Julia Child’s Chocolate Mousse
Do you want to become Julia Child for a day and make rich and decadent French chocolate mousse, inspired by her recipe? Now you have a chance, and trust me, this will be the best chocolate dessert you’ve tried in your life!
Servings: 4 people
Calories: 529kcal
Ingredients
- 4 large eggs separated
- ¼ cup strong brewed coffee
- ¾ cup granulated sugar
- 6 ounces semi-sweet baking chocolate melted
- ½ cup unsalted butter softened
- ¼ teaspoon salt
- ½ teaspoon cream of tartar
Instructions
- Separate 4 eggs into egg yolks and egg whites. Cover egg whites with plastic wrap and set aside.
- 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.
- While you are whisking the egg yolks, put ¼ cup strong brewed coffee and ¾ cup granulated sugar in a sauce pan and heat it on the stove until all the sugar dissolves.
- Gradually add the brewed coffee and sugar mixture into egg yolks while constantly whisking the egg yolks so they won’t cook.
- 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.
- 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.
- In a separate bowl whisk together 6 ounces melted chocolate and ½ cup softened butter until smooth consistency. Add melted chocolate mixture to the egg yolk mixture and fold it in.
- In a separate bowl put egg whites, ¼ tsp salt and ½ tsp cream of tartar and, using a hand or stand mixer, beat it until you have stiff peaks formed.
- Fold it together with egg yolk/chocolate mixture until smooth.
- Divide the mixture between 4 serving glasses and refrigerate.
- As an option, serve the chocolate mousse with a tablespoon of whipped cream.
Notes
- Egg yolks. It’s important to “beat” egg yolks very well before gradually adding hot coffee/sugar mixture. This step will help to avoid egg yolks from cooking and getting scrambles.
- Thickening Egg Yolks. When you put egg yolk mixture over a pot with steaming water, it might take you between 7 or even 15 minutes to thicken it up. The timing really depends on how much heat coming through the steam and how fast the egg yolks will “cook”. So, don’t worry much about the timing, but focus on the consistency, so your mousse won’t end up too runny.
- Egg Whites. When you whip the egg whites, make sure that the bowl and the mixer attachments are completely grease-free! Otherwise, the egg yolk might not rise.
- Portions. This dessert is very rich and decadent, so if you can easily divide it in as small portions as you want.
Nutrition
Serving: 1g | Calories: 529kcal | Carbohydrates: 51.7g | Protein: 7.5g | Fat: 33.3g | Saturated Fat: 19.2g | Cholesterol: 247.6mg | Sodium: 220.6mg | Fiber: 1.4g | Sugar: 48.8g