Julia Child’s chocolate mousse recipe; Light and decadent homemade chocolate mousse. 
Julia Child's Chocolate Mousse Recipe at bakedbyrachel.com

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!

Chocolate Mousse Recipe from bakedbyrachel.com

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.

Julia Child's Chocolate Mousse Recipe at bakedbyrachel.com

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?

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Chocolate Mousse

Yield: 4
Julia Child's chocolate mousse recipe; Light and decadent homemade chocolate mousse. A fun dessert for any occasion!


  • 4 large eggs, divided
  • 3/4 C superfine sugar
  • 1/4 C orange liqueur, optional
  • 6 oz semi-sweet baking chocolate
  • 4 Tbsp strong coffee, optional
  • 6 oz unsalted butter, softened
  • pinch salt
  • 1 Tbsp granulated sugar


  • Prepare 2 saucepans with an inch or two of water each. Add ice to one saucepan and set aside. Heat the second saucepan until the water is 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


Calories: 816kcal, Carbohydrates: 68g, Protein: 9g, Fat: 55g, Saturated Fat: 33g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 258mg, Sodium: 73mg, Potassium: 325mg, Fiber: 3g, Sugar: 61g, Vitamin A: 1322IU, Calcium: 62mg, Iron: 3mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!