May 19, 2012

Julia Child’s Chocolate Mousse

On August 15th, 2012, Julia Child would have turned 100 years old. A remarkable woman with a remarkable history, and I am thrilled to be a part of the JC100, a movement to celebrate the life of Julia. And Julia Child’s Chocolate Mousse.

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The JC100 has partnered with chef’s, authors, food bloggers, and other culinary professionals to spread the word and love for Julia in the one hundred days leading up to her birthday. Each week there’s a different recipe. Of course, any recipe of Julia’s is quite literally, a masterpiece, so I don’t expect anything but 3 months of deliciousness.

This week’s recipe was Chocolate Mousse, straight out of Mastering the Art of French Cooking.

Good gravy, you guys. I’ve never made such a thick and satisfying mousse. It was pretty easy to put together (especially since I made Brandi do all the heavy work), and really didn’t take much time at all. The flavor was very robust – we used a very strong coffee, and really great quality ScharffenBerger chocolate. I know I’ll make it again, but when I do, I think I’ll cut a bit of the coffee and up the amount of Gran Marnier. Just personal preference!

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As you can see, we had a little fun with our mousse – I piped some into chocolate cups (these would be great for a wine tasting or brunch with friends), and the rest we doled into martini glasses and garnished with chocolate slices. Not sure which version I liked better!

MOUSSELINE AU CHOCOLAT

For about 5 cups serving 6 to 8 people

4 egg yolks
3/4 cup instant sugar (very finely granulated)
1/4 cup orange liqueur
A pan of barely simmering water
A basin of cold water
6 ounces or squares semi-sweet baking chocolate
4 Tb strong coffee
A small saucepan
6 ounces or 1/2 sticks softened unsalted butter
1/4 cup finely diced, glazed orange peel (optional)
4 egg whites
pinch salt
1 Tbsp sugar

Beat the egg yolks and sugar together until mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. Beat in the orange liqueur.
Then set mixing bowl over the not quite simmering water and continue beating for 3 to 4 minutes until the mixture is foamy and too hot for your finger.
Then beat over cold water for 3 to 4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise.
Melt 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, then beat in the optional orange peel.
Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed, page 159. Stir one fourth of the egg whites into the chocolate mixture. Fold ín the rest.
Turn into serving dish, dessert cups, or petits pots. Refrigerate for at least 2 hours or overnight.

This recipe is excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

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