Julia Child’s Chocolate Mousse
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Learn how to make Julia Child’s chocolate mousse! Julia’s version of this classic French dessert uses eggs instead of heavy cream, creating a light yet rich texture. It’s decadent, airy, and easier to make than you might think.
It’s satisfying to master a skill like Julia Child’s chocolate mousse. Her recipe is by far the best chocolate mousse I’ve tasted. It is rich and decadent yet light, airy, and silky smooth.
In my take on this classic French dessert, I swap the orange extract for a splash of brandy. You could also mix it up, use coffee liquor, creme de menthe, or whiskey, or leave it out entirely. It’s not a complicated recipe, but it’s a bit of a workout to make. The reward at the end is totally worth it, though, and if we can make it, you can, too!
It’s a special dessert you can make again and again for all the chocolate lovers in your life.
Tips for making perfect chocolate mousse
- Because this recipe uses raw eggs instead of heavy cream, we recommend using the freshest eggs you can find.
- Better chocolate makes better chocolate mousse!
- Make sure when you beat the egg whites that your equipment (bowl and attachments) is completely grease free. If not, they might not rise properly.
- When adding the egg whites to the chocolate mixture, gently fold the mixtures together to keep as much airiness as possible.
- Wondering if you can use a stand mixer instead of a whisk: For the egg whites, you can definitely use a stand mixer or electric mixer. For the egg yolk mixture, you’ll want to use a whisk because you’ll be transferring the bowl from hot to cold.
- This is where you’ll need to use your eyes to watch the mixture closely. It’s a fine line between being too runny and overcooked so as soon as it starts to thicken and resemble mayonnaise, remove the bowl from the heat and place it in the bowl of cold water.
Making chocolate mousse ahead of time
This chocolate mousse is a perfect make-ahead dessert! Simply cover it to keep it airtight, then refrigerate for up to 3 days.
Julia Child’s Chocolate Mousse Recipe
Ingredients
- 4 large eggs (yolks and whites separated)
- ⅓ cup granulated sugar (see notes)
- ¼ cup orange liquor (optional)
- 1 cup semi-sweet chocolate
- 4 tablespoons strong coffee
- 1 cup butter (at room temperature)
- 1 pinch salt
- 1 tablespoon sugar
- ¼ cup finely diced glazed orange peel (optional)
Instructions
- Beat egg yolks and sugar together in a large bowl until the mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. Beat in orange liquor.4 large eggs, ⅓ cup granulated sugar, ¼ cup orange liquor
- Set the bowl over a pot of not-quite-simmering water and continue beating for 3-4 minutes until the mixture is foamy and too hot for your finger.
- Then beat it over a bowl of cold water for 3-4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise.
- Melt chocolate and coffee either over a pot of hot water or in your microwave. Remove from the heat and beat in the butter a bit at a time, to make a smooth cream. Beat the chocolate into the bowl with the egg yolks.1 cup semi-sweet chocolate, 4 tablespoons strong coffee, 1 cup butter, ¼ cup finely diced glazed orange peel
- Beat the egg whites and salt until soft peaks are formed; sprinkle on sugar and beat until stiff peaks are formed. Stir one-fourth of the egg whites into the chocolate mixture. Fold in the rest.1 pinch salt, 1 tablespoon sugar
- Turn into serving dish, dessert cups or petite pots. Refrigerate at least 2 hours or overnight.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
The original Julia Child’s Chocolate Mousse Recipe, generously shared with us by Alfred A. Knopf.
Hi, are the egg whites not cooked? Just want to make sure this is still safe to eat if the whites are only whipped
That’s right, the egg whites are not cooked. If you’re not comfortable eating raw eggs, you can try this mousse recipe instead. (Note: we’ve turned it into a Halloween treat but you can just make the mousse portion any time of year.)
If you’re more likely to have booze on hand than extracts, why not substitute Triple sec for the orange flavoring instead of brandy?
That’s a great idea!
I am very thankful for your recipes, those you’ve created and also Julia’s. For very important reasons I am not able to use alcohol in my cooking and I know this is makes a sad difference in my results. However I try to make the best of what I have. Can you suggest a substitute for co au vin and beef bourguignon and other popular dishes? Thank you.
I would opt for beef bone broth. It has a very rich flavor and lots of body. The bone part of the broth is really important as regular store-bought broth lacks a lot in body and flavor. You can either make your own bone broth (we have a bone broth recipe here) or you can often find it in the freezer section of your grocery store. 🙂
Hi!
I can see little white lumps on your mousse. are those the egg whites that were a bit too hard after whipping?
thanks,
There were never any hardened egg whites in the mousse so that’s definitely not it. It looks like some of the dust from the chocolate shavings to me. 🙂
Tried it with some friends at our weekend BBQ – EVERYONE raved. Thanks for another amazing receipe.
You are so welcome! So happy everyone enjoyed it!!
Hi Helene,
Thank you so much! 3 kind of chocolate? I bet yours was so tasty!!
Trying Julia Child’s Mousse makes everything worth while. She is an inspiration to everyone! She’s my inspiration as well. Your version of chocolate mousse seems delicious.
Hey Lily,
I agree, chocolate mousse does make everything worthwhile!