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Chocolate Mousse

This basic recipe for chocolate mousse is a knock out!  Jazz it up with fresh raspberries or caramel or just eat it out of the bowl.  In any variation, you can't go wrong. *For best results, allow 2 hours at the end to refrigerate to let it set up. | lakesidetable.com

Course Dessert
Cuisine French
Prep Time 21 minutes
Cook Time 10 minutes
Servings 8 people
Author Madalaine

Ingredients

  • 4 egg yolks
  • 3/4 cup ultra fine sugar
  • 1/4 cup Grand Marnier
  • 6 ounces semi-sweet baking chocolate
  • 4 tablespoons strong coffee
  • 6 ounces unsalted butter
  • 4 egg whites
  • 1 pinch salt fine
  • 1 tablespoon sugar

Equipment

  • wire whisk
  • metal non reactive bowl (medium)
  • sauce pot
  • measuring cups and spoons
  • electric stand or hand mixer
  • large bowl

Instructions

  1. Fill the sauce pot with 2 inches of water and heat on medium low.  Let the water come up to steaming while you prepare the yolk mixture.
  2. Beat the yolks and 3/4 cup of fine sugar in the metal bowl.  Whisk briskly, or use a electric hand mixer.  If you use a whisk, prepare yourself for a workout. Beat until the sugar and yolk mixture forms a thick, pale yellow ribbon when it falls back on itself. 
    Real Chocolate Mousse inspired by Julia Child's recipe. Rich, Creamy, Chocolate-y Easy! | www.lakesidetable.com
  3. Beat in the Grand Marnier.
  4. Place the yolk mixture bowl over the steaming water to create a double boiler. You do not want the bowl to touch the water.  Continue beating for 3-4 more minutes until the mixture is too hot for your finger.  It will loosen up and loose it ribbon like quality. 
    Real Chocolate Mousse inspired by Julia Child's recipe. Rich, Creamy, Chocolate-y Easy! | www.lakesidetable.com
  5. Fill your large bowl with ice and remove the yolk mixture from the steam.  Place the smaller bowl in the larger one, and bet the yolk mixture until it's cooled off and starts to form ribbons again.
  6. Melt the chocolate with the coffee.  You can do this using the double boiler method like above.  Or you can microwave it at 8-10 second intervals, stirring in-between.  Or if you have a Super Low Simmer setting on your stove, you can melt it on that setting in a pot.
  7. Once the chocolate is melted, whisk in the butter a little at a time, to make a smooth cream.  Beat the chocolate into the yolk mixture.  Set aside.
    Real Chocolate Mousse inspired by Julia Child's recipe. Rich, Creamy, Chocolate-y Easy! | www.lakesidetable.com
  8. Egg whites:  In the stand mixture (or electric hand mixer), beat the egg whites and salt until soft peaks are formed.  Add sugar and continue to beat until stiff peaks form.
    Real Chocolate Mousse inspired by Julia Child's recipe. Rich, Creamy, Chocolate-y Easy! | www.lakesidetable.com
  9. Stir 1/4 of the egg whites into the chocolate mixture and mix vigorously.  Then gently fold the rest of the whites into the chocolate.
    Real Chocolate Mousse inspired by Julia Child's recipe. Rich, Creamy, Chocolate-y Easy! | www.lakesidetable.com
  10. Pour into serving bowls or refrigerate as is for at least 2 hours or overnight.
    Real Chocolate Mousse inspired by Julia Child's recipe. Rich, Creamy, Chocolate-y Easy! | www.lakesidetable.com

Recipe Notes

Thank you Julia Child for inspiring so many of us to fearless venture into the kitchen to learn, play, and eat good food!  Cheers!

Uses for chocolate mousse: parfaits, eclairs, cupcake "frosting", layer cake filling, partnered with fresh fruit, whip cream, or creme anglaise.  You can even put it in an Oreo pie shell, top it with whipping cream for an amazing chocolate pie.

Nutrition Facts
Chocolate Mousse
Amount Per Serving
Calories 0
% Daily Value*
Potassium 0mg 0%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.