Mousseline Au Chocolat

Sadly this is my final Julia Child recipe. I've already renewed the cookbook once and now it is overdue again. I guess it is time to let someone else try it out for awhile. I couldn't take my foray into French cooking without trying a chocolate mousse though.

The recipe wasn't much different from the base for the bavarian cream but for some reason it didn't work this time. I experienced my first Julia failure! I was able to beat the egg yolks and sugar until they "formed the ribbon" but when it was time to cook them over the double boiler I think I left them on too long.

The directions say to cook them for 3 to 4 minutes or until they are too hot for your finger. They never got very hot at all so I just kept cooking and cooking....for maybe 5 to 7 minutes. They didn't appear any different than when I started but I took them off the heat and started beating them to cool them off. As they cooled they got more and more stiff and instead of a ribbon I had egg concrete. It was awful. I had to throw the whole thing away and start over.

The second time I just cooked it over the heat for 3 to 4 minutes as directed and it worked fine. I ended up with a beautiful, light and fluffy mousse. We ate it just plain and I also used it as a filling for my Vols-au-Vent. Another success.....on the second try.

Chocolate Mousse

4 egg yolks

3/4 very fine sugar

1/4 orange liqueur (or pulp free orange juice)



Beat the egg yolks and sugar together until mixture is thick, pale yellow, and falls back up on itself forming a slowly dissolving ribbon. Beat in the orange juice (I used almond extract, but only a tsp. of it). Set mixing bowl over a pot of not-quite simmering water and continue beating for 3 to 4 minutes or until the mixture is foamy and too hot for your finger. Then beat over a bowl of cold water for 3 to 4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise.



6 oz. semisweet chocolate

4 Tbsp. strong coffee

1 1/2 sticks softened unsalted butter



Melt the chocolate with coffee over hot water. Remove from heat and beat in the butter a bit at a time, to make a smooth cream. Beat the chocolate into the egg yolks and sugar.



4 egg whites

pinch of salt

1 Tbsp. granulated sugar



Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed. Stir one fourth of the egg whites into the chocolate mixture. Fold in the rest.



Turn into a serving dish, dessert cups or petits pots. Refrigerate for at least 2 hours or overnight.

This post is linked to Tempt My Tummy Tuesdays and Tuesdays at the Table.