Julia Childs Mousseline Au Chocolat Chocolate Mousse Recipes

JULIA CHILD'S MOUSSELINE AU CHOCOLAT (CHOCOLATE MOUSSE)

Steps:

• beat the egg yolks and sugar together until thick, pale yellow, and forms a ribbon.
• beat in the orange liqueur.
• set mixing bowl over a pan of almost simmering water and beat for 3 to 4 minutes.
• set mixing bowl over a pan of cold water and beat for 3 to 4 minutes more until it is the consistency of mayonnaise.
• melt chocolate with coffee in a double boiler.
• remove from heat and slowly beat in the butter slowly and a bit at a time to make a smooth cream.
• beat the chocolate into the egg yolks and sugar.
• beat the egg whites and salt until soft peaks are formed.
• sprinkle on sugar and beat until stiff peaks are formed.
• stir 1/4 of the egg whites into the chocolate mixture.
• fold in the rest of the egg whites.
• put into serving dish, cups, champagne flutes, etc.
• refrigerate for at least two hours.
• top with whipped cream.

JULIA CHILD'S PERFECT CHOCOLATE MOUSSE RECIPE

Steps:

• 1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat. 2. Fill a large bowl with ice water and set aside. 3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.) 3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks. 4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla. 5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don't overdo it or the mousse will lose volume. 6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm. Serving: I like to serve the chocolate mousse as it is, maybe with just a small dollop of whipped cream; it neither needs, nor wants, much adornment. Storage: The mousse au chocolat can be refrigerated for up to 4 days.

JULIA CHILD'S CHOCOLATE MOUSSE

Steps:

• Place the chocolate and 4 Tbsp strong coffee in a small sauce pan and place in a pan of hot water. Stir for a minute or so until melting begins.
• Place egg yolks in a bowl and beat, adding the sugar in a thin stream. Continue beating until the mixture is thick, pale and forms a ribbon. Beat in the rum. Set over a pan of almost simmering water and beat for an additional 5 minutes. Test with your finger to make sure the mixture is warmed through.
• Allow to cool. It should again form a ribbon and have the consistency of thick creamy mayonnaise.
• Stir the chocolate until smooth and gradually add the softened butter. When totally in corporate stir the mixture into the yolks and sugar.
• In a clean dry bowl beat the room temperature egg whites. Begin slowly and increase the speed until soft peaks are formed. Sprinkle with 2 TBSP of sugar and a pinch of salt. Continue beating until stiff peaks are formed.
• Fold 1/4 of the stiff egg whites into the chocolate mixture to lighten it. Scoop the remaining egg whites on top and delicately fold them inches.
• Place into a mold or serving dishes and chill for several hours or overnight.
• Serve with whipped cream if desired.

JULIA CHILD’S PERFECT CHOCOLATE MOUSSE RECIPE

Steps:

• 1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat. 2. Fill a large bowl with ice water and set aside. 3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.) 3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks. 4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla. 5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don't overdo it or the mousse will lose volume. 6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm. Serving: I like to serve the chocolate mousse as it is, maybe with just a small dollop of whipped cream; it neither needs, nor wants, much adornment. Storage: The mousse au chocolat can be refrigerated for up to 4 days.