Prepare for a lot of whiskingbut other than that, it’s simple and easy to make.
You may be thinking, chocolate mousse?
Whats the big deal?
Those two ingredients combined with qualitychocolateand just enough sugar to balance the flavors is a true work of art.
I like to make this recipe with espresso, but you could also use very strongly brewed coffee.
I also recommend using a quality orange liqueur such as Cointreau, Grand Marnier or even Gran Gala.
Avoid using triple sec, which is better saved for cocktails than desserts.
How Is Julia Childs Recipe Different Than Classic Chocolate Mousse?
Along with the sugar, chocolate and eggs, the recipe also features the unusual addition of orange liqueur.
Use whatever orange liqueur you prefer or have on handI like Grand Marnier or Cointreau.
Ingredients
Directions
Beat the egg yolks and sugar until thick and pale yellow.
The mixture should fall back on itself, forming a slowly dissolving ribbon.
Then, beat in the orange liqueur.
As Julia notes in the recipe, it should be too hot to touch.
Then, beat over cold water for 3-4 minutes until the mixture is cool and forms the ribbon.
It should feel like mayo.
Melt chocolate with the coffee over hot water.
Remove from heat and beat in the butter a bit at a time, until its smooth.
Beat the egg whites and salt untilsoft peaksform.
Add the sugar and beat until stiff peaks form.
Stir 1/4 of the egg whites into the chocolate mixture, then fold in the rest.
Put the mousse into a serving dish or dessert cups.
Refrigerate for at least 2 hours or overnight.
Top with creme anglaise or whipped cream just before serving.
Learn how to makechocolate mousse pie.
Julia also recommends serving the mousse with candied orange peel.
For an easier option, you could top it with a light sprinkling of freshly grated orange zest.
Chocolate shavings or crushed chocolate-covered espresso beans would also be delicious toppings.
We recommend our users to update the surfing app.