Today, I’m sharing another recipe from my Joy of Desserts archives. It’s Julia Child’s Mousse au Chocolat or Chocolate Mousse. It’s all over the Internet, including on well-respected sites, likely a recipe used by the publisher for press releases and other promotions, so I’m saving you the Google search. 😉
Even David Lebovitz who lives that sweet life in Paris says “her recipe is a classic….”
Chocolate mousse is a perfect dessert for anytime of the year, and it can be so easily adapted to any occasion such as adding heart sprinkles on top, or serving in heart shaped ramekins for Valentine’s Day. When Spring comes along, switch the decoration to sugar daisies or pastel sugar glitter. It’s just that easy.
Share your own delicious dessert recipes below. It’s time to Save Room for DESSERT!
Joy of Desserts
Julia Child’s Classic Chocolate Mousse
1/4 cup strong coffee
3 oz unsalted butter (6 Tb)
3 egg yolks
1 cup heavy cream (make sure it’s the heavy variety)
3 egg whites
1/4 cup instant (finely ground) sugar
whipped cream (not so optional)
Beat the soft butter into the smoothly melted chocolate. One by one, beat in the egg yolks.
Beat the cream over ice until it leaves light traces on the surface.
Beat the egg whites until they form soft peaks. While beating, sprinkle in the sugar by spoonfuls and continue beating until stiff shining peaks are formed.
Scrape the chocolate mixture down the side of the egg-white bowl, and delicately fold in the whipped cream.
Turn the mousse into attractive serving bowls. Cover and chill several hours. You may wish to decorate the mousse with swirls of whipped cream, or to pass whipped cream separately.
From: The Way to Cook by Julia Child
Publisher: Alfred A. Knopf, Inc.