Learn how to make Julia Child’s chocolate mousse. It’s a rich, sweet and super decadent dessert. It’s also much easier to make than you might think!
- 4 eggs, divided
- ¾ cup granulated sugar
- 1/4 cup orange liquor (optional)
- 6 oz (1 cup) semi-sweet chocolate
- 4 tablespoons strong coffee
- 6 oz (1 cup) butter, softened
- Pinch of salt
- 1 tablespoon sugar
- ¼ cup finely diced glazed orange peel (optional)
- Beat egg yolks and sugar together until mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. Beat in 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 over a pot of hot water. Remove from heat and beat in the butter a bit at a time, to make a smooth cream. Beat the chocolate into the egg yolks and optional orange peel.
- Beat the egg whites and salt until soft peaks are formed; sprinkle on sugar and beat till stiff peaks are formed. Stir one-fourth of the egg whites into the chocolate mixture. Fold in the rest.
- Turn into serving dish, dessert cups or petite pots. Refrigerate at least 2 hours or overnight.
After eating half a serving of this, I realized it is actually too sweet for my taste. Next time, I’ll use less sugar or a darker chocolate. If you’re like me and don’t have much of a sweet tooth, reduce the sugar by at least half 🙂
Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.