So my husband and I went to Nobu in San Diego earlier this month. It has been my dream to eat there for many years. The restaurant itself it located in the Hard Rock Hotel, which is a very hip and young hotel in the heart of the Gaslamp quarter. The restaurant is not pretentious at all. It is seeming just like any other Japanese restaurant I’ve been to. The food was great…the drinks were awesome. I had a cucumber martini that was to die for. It had fresh shaved cucumber and lychee juice that was terribly yummy. Of course the famous Miso Black Cod was awesome. The piece of fish was simply humungous. We ordered the 5 course Holiday tasting menu and it was delicious. The wasabi aioli on with the crab cakes was way overpowering but otherwise..it was awesome.I highly recommend and would go back. Sorry for the photos…the lighting was poor.
I made this after reading a Smitten Kitchen post. The photos of the mousse just tickled my insides and I had to make the recipe. It is very good and my husband and I both liked it. Note: it has uncooked eggs in it.
Silky, Decadent Old-School Chocolate Mousse
Adapted from Gourmet Magazine, October 2009
8 ounces bittersweet chocolate
3/4 stick (3 ounces) unsalted butter, cut into 6 pieces
3 large eggs, separated
1 tablespoon Cognac or other brandy (or swap with a liqueur of your choice)
1 cup very cold heavy or whipping cream
1/8 teaspoon salt
Get out one large heatproof, two medium and one small mixing bowl and dust off your electric hand mixer.
Set the large bowl over a saucepan of barely simmering water and melt the chocolate and butter in it, gently stirring it until smooth. Remove from heat. Alternately, you can melt them in your microwave, stirring thoroughly at 30 seconds and every 15 seconds thereafter until the mixture is smooth.
In the small bowl, beat yolks with your electric mixer until thick enough to form a ribbon that takes a few seconds to dissolve — this will take about two to four minutes to achieve. Whisk yolks into chocolate mixture along with Cognac, then cool to warm.
In one of the medium bowls, beat the cream with cleaned beaters until it just holds stiff peaks.
In the other medium bowl, beat the egg whites and salt with cleaned beaters until they just hold soft peaks.
Fold the whipped cream and beaten whites into the chocolate mixture, gently but thoroughly. Transfer to 8 (4 ounce) ramekins or one large serving bowl, or go restaurant-style, serving it in stemmed glasses with white or dark chocolate shavings on top.