Posted by: marthabernie | March 29, 2015

Julia Child’s Classic Chocolate Mousse

For years, I was too intimidated to try to make chocolate mousse.  Then I watched a friend make it one night and decided to give it a try.  I have stuck to this basic recipe from Julia Child and have never gone wrong.   I am not a chocoholic but I do like the flavor of mocha, so I really like the combination here of dark chocolate and espresso.


3/4 cup chilled heavy cream, divided

4 large egg yolks

1/4 cup espresss or strong coffee, room temperature

1/8 tsp salt

3 tablespoons sugar, divided

6 oz semi sweet chocolate, chopped (70% cacao is best)

2 large egg whites

Beat 1/2 cup cream in medium bowl until stiff peaks form, cover and chill.  Combine egg yolks, espresso, salt and 2 tablespoons sugar in a large metal bowl.  Set over a saucepan of gently simmering water (do not allow the bowl to touch the water).  Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer registers 160 degrees F., about one minute.  Remove bowl from pan.  Add chocolate, whisk until melted and smooth.  Let stand, whisking occasionally, until room temperature.

Using an electric mixer, beat egg whites in another medium bowl on medium speed until foamy.  WIth mixer running, gradually beat in remaining 1 tablespoon sugar.  Increase speed to high and beat until firm peaks form.  Fold egg whites into chocolate in 2 additions; fold whipped cream into mixture just to blend.  Divide mousse among six 4 oz ramekins.  Chill until firm, at least 2 hours.

Mousse can be made one day ahead (cover and keep chilled).  Let stand at room temp for ten minutes before serving.  Whisk remaining 1/4 cup cream in a small bowl until soft peaks form, dollop over mousse and serve.



  1. mmmm gonna try this.


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