Julia Child's chocolate mousse recipe; Light and decadent homemade chocolate mousse. A fun dessert for any occasion!
6ozsemi-sweet baking chocolate
6ozunsalted butter, softened
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