Name: Mousse au chocolat
Foodie: Linda
Eaten in: Everywhere
When we were asked to be part of the JC100 challenge, my immediate reaction was: did Julia Child use any tropical ingredients in her recipe? Sure thing, cocoa, chocolate saved the day. Every week, the team at JC100 published one of Julia Child’s classic recipes for the JC100 bloggers to make and post. You guessed it, this week’s recipe was a luscious chocolate mousse, that I enjoyed making as much as eating.
Mousse au chocolat
Print recipe
| Serves | 5-8 |
| Prep time | 45 minutes |
| Cook time | 2 hours |
| Total time | 2 hours, 45 minutes |
| Meal type | Dessert |
Ingredients
- porcelain or stainless steel mixing bowl
- a wire whip or electric beater
- 4 egg yolks
- ¾ cup sugar ((finely granulated))
- ¼ cup orange liqueur
- a pan of not-quite-simmering water
- a basin of cold water
- 6oz (squares) semi sweet baking chocolate
- 4 tablespoons strong coffee
- 1 Small saucepan
- 1½ stick softened unsalted butter
- 4 egg whites
- pinch of salt
- 1 tablespoon granulated sugar
- ¼ cup finely diced, glazed orange peel, whipped cream sweetened with powdered sugar
Directions
| 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. |
| 2. | Then set mixing bowl over the not-quite-simmering water and continue beating for 3 to 4 minutes until the mixture is foamy and too hot for your finger |
| 3. | Then beat over cold water for 3 to 4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise |
| 4. | Melt chocolate with coffee over hot water. 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 optional orange peel. |
| 5. | Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed. Stir one fourth of the egg whites into the chocolate mixture. Fold in the rest. |
| 6. | Turn into serving dish or dessert cups. Refrigerate for at least 2 hours or overnight |
| 7. | Serve with the whipped cream |
Note
Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
