Chocolate Mousse – Julia Child
ShareJulia Child’s chocolate mousse recipe;Â Light and decadent homemade chocolate mousse.Â
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?
Chocolate Mousse
Ingredients
- 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
Instructions
- 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.
Notes
Gosh this just looks so good! And I love that you put it in little teacups! Beautiful!
Wait..what post did I miss that explains this?! Are you cooking through Mastering the Art…? I’m going to stalk your posts now and figure this out. Whatever it is, I love Julia and I’ve never made mousse. I think it’s destiny.
I should’ve added the first post in for explanation… will go back and do that now! :) But here is the link: http://www.bakedbyrachel.com/2012/05/rolled-omelette-julia-child/
Looks absolutely delicious! I would so love to try some. Might have to try and recreate the recipe as best I can.
What a perfect looking chocolate mousse, it’s one of my favourite desserts and I’m excited to recreate Julia’s version!
Mmm….that looks heavenly! :D
Such a pretty way to serve up a beautiful mousse.
uh, how cute are those tea cups?! and i saw this on your IG today and i was seriously drooling…this was after my plane landed and i was about to pass out from anxiety..but then saw the mousse and decided i should live through my anxiety to see the recipe for this ;)
I soooo love Julia Child, and I love this series you are doing. Serving the mousse in tea cups is a genius idea, too.
That was fast! I love the recipe and I am going to make it this weekend :) Love the way you’ve presented it and photographed it, Rachel! :) Just checked out your rolled omelette too, and it looks great! <3
The photo of this that you instagrammed today (or yesterday… my days are running together) made me crave chocolate mousse hardcore! I’m making this as soon as I have some free time!
This looks amazing, I think I might have to let go of my ‘I-don’t-make-deserts’ rule and give these bad boys a go!
Oh my God! I am startled with what I saw. A chocolate mousse in a tea cup? Just awesome! And I myself am an avid fan of Julia Child. That book “Mastering the Art of French Cooking” is one thing I have been itching to buy for myself. Hope to see more Julia Child recipes here! :)
Love the idea of the teacups – what a darling presentation!
I’ve never tried any Julia Child recipes or seen her show. This mousse looks like it would be a good place to start! Love that it has orange liqueur in there.
It’s very easy and I promise you won’t be disappointed. :)
Love the little tea cups you’ve served this in!
gorgeous! i love the idea of serving it in tea cups. so cute!
That sounds heavenly, and such a nice presentation in the tea cups.
I don’t know how much coffee to add. Is it dried espresso?
strong black coffee? Is coffee in addition to, or instead of the grand marnier?
Hi Dianne, I apologize for leaving out that information A complete oversight on my part. I’ve updated the recipe to include the amount of coffee to use, if desired, which is 4 tbsp strong (liquid) coffee.
Did You Mean To Say Add Sugar To Yolks, Then Beat With Flat Whisk, Or You Really Meant Add Sugar To Whites? Just Wondering…. Looks D Lush
Sorry, just a typo. It should be egg yolks and sugar.
What did I do wrong? The top set but the bottom is very runny. They’ve been in the fridge for a day now! I’m so sad :(
Honestly, there are so many possibilities and without my having been there to see your process, I can’t be sure. Under whipped, over whipped, chocolate too hot or not fully melted, wasn’t chilled long enough. Some recipes need to be done just so or they won’t turn out. I’m sorry I couldn’t have been of more help. I hope it still tasted okay for you! Chocolate is delicious in any shape and form after all :)
Hi Rachel,
This looks wonderful! Regarding watching Julia, if you download the PBS app on a tablet, there are often broadcasts of Julia’s that you can watch anytime you want :)