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this month's recipe: 

chocolate bruno




Recipe Author: Bruce and Eric Bromberg of Blue Ribbon Restaurants

Recipe Serves: 6

Photo credit: Steve Hill


A Note from Bruce and Eric Bromberg:

This dessert was inspired by a dense chocolate mousse, a specialty by our mentor Chef Bruno Hess from Le Recamier in Paris. Without Bruno the man, there would be no Bruno the dessert. In October 1992, prior to opening Blue Ribbon Brasserie, we were trying to replicate Bruno’s famed Fondant Chocolate. The recipe we learned in France was not adapting very well with American eggs and butter. 

After much trial and error (and hundreds of eggs) we arrived at something entirely different. Chocolate Bruno was born! Make sure you’re starting with good solid ingredients. Chocolate and white chocolate need to be made with cocoa butter. If you don’t see real cocoa butter in the ingredients, it is not real chocolate.

  • 5 ounces white chocolate, chopped
  • 2 ounces graham crackers (½ sleeve, or 4 full crackers), crushed (1 cup)
  • 18 ounces semi-sweet chocolate, chopped
  • 1 cup plus 3 tablespoons unsalted butter
  • 3 tablespoons brewed espresso
  • 8 large egg yolks
  • 8 large egg whites
  • 1 tablespoon sugar




1. Line six (8-ounce) ramekins with parchment or wax paper. In a double boiler or in a bowl set over simmering water, melt the white chocolate; stir in the graham crackers. Divide equally among the prepared molds, using a spoon to spread evenly on each base. Refrigerate until firm, about 2 hours.


2. In the top of a double boiler or in a bowl set over a pan of simmering water, melt the semi-sweet chocolate and butter with the espresso. Let cool for 2 minutes. Stir in (do not whisk) the yolks until just incorporated.


3. In a mixing bowl fitted with the whisk attachment, beat the whites until foamy. Slowly add the sugar and increase the speed. Beat until the whites form soft, floppy peaks.


4. Fold a little bit of the whites into the chocolate mixture to lighten it, then gently fold in the remaining egg whites. Spoon the mousse into the molds and level the tops with an offset spatula or spoon. Chill until set, about 3 hours or overnight.


5. To serve, gently dip the bottoms of the ramekins in a bowl of hot water for 30 seconds to 1 minute. Run a spatula along the edges of the ramekin (outside the wax paper) and pop out mousse. Remove the paper. Transfer the desserts to plates and serve.


Note: Pregnant women, the elderly, and people who have compromised immune systems should exercise caution when consuming the raw egg whites in this recipe.