4.9 from 75 votes
Julia Child's Chocolate Mousse Recipe
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!
Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 35 mins
Servings: 10 servings
Calories: 324 kcal
Course:
Dessert
Cuisine:
French
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.
- 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.
Cup of Yum
Notes
- The original recipe calls for a whopping ¾ cup of sugar. With this amount, we had trouble eating more than a few bites. If you like your desserts very sweet, feel free to increase the amount of sugar. If you like less sweet desserts, ⅓ cup of sugar will be perfect for you.
- 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.
Nutrition Information
Serving
1 serving = ½ cup
Calories
324kcal
(16%)
Carbohydrates
17g
(6%)
Protein
4g
(8%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
124mg
(41%)
Sodium
181mg
(8%)
Potassium
137mg
(4%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
684IU
(14%)
Calcium
28mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 324
% 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.