Prep Time: 15 mins Chill Time: 2 hrs. Cook Time: 0 mins
Total: 2 hrs 15 mins Yields: 6
Indulge in the rich and velvety goodness of Julia Child’s Chocolate Mousse. This classic French dessert is a heavenly combination of smooth chocolate, delicate orange flavors, and a hint of coffee. With its light and airy texture, this mousse is the perfect treat to satisfy your sweet tooth.
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Why you’ll like it
Here are a few reasons why you should give Julia Child’s Chocolate Mousse a try:
- The combination of chocolate, orange, and coffee creates a harmonious blend of flavors that will tantalize your taste buds.
- The light and airy texture of the mousse makes it a delightful dessert to enjoy after a hearty meal.
- It’s a classic French dessert that will impress your guests and make any occasion feel special.
- The recipe is relatively simple to follow, and the end result is a decadent treat that looks and tastes like it came from a professional pastry chef.
- With its rich and velvety consistency, this mousse is a chocolate lover’s dream come true.
Julia Child Chocolate Mousse Recipe
What is Julia Child Chocolate Mousse?
Julia Child’s Chocolate Mousse is a delightful dessert made with a combination of egg yolks, sugar, orange liqueur, semi-sweet baking chocolate, coffee, and butter. The addition of orange peel adds a burst of citrusy flavor to the mousse. The egg whites are whipped to perfection and folded into the chocolate mixture, creating a light and fluffy texture. This recipe requires some patience and attention to detail, but the end result is absolutely worth it.e
Julia Child’s Chocolate Mousse is a variation of the traditional French “Mousseline au Chocolat” recipe. The addition of orange liqueur and optional glazed orange peel gives this mousse a unique twist, adding a refreshing and zesty flavor to the rich chocolate base. The use of strong coffee enhances the chocolate’s depth of flavor, making this mousse even more indulgent. Julia Child’s recipe is a delightful adaptation that brings a touch of elegance and sophistication to the classic chocolate mousse.
Ingredients
For the egg-yolk mixture:
- Egg yolks – 4 egg yolks
- Granulated sugar – 3/4 cup instant sugar (very finely granulated)
- Orange liqueur – 1/4 cup orange liqueur
For the egg-white mixture:
- Egg whites – 4 egg whites
- Salt to taste
- Granulated sugar – 1 tablespoon granulated sugar
For the chocolate mixture:
- Baking chocolate – 6 ounces or squares semi-sweet baking chocolate
- Coffee – 4 tablespoons strong coffee
- Butter – 6 ounces or 1 1/2 sticks softened unsalted butter
- Orange peel – 1/4 cup finely diced, glazed orange peel (optional)
How to make Julia Child Chocolate Mousse
- Prepare egg yolk mixture. Whisk the egg yolks and sugar until the mixture becomes thick, pale yellow, and forms a slowly dissolving ribbon when falling back upon itself. Incorporate the orange liqueur. Place the mixing bowl over gently simmering water and continue to whisk for 3 to 4 minutes until the mixture becomes foamy and too hot to touch. Transfer the bowl over cold water and whisk for another 3 to 4 minutes until the mixture cools and regains the consistency of mayonnaise.
- Prepare the chocolate mixture. Melt the chocolate with coffee over hot water, remove from heat, and blend in the butter gradually until it forms a smooth cream.
- Combine mixtures. Combine the chocolate mixture with the egg yolks and sugar, and optionally, add the orange peel.
- Prepare egg white mixture. Whip the egg whites and salt until soft peaks form. Sprinkle with sugar and whip until stiff peaks are achieved. Gently fold one-fourth of the egg whites into the chocolate mixture, and then fold in the remainder.
- Transfer. Transfer the mixture into a serving dish, dessert cups, or petits pots. Refrigerate for a minimum of 2 hours, or overnight.
- Serve.
Tips
- Make sure to beat the egg yolks and sugar until the mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. This step is crucial for achieving the desired texture of the mousse.
- When melting the chocolate with coffee, be careful not to overheat it. Remove it from the heat as soon as it’s melted and smooth.
- Ensure that the butter is softened before adding it to the chocolate mixture. Softened butter will blend smoothly, resulting in a creamy consistency.
- When beating the egg whites, make sure the bowl and beaters are clean and free from any traces of grease. This will help the egg whites reach their full volume.
- Refrigerate the mousse for at least 2 hours or overnight to allow it to set properly and develop its flavors.
Variations
- For a stronger coffee flavor. Add a tablespoon of instant espresso powder to intensify the coffee flavor.
- For a touch of elegance. Sprinkle some grated chocolate or cocoa powder on top of the mousse for an extra touch of elegance.
- Experiment with liqueur. Replace the orange liqueur with a different flavored liqueur, such as raspberry or mint, to create your own unique twist.
- For a lighter version. Substitute half of the butter with whipped cream.
- Can this mousse double as a cake or pie filling? Absolutely! For pies, pour the mousse into a baked, cooled crust, spread evenly, and chill for at least 3 hours. For cakes, use it between layers or in cupcakes, but not as frosting. Chill, then let it soften slightly before adding. Refrigerate afterwards.
How to serve the chocolate mouse?
Julia Child’s Chocolate Mousse is delicious on its own, but you can elevate the dessert by serving it:
- with either vanilla-flavored creme anglaise (custard sauce) or
- lightly whipped cream sweetened with powdered sugar.
The creamy and slightly sweet accompaniment will complement the rich chocolate flavors and add an extra layer of indulgence to the dessert.
Storage Instructions
Store any leftover mousse in an airtight container in the refrigerator. It will stay fresh for up to 3 days. However, it’s best to consume it within the first 24-48 hours to enjoy its optimal texture and flavor.
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Julia Child Chocolate Mousse
Ingredients
For the egg-yolk mixture
- 4 egg yolks
- 3/4 cup instant finely granulated sugar
- 1/4 cup orange liqueur
For the egg-white mixture
- 4 egg whites
- pinch of salt
- 1 tablespoon granulated sugar
For the chocolate mixture
- 6 ounces or squares semi-sweet baking chocolate
- 4 tablespoons strong coffee
- 6 ounces 1 1/2 sticks softened unsalted butter
- 1/4 cup finely diced glazed orange peel (Optional)
Instructions
- Prepare egg yolk mixture. Whisk the egg yolks and sugar until the mixture becomes thick, pale yellow, and forms a slowly dissolving ribbon when falling back upon itself. Incorporate the orange liqueur. Place the mixing bowl over gently simmering water and continue to whisk for 3 to 4 minutes until the mixture becomes foamy and too hot to touch. Transfer the bowl over cold water and whisk for another 3 to 4 minutes until the mixture cools and regains the consistency of mayonnaise.
- Prepare the chocolate mixture. Melt the chocolate with coffee over hot water, remove from heat, and blend in the butter gradually until it forms a smooth cream.
- Combine mixtures. Combine the chocolate mixture with the egg yolks and sugar, and optionally, add the orange peel.
- Prepare egg white mixture. Whip the egg whites and salt until soft peaks form. Sprinkle with sugar and whip until stiff peaks are achieved. Gently fold one-fourth of the egg whites into the chocolate mixture, and then fold in the remainder.
- Transfer. Transfer the mixture into a serving dish, dessert cups, or petits pots. Refrigerate for a minimum of 2 hours, or overnight.
- Serve.
