Julia Child's French Chocolate Mousse

By Cartaphilus

This is absolutely the queen of chocolate mousses. It isn't easy and it isn't quick, but it is definitely worth the effort.

BTW, the Supreme Court has ruked that it is justifiable homicide to promptly shoot any dinner guest who says he or she likes the "chocolate pudding"...

Ingredients

• For the first step, melting the chocolate:
• 1 cup semisweet chocolate bits
• 4 tbl strong coffee
• For the second step, the egg yolks and sugar:
• 4 egg yolks
• 3/4 cup granulated extra fine sugar
• 1/4 cup rum or Benedictine or orange liquer or strong coffee
• For the third step, adding butter and chocolate:
• 1 1/2 sticks (6 ounces) softened, unsalted butter
• For the fourth step, the egg whites:
• 4 egg whites, room temperature
• Pinch of salt
• 2 Tb instant superfine granulated sugar

Preparation

Step 1

Step 1, Melting the Chocolate

Bring a large saucepan with a few inches of water in it to an almost simmer. Place the chocolate and coffee in a small saucepan. Remove the larger pan from heat and place chocolate pan in it. Stir for a minute or so with a wooden spoon until chocolate begins to melt, then let it melt slowly over the hot water while you go on with the recipe.

Step 2, The Egg Yolks and Sugar

3/4 cup granulated extra fine sugar
1/4 cup rum or Benedictine or orange liqueur or strong coffee

place egg yolks in a 3 quart mixing bowl or the large bowl of an electric mixer and start beating with whip while gradually pouring in the sugar in a thin stream. Continue beating for two to three minutes until mixture is thick, pale and forms a slowly dissolving ribbon when a bit is lifted and falls back onto the surface. Beat in the liqueur or other liquid, and set the bowl in a pan of almost simmering water. Beat at moderate speed for 4 to 5 minutes, or until frothy and warm when tested with your finger. Remove the bowl from the hot water and either beat the mixture in mixer for several minutes until cool, or set it in a bowl of cold water and beat with your wire whip. It should again form the ribbon, and have the consistency of thick, creamy mayonnaise.

Step 3, Adding Butter and Chocolate

Stir the chocolate again and continue until perfectly smooth. Gradually beat the softened butter into the chocolate. Beat the chocolate and butter into the yolks and sugar.

Step 4, The Egg Whites

4 egg whites, room temperature
Pinch of salt
2 Tb instant superfine granulated sugar

Beat egg whites slowly in a very clean and dry mixer bowl until they begin to foam, then beat in the salt. Increase speed gradually to fast until soft peaks are formed. Sprinkle on the sugar and continue beating until stiff peaks are formed. Stir one fourth of the egg whites into the chocolate mixture with a spatula to lighten it. Scoop the rest of the egg whites on top and delicately fold them in.

Step 5, Chilling and Serving

Immediately turn the mousse into a lightly oiled 6 cup metal mold, a serving bowl, or individual cups. Cover and chill for several hours or overnight.

If you are unmolding the mousse, dip mold for several seconds into hot water, run a knife rapidly between edge of mousse and mold, and turn a chilled serving dish upside down over mold. Reverse the two, giving a sharp downward jerk, and the mousse should drop into place in a few seconds.