Julia Child's Mousseline Au Chocolat (Chocolate Mousse)

Recipe by JubalHarshaw
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 20mins
SERVES: 8
YIELD: 5 cups
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement