate has completely melted.

  5. mix1-3eggwhite

    load the whisk with a 1/4 to 1/3 of the meringue and whisk it into the chocolate cream mixture by hand until fully incorporated.  using a large spatula, fold the remaining meringue gently into the chocolate mixture…be gentle, you want it to stay fluffy. cover the bowl with parchment an leave overnight in the refrigerator.

  6. cookstreat

    don’t forget to reward yourself for your efforts 🙂

  7. mousse

    the following evening, serve the mousse with a garnish of chocolate shavings and a dollop of whipped cream.  a side of raspberries would be nice too!  bon appétit!

« mousse au chocolat légère comme une plume »

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