Julia Child's Chocolate Mousse
Adapted from David Lebovitz’s adaptation of Julia Child’s recipe found in Mastering the Art of French Cooking (Knopf) (the only reason I made adaptations is because I didn’t have all the ingredients on hand, and the mousse still came out. PHEW. Click here to check out David’s version that is more true to Julia’s recipe.)
Recipe type: Dessert
  • 6 ounces bittersweet or semisweet chocolate, chopped
  • 6 ounces unsalted butter, cut into small pieces (Jane note: my butter was salted, it’s what I had)
  • 4 large eggs, separated
  • ⅔ cup plus 1 tablespoon sugar
  • 3 tablespoons water
  • pinch of salt
  • ½ teaspoon vanilla extract
  1. Melt chocolate and butter in a double boiler over simmering water until smooth. Remove from heat.
  2. 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 ⅔ cup of sugar and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (Jane note: David suggested that you can also use a handheld electric mixer, which is what I did.)
  4. 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 (Jane note: again, I used an electric mixer). Fold the chocolate mixture into the egg yolks.
  5. 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.
  6. 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. (Jane note: but be sure that it is ALL incorporated”¦I was so worried about losing volume that there were pockets of mousse that didn’t get the egg whites that were all wrong texture-wise”¦a bit more mixing would have solved that.)
  7. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.
  8. The mousse can be refrigerated for up to 4 days. Servies 6-8.
Recipe by This Week for Dinner at https://thisweekfordinner.com/julia-childs-chocolate-mousse/