Do you want to become Julia Child for a day and make an incredible French chocolate mousse using her recipe? Now you have a chance, and trust me, this will be the best chocolate dessert you’ve tried in your life!
Happy International Women’s Day!
To celebrate this beautiful day, I am making Julia Child’s Chocolate Mousse. I have to say that this is not my original recipe but Julia Child’s herself. Recently, I came across a video of her old show where she teaches how to make this “Mousse au Chocolat” and decided to give it a try.
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Being a big fan of Julia Child, it was very special for me to make something using her recipe and watching this old video where she explains the techniques step by step. This probably looked like something from the movie “Julie and Julia”, where the main character was cooking every recipe from Julia Child’s cookbook. I am not planning to follow that journey, though I will definitely try to make more recipes from her show sometime soon.
I have to tell you that I am usually not a big fan of chocolate mousse, but this one is something special! It is so rich, creamy, and light. I think it’s the best dessert I have made so far. Though, it is not surprising as this is a famous Julia Child recipe!
If you make this recipe, I would love to see the pictures on Instagram and Facebook! Please use hashtag #VeronikasKitchen
- 4 large eggs, separated
- 1/4 cup strong brewed coffee
- 3/4 cup granulated sugar
- 6 ounces semi-sweet baking chocolate, melted
- 1/2 cup unsalted butter (softened)
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
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Separate 4 eggs into egg yolks and egg whites. Cover egg whites with plastic wrap and set aside.
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Put egg yolks in a mixing bowl and, using a whisk, beat it very well for a few minutes until they become lighter in color and thicker consistency.
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While you are whisking the egg yolks, put strong brewed coffee and sugar in a sauce pan and heat it on the stove until all the sugar dissolves.
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Gradually add the brewed coffee and sugar mixture into egg yolks while constantly whisking the egg yolks so they won’t cook.
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Put a mixing bowl with egg yolks mixture over a pot of steaming water and constantly whisk the mixture for about 7-10 minutes until the mixture gets thick and pale color.
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Put this thick and pale egg yolks mixture into the stand mixer bowl and beat it for 5 minutes on medium speed. It should become even thicker and more pale.
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In a separate bowl whisk together melted chocolate and softened butter until smooth consistency. Add melted chocolate mixture to the egg yolk mixture and fold it in.
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In a separate bowl put egg whites, salt and cream of tartar and, using a hand or stand mixer, beat it until you have stiff peaks formed.
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Fold it together with egg yolk/chocolate mixture until smooth.
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Divide the mixture between 4 serving glasses and refrigerate.
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As an option, serve the chocolate mousse with a tablespoon of whipped cream.
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