Julia Child’s Mousse au Chocolat

Julia Child's Mousse au Chocolate

Today I’m making Julia Child’s Chocolate Mousse – and 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 (eggucation?) read this.  You may feel better too.

Julia Child's Mousse au Chocolate

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.

Julia Child's Mousse au Chocolate

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. 

Julia Child's Mousse au Chocolate

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!

Julia Child's Mousse au Chocolate

Now it’s time for the chocolate mixture to meet the yolk mixture.  Gently fold the two together.
Julia Child's Mousse au Chocolate

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.

Julia Child's Mousse au Chocolate

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.

Julia Child's Mousse au Chocolate

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.

Julia Child's Mousse au Chocolate

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.

Julia Child's Mousse au Chocolate

Julia Child’s Mousse au Chocolate

Heather Baird
This classic recipe comes from the queen of French cooking herself: Julia Child.
No ratings yet
Prep Time 45 mins
Cook Time 15 mins
4 hours chill time 4 hrs
Total Time 5 hrs
Course Dessert
Cuisine American
Servings 8

Ingredients
 
 

  • 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

Instructions
 

  • 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.
  • 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.)
  • 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.
  • 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.
  • 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.
  • 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.
Keyword dark brewed coffee, dark rum, semisweet chocolate
Tried this recipe?Let us know how it was!
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April
April
11 years ago

It looks beautiful! I love Julia too!

cookies and cups
cookies and cups
11 years ago

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
Sue
11 years ago

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

Sandi
Sandi
11 years ago

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 Campbell
Mara Campbell
11 years ago

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
Terri
11 years ago

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

meg
meg
11 years ago

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

Anonymous
Anonymous
11 years ago

HOPE IT TASTES AS GOOD AS IT LOOKS!!

Shelley
Shelley
11 years ago

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

George@CulinaryTravels
George@CulinaryTravels
11 years ago

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

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11 years ago

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
Pattie @ Olla-Podrida
10 years ago

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
Anonymous
10 years ago

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!

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acheter levitra
10 years ago

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

Amanda
Amanda
10 years ago

ohhhhhhhhhhhhhhhh

the diagonal-ity just makes it gorgeous!

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Bowflex xtl
9 years ago

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
Jess
9 years ago

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'
peggy 5'
9 years ago

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

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9 years ago

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Unknown
Unknown
9 years ago

This looks amazing! I know what I'm making next! πŸ™‚

Barbara
Barbara
8 years ago

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
Anonymous
8 years ago

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

Anonymous
Anonymous
8 years ago

6 oz. butter
1/4 cup coffee

Nell
Nell
8 years ago

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! πŸ™‚

Anonymous
Anonymous
8 years ago

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

Heather Baird
Heather Baird
8 years ago

6 oz. butter, 1/4 cup brewed coffee

Murphy
Murphy
8 years ago

How many does this serve?

Heather Baird
Heather Baird
8 years ago

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

Unknown
Unknown
7 years ago

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!

Pretties and Pastries
Pretties and Pastries
7 years ago

This is the pretties mousse I have ever seen!!

Unknown
Unknown
6 years ago

Oh wow! I am new to your blog and i must say its absolutely amazing! Can i sub something else for the rum though? Our family doesnt drink alcohol. I love your creativity and art skills!

vincenz
vincenz
4 years ago

What a nice recipe. Really tasty.