Julia Childs Perfect Chocolate Mousse Recipes

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JULIA CHILD'S CHOCOLATE MOUSSE



Julia Child's Chocolate Mousse image

So silken, so rich, so wonderful. Rave reviews every time! In place of the rum you may use orange liqueur, strong coffee or strained fresh orange juice. This is incredibly rich and a little goes a long way. Promise not to laugh? I always serve it with whipped cream to cut the richness of the mousse. As Julia would say "Bon Appetit!" From The Way to Cook by Julia Child

Provided by davinandkennard

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup semisweet baking chocolate
4 tablespoons strong coffee
6 ounces soft unsalted butter (1 1/2 sticks)
4 egg yolks
1/4 cup rum or 1/4 cup strong coffee
4 egg whites
3/4 cup instant superfine sugar
2 tablespoons instant superfine sugar
whipped cream (optional)

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.

Nutrition Facts : Calories 286.8, Fat 19.3, SaturatedFat 11.7, Cholesterol 140.1, Sodium 33.6, Carbohydrate 22.3, Sugar 22.1, Protein 3.2

JULIA CHILD'S PERFECT CHOCOLATE MOUSSE RECIPE



JULIA CHILD'S PERFECT CHOCOLATE MOUSSE RECIPE image

Categories     Chocolate     Dessert

Yield 6 people

Number Of Ingredients 9

6 ounces (170g) bittersweet or semisweet chocolate, chopped
6 ounces (170g) unsalted butter, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum
1 tablespoon (15ml) water
pinch of salt
1/2 teaspoon vanilla extract

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 PERFECT CHOCOLATE MOUSSE RECIPE



JULIA CHILD’S PERFECT CHOCOLATE MOUSSE RECIPE image

Categories     Candy     Chocolate     Dessert     Christmas     Kid-Friendly     Wheat/Gluten-Free

Yield 4

Number Of Ingredients 9

6 ounces (170g) bittersweet or semisweet chocolate, chopped
6 ounces (170g) unsalted butter, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum
1 tablespoon (15ml) water
pinch of salt
1/2 teaspoon vanilla extract

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 MOUSSELINE AU CHOCOLAT (CHOCOLATE MOUSSE)



Julia Child's Mousseline Au Chocolat (Chocolate Mousse) image

From Julia Child's Mastering the Art of French Cooking, probably the most exquisite dessert I have ever made.

Provided by JubalHarshaw

Categories     Dessert

Time 2h20m

Yield 5 cups, 8 serving(s)

Number Of Ingredients 10

4 egg yolks
3/4 cup sugar
1/4 cup orange liqueur
6 ounces semisweet baking chocolate
4 tablespoons strong coffee
6 ounces softened unsalted butter
4 egg whites
1 pinch salt
1 tablespoon granulated sugar
2 cups of whipped cream sweetened with powdered sugar

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.

Nutrition Facts : Calories 482.9, Fat 25.7, SaturatedFat 15.4, Cholesterol 140.1, Sodium 55.6, Carbohydrate 64, Fiber 1.2, Sugar 61.4, Protein 4.1

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