Monday, December 28, 2009

Julia Child's Mousse au Chocolat




I'm sure I have to be the thousand and eleventy-ninth person to blog about Julia Child since the movie came out.  I don't care. She was special, and I want to say that here. I think it was her authenticity, both in her recipes and in her daily life that has endeared her to so many.

Today I'm making her Chocolate Mousse, and speaking of authenticity, this is the real deal.  This recipe uses no heavy whipping cream.  Instead, raw eggs.  I would be lying if I said I had no hesitations, but after reading information that  David Lebovitz provided, I can say I feel much better. For complete egg education, read this.  You may feel better too.






If you're going to make a killer chocolate mousse, then you'll need some killer chocolate.  Bittersweet or semisweet will be best for this recipe.  6 oz. of the finest grade available.




In a glass bowl, break the chocolate into smaller pieces, add butter and strongly brewed coffee to the mixture.  Place the glass bowl over a simmering pot of water, about 1/3 full.  Stir the mixture until thoroughly melted and smooth.  Remove from simmering pot and set aside.

Prepare an ice water bath in a large bowl and set aside. 




In another glass bowl, combine the egg yolks, 2/3 cup of sugar, rum and water.  You'll place this over the simmering water and beat with a wire whisk until thickened, about 4 minutes.  During this time you may think your arm is going to fall off from all the whisking.  Just consider this a workout, and at the end you get to eat chocolate mousse.

You'll know the yolk mixture is ready when it lightens and sugar has completely dissolved.  Now you're ready to place the bowl into the water bath.  More whisking.  This time, you'll whisk until the mixture becomes markedly thick (like cake batter) and cooled.  This could take a while, but remember,  Chocolate Mousse Mousse au Chocolat!








Now it's time for the chocolate mixture to meet the yolk mixture.  Gently fold the two together.





In yet another bowl whip the egg whites and salt on medium speed with an electric mixer until foamy.  Add one tablespoon of sugar and beat on high until whites are glossy, just shy of the stiff peak stage.  G.e.n.t.l.y. fold in egg whites 1/3 at a time to the chocolate and yolk mixture until well incorporated.






Your mixture should look a bit like this.


The mousse is now ready to go into serving dishes, or one large serving dish.  I wanted to have a little fun with my presentation, so I used my small punch cups and placed them at an angle on a salvaged egg carton.



You can either pipe the mousse with a decorating bag (or heck, a ziplock!) or gently spoon mousse into the cups.  Place them in the refrigerator to chill for at least 4 hours.



I piped in some whipped cream (heavy cream, sugar) after the mousse had set and added a little chocolate garnish on top.  This mousse is so very chocolaty, rich and delicious that it really requires no additional adornment.  I like it plain just as well.










Mousse au Chocolat

Recipe from the Art of French Cooking, Knopf and Julia ...

See Mousse au Chocolat on Key Ingredient.



Making this nostalgic mousse was gratifying, like being part of past era, and another place.  Julia, God rest your soul, and thank you.





29 comments:

April said...

It looks beautiful! I love Julia too!

cookies and cups said...

Oh wow, love the presentation and I can say that the raw egg thing used to make me nervous, but I am now fully on-board!

Sue Sparks said...

Wow, what a "workout":), but well worth it! Your presentation is beautiful, a work of art! I'd love to dive right in:)

musebox said...

Beautiful! I love the presentation -- there's always a way to do a fresh take on the classics. I just bought Julia's 2-volume box set, and stocked up on butter -- thanks for posting!

Mara... said...

Oh my, I LOOOOOVE how you angled the serving cups, what a eye-catching presentation! And thanks for the step by step, this looks like a great workout and recipe! LOL! I'm definitely going to try this.

Terri said...

I just love the way you decided to present this dessert! It looks delicious! thanks for sharing. Terri

meg said...

found your blog through tastespotting :) it is ADORABLE! also i admire your ability to avoid the "egg-ucation" pun.

Anonymous said...

HOPE IT TASTES AS GOOD AS IT LOOKS!!

Shelley said...

Gorgeous! I am linking to your recipe today at HowDoesShe.com. I just love the presentation of the tilted glasses! So creative! :)

George@CulinaryTravels said...

OMG! They look stunning. I love the presentation (and the glasses too).

Viagra Online said...

how wonderful is this bevarage, it looks so tasty and delicious to have it at home, it is so adorable if you see it you fell in love immediately, is what everybody would drink lovely.

Pattie @ Olla-Podrida said...

This is just the coolest thing ever! Leave it to you to come up with something so beautiful. I have to give this a try, but first need to buy some sort of appropriate glassware. Thanks for the great idea and, as always, interesting blog post.

Anonymous said...

i dont drink alcohol... wt can i replace the rum with thts non-alcoholic? ..would love to try this recipe out.. n hoping there IS some replacement to alchol for this!

acheter levitra said...

SO many times I read stupid post but this time I must say i'm impressed! Well done! Cheers!

Amanda said...

ohhhhhhhhhhhhhhhh

the diagonal-ity just makes it gorgeous!

Bowflex xtl said...

I would really agree with you amanda.! "the diagonal-ity just makes it gorgeous."

Heather: I really love reading and exploring your blog. I love foods and this makes me hungry.

Jess said...

Holy Heaven!!!... is what I said to myself when I saw your photo of this AMAZING dessert! So I tried it last night for my Husband and Father! And it tasted EVEN BETTER than it looks in the picture, if thats even possible! LOL!!!! Thanks so much Heather for sharing this FANTASTIC dessert!

peggy 5' said...

it's beautiful!
I make this recipe today, thank you!!!

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Christina Hermosa said...

This looks amazing! I know what I'm making next! :)

Barbara said...

I've made this "killer" mousse for about 30 years using amaretto instead of rum. At Christmas time, I make a thickened raspberry sauce to put on top, then top with th whipped cream and a few whole raspberries. It is a fabulous food gift that is easy to make ahead and take to your hostess if you are invited to Christmas dinner.

Anonymous said...

I seem to miss the measurements/amounts for the butter and strongly brewed coffee used.

Anonymous said...

6 oz. butter
1/4 cup coffee

Nell said...

Heather,
Fantastic post and sweet acknowledgement of our beloved Julia. Last year my fiance and I visited D.C. ... I beelined to the Julia Child Kitchen exhibit at the Smithsonian. Like this recipe you've shared - a wonderful treat! :)

Anonymous said...

I would love to make this. Looks beautiful and delicious, how much coffee and butter? Thanks.....

SprinkleBakes said...

6 oz. butter, 1/4 cup brewed coffee

Murphy said...

How many does this serve?

Heather Baird said...

It is very rich, so I serve smaller sizes -I'd say you could serve up to 10 people.

Ingrid Jones said...

Hi Heather! I was wondering if you can use mousse as a cake filling? Im making a cake and I want to make the filling something more interesting than frosting. If you cant use mousse can you use pudding or something? Thanks!

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