Julia Child’s Chocolate Mousse
Recipe by Veronika Tikhomirova
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 mousse you ever tried in your life!
- 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 strong coffee and sugar in a sauce pan and heat it on the stove until all the sugar dissolves.
- Gradually add the 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 with 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 in the stand mixer bowl and beat it for 5 minutes. It should become even thicker and more pale.
- 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 a separate bowl put egg whites, salt and cream of tartar and, using a hand or stand mixer, beat it until you have stiff picks 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.
- Large eggs, separated x 4
- Strong coffee x 1/4 cup
- Granulated sugar x 3/4 cup
- Semi-sweet baking chocolate, melted x 6 ounce
- Unsalted butter, softened x 1/2 cup
- Salt x 1/4 teaspoon
- Cream of tartar x 1/2 teaspoon