Julia Child's Chocolate Mousse Recipe
User Reviews
4.9
Julia Child's Chocolate Mousse Recipe
Description
This recipe starts by beating egg yolks with sugar until pale and thick, then gently heating the mixture to thicken further while tempering the eggs. Orange liqueur can be added for aromatic complexity. Melted semi-sweet chocolate mixed with strong coffee and softened butter is incorporated next, creating a creamy chocolate base. Beat egg whites with salt and a small amount of sugar to stiff peaks and fold carefully into the chocolate mixture to retain air. The mousse is then chilled in serving dishes for at least two hours to develop its texture and flavors.
The mousse is glossy, with a smooth and airy texture that melts in the mouth. The bittersweet chocolate flavor is complemented by the slight acidity of coffee and optional brightness from orange liqueur and peel. The careful folding of egg whites creates a light yet indulgent dessert.
This chocolate mousse can be served chilled in individual cups or small pots, making it an elegant finish to a meal. Garnishes like orange peel or whipped cream can enhance presentation.
Adjust sugar according to taste; the original version calls for more sugar, but reducing it provides a less sweet, more balanced chocolate experience. The recipe is adapted from Julia Child’s Mastering the Art of French Cooking and can be prepared ahead to chill overnight.
Ingredients
- 4 large egg yolks and whites separated
- ⅓ cup granulated sugar see notes
- ¼ cup orange liqueur optional
- 1 cup semi-sweet chocolate
- 4 tablespoons coffee strong
- 1 cup butter at room temperature
- 1 pinch salt
- 1 tablespoon sugar
- ¼ cup orange peel optional, finely diced, glazed
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.
- 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.
- 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.
- Turn into serving dish, dessert cups or petite pots. Refrigerate at least 2 hours or overnight.
Notes
- Adjust sugar levels to preference; original calls for ¾ cup, but ⅓ cup is recommended for a less sweet mousse.
- Chill mousse for at least 2 hours or overnight to set and enhance flavors.
- Use good quality semi-sweet chocolate and strong coffee to deepen flavor.
- Fold egg whites gently to maintain light texture and avoid deflating the mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Serving | 1 serving = ½ cup | |
| Calories | 324kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 181mg | 8% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 684IU | 14% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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