Learn how to make Julia Child's chocolate mousse! Our version of this classic French dessert uses raw eggs instead of heavy cream, and brandy for a boozy orange flavor. It's decadent, airy, and easier to make than you might think!
4largeeggs, yolks and whites separated
⅓ cupgranulated sugar, see notes
¼ cuporange liquor, optional
1cupbutter, at room temperature
¼cupfinely diced glazed orange peel, optional
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.