Chocolate Mousse – Julia Child
Two weeks down, thirteen to go! That sounds like a lot, but I’m truly excited to see what recipes will be sent my way to try. In case you missed week one and info about #JC100, check it out here: Julia Child’s rolled omelette.
Yet again I did some research for this recipe online. I found a video of Julia Child whipping up her chocolate mousse and watched it with my girls. They were glued. Not all cooking shows keep their (or even my own!) attention, but Julia really has a special way with things. Her personality and know-how in the kitchen are both entertaining and educational. If you haven’t had the opportunity to watch a full episode of hers, I highly recommend checking out your local PBS station to see what time her shows air. We have two that air on Saturdays. I wish they aired more frequently but I’ll try to be content with just the few!
I used more pans than seem normal for such a small dish but it was well worth it. I should have taken a picture of my stovetop as I worked on this. Several saucepans and bowls scattered about. At least the mess was restricted to a small area. I can’t say the same for so many other recipes.
If you’ve never made homemade mousse, do it. Now. Remember, I’m your guinea pig and this is both easy and tasty!
Light and decadent homemade chocolate mousse. What more could you ask for?
Yield: Serves 4-5 (I cut the recipe in half to make 2 servings)
4 eggs, divided
3/4C fine sugar
1/4C orange liqueur (optional, leave out if serving to kids)**
6oz semi-sweet baking chocolate
4tbsp strong coffee, optional
6 oz (1 1/2 sticks) unsalted butter, softened
1 tbsp granulated sugar
Prepare 2 saucepans with an inch or two of water each. Add ice to one (not heating) and heat the other until warm and simmering.
Separate eggs: egg whites to a small bowl and yolks to a medium bowl, large enough to not fall in your second saucepan. To your egg yolks, add fine sugar. Beat with a flat whisk or fork until light yellow and thickened. Add orange liqeuer, beat until combined. Add to simmering saucepan. Beat for 3-4 minutes until foamy. Remove from heat, add to saucepan with ice water. Beat for additional 3-4 minutes or until thickened and cool to the touch. Set aside.
Melt chocolate with optional coffee over a warm water. Stir frequently until smooth and completely melted. Add butter and stir to create a soft cream.
While whisking yolk mixture continuously, slowly pour chocolate mixture into yolks. Whisk until fully incorporated.
With an electric mixer on high, beat egg whites and salt until soft peaks form. Sprinkle with granulated sugar, continue beating until stiff peaks form.
Stir in 1/4 of whites into chocolate mixture. Fold in remaining remaining egg whites.
Add to serving dishes. Chill for at least 2 hours or overnight.
Recipe source: Mastering the Art of French Cooking by Julia Child