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Julia Child's Chocolate Mousse

Mousseline Au Chocolat, better known as chocolate mousse, via the great Julia Child. Chopped chocolate meets strong coffee and egg yolks with sugar. Whipped egg whites are folded in to give the dessert body, and an optional splash of flavored liquor perks it up a bit. Topped off with a bit of freshly whipped cream and you have a dessert to impress any sweetheart!
Course: Dessert
Cuisine: French
Servings: 5 cups

Ingredients

  • 4 eggs separated into yolks & whites
  • 3/4 cup instant sugar or very finely ground sugar (I ran mine through a mortar & pestle)
  • 1/4 cup orange liqueur optional
  • 6 ounces of semi sweet baking chocolate
  • 4 tablespoons strong coffee
  • 6 ounces unsalted butter softened
  • 1 tablespoon sugar for the egg whites
  • pinch of salt
  • whipped cream fruit, chocolate shavings, or glazed orange peel for topping

Instructions

  • Set a medium saucepan filled halfway with water over medium low heat.
  • In a large bowl, beat the egg yolks and 3/4 cup of sugar with a whisk until the sugar is incorporated. It should be thick and pale yellow in color.
  • Beat in the liqueur, if using.
  • Place the bowl over the pot of the almost simmering water (don't boil!) and beat the egg mixture for another 3-4 minutes until foamy and hot. T
  • ake the bowl from the stove and beat the egg mix over cold water for another 3-4 minutes until cooled.
  • The mix should be able to make a ribbon if lifted from the bowl and have a mayonnaise texture.
  • In a separate medium sized bowl (glass or metal), melt the chocolate and coffee together over the pot of hot water. This is a double boiler. Once melted, remove from the heat and whisk in the softened butter, one small piece at a time until melted and smooth.
  • Slowly beat the chocolate mixture into the egg yolk and sugar mix. You can also add in some of the glazed orange peel if wanted.
  • In a large bowl attached to a mixer, beat the egg whites with a pinch of salt until softly peaked. Sprinkle in 1 tablespoon sugar and beat until stiff peaks are achieved.
  • Stir 1/4 of the egg whites into the the chocolate mix, then fold in the rest.
  • Place the mousse into individual cups, dishes, or ramekins.
  • Chill for at least 2 hours.
  • Top with desired additions.

Notes

Because you are using uncooked egg whites in this recipe, it's a good idea to use pasteurized eggs, especially if you are serving to children and the elderly.
Recipe from Mastering the Art of French Cooking
by Julia Child, Louisette Bertholle, & Simone Beck