Friday, January 18, 2013

Julia Child-Inspired Chocolate Mousse

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Last year, I posted a great chocolate mousse recipe.  But since then, I have learned a little more about technique that I want to share.  Also, this recipe is based on Julia Child's own chocolate mousse recipe, with just a minor change from me.   Not so much sweetener (her's has 3/4 C of sugar!) and a little less butter.  Other than that, it is the same.  We don't miss the extra sweetener at all, and the addition of the butter in comparison to my previous recipe makes it just that much more smooth and creamy.

So, I hope you'll try one, or both!  But maybe not on the same day.

Julia Child-Inspired Chocolate Mousse
serves 8
  • 4 egg yolks from pastured chickens, room temperature
  • 1/4 C strong coffee
  • 1/4 C turbinado
  • 6 oz. good quality chocolate (my personal favorite: Green & Black Organic Dark Chocolate 85% Cocoa)
  • 1/4 C strong coffee, rum, orange juice, Grand Marnier or other liquid
  • 4 T soft butter
  • 4 egg whites from pastured chickens, room temperature
  • pinch sea salt
  • scant 1/4 t cream of tartar
  • Optional: Whipped cream to top

  1. Compile all your ingredients and place on counter.
  2. Using two saucepans, one medium saucepan and one large, fill each about 1/3 with water.  Bring to a simmer.  (The large one you'll be using for the egg yolk mixture, the medium sized one to melt the chocolate.)
  3. Dissolve turbinado in hot coffee.  Set aside.
  4. In small saucepan, beat egg yolks with wire whip until frothy and lemon yellow in color.  Set aside.
  5. Take medium saucepan off heat.  Place chocolate in a mixing bowl that can fit inside the medium saucepan.  Pour 1/4 C coffee, rum, or other liquid over.  Place mixing bowl in medium saucepan.  Cover with lid and allow chocolate to melt. 
  6. Meanwhile, add about 1 T sweetened coffee to egg yolks while stirring constantly with a wire whisk.  Continue to add small amounts of hot coffee while stirring, being careful not to add too much coffee at a time and scramble your yolks.
  7. Now, place saucepan containing yolk mixture into largest saucepan of hot (not simmering or boiling!) water and whisk for 5-8 minutes or until yolks have thickened.   Pour the thickened yolks into a mixing bowl and whisk with electric mixer until mixture has cooled and forms a ribbon as it falls from a spoon.  Set aside.
  8. Stir melted chocolate so it is smooth.  Stir in butter to melt.
  9. Combine melted chocolate with egg yolk mixture.  Set aside.
  10. In a very clean bowl with very clean beaters, beat egg whites for about 30 seconds.  Add salt and cream of tartar.  Continue beating until stiff peaks have formed.
  11. Fold 1/4 egg white mixture into chocolate mixture to lighten.  Gently fold remaining egg whites into chocolate, being careful not to deflate.
  12. Transfer into serving bowl or individual serving dishes or wine goblets.  Refrigerate at least 4 hours or up to 3 days before serving.
Making chocolate mousse does take a little extra care, but it is so worth it.  

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