Wednesday, November 30, 2011

Julia Child's Mousse au Chocolat or Chocolate Mousse

 Decadent and delicious chocolate mousse. They type of dessert you make before the New Year starts and you make too many resolutions about eating healthy and getting into shape. 
I made Julia Child's version of chocolate mousse because I know her recipes never fail and her instructions are easy to follow. Make sure you set aside at least an hour to follow all the steps in the recipe. Plus, you'll need to have enough time to let the mousse chill in the fridge so it's best to make it the night before you plan to serve it.

Chocolate Mousse
Mastering the Art of French Cooking
by Julia Child, Simone Beck & Louisette Bertholle

4 eggs, separated
¾ cup granulated sugar plus one tablespoon, separated
¼ cup orange liqueur
6 ounces semi-sweet chocolate
4 tablespoons strong coffee
6 ounces unsalted butter, softened
¼ cup finely chopped candied orange zest (recipe following)
Pinch of salt

  1. Beat the egg yolks and sugar together until mixture is thick, pale yellow and falls back upon itself, forming a slowly dissolving ribbon.  Beat in the orange liqueur, then set the mixing bowl over the not-quite-simmering water.  Continue beating for three to four minutes until the mixture is foamy and too hot for your finger.  Then set the mixing bowl in the basin of ice water and continue to beat for another three to four minutes until the mixture is cool and again forms the ribbon.  It will have the consistency of mayonnaise.Set aside.
  2. Place another clean mixing bowl over the basin of not-quite-simmering water, creating a double-boiler.  Inside, melt chocolate with coffee, then remove from heat and beat in the butter a bit at a time to make a smooth cream.  Beat the chocolate into the egg yolks and sugar, then beat in the orange zest.
  3. In yet another clean mixing bowl, beat the egg whites and salt until soft peaks form.  Sprinkle in the sugar and beat until stiff peaks form.  Stir one-fourth of the egg whites into the chocolate mixture, then gently fold in the rest.
  4. Turn into a serving dish, dessert cups or petits pots.  Refrigerate for at least two hours, or overnight.