Chocolate Mousse

À la Julia Child, ​The Way to Cook

Serves: Approximately 5

Ingredients:
8 oz semisweet chocolate, melted with ¼ cup strong coffee or rum or Chambord
3 oz (6 Tbsp) softened unsalted butter
3 egg yolks
3 egg whites
1 cup heavy cream
¼ cup extrafine (baker’s, not confectioner’s) sugar
Whipped Cream to serve

Instructions:

1. Beat the soft butter into the smoothly melted chocolate. One by one, beat in the

egg yolks.

2. Beat the cream over ice until it leaves light traces on the surface.

3. Beat the egg whites until they form soft peaks. While beating, sprinkle in the

sugar by spoonfuls and beat until stiff shining peaks are formed.

4. Scrape the chocolate mixture down the side of the egg white bowl and fold

together. When almost blended, fold in the whipped cream.

5. Cover and chill several hours.

6. Serve topped with whipped cream.

Chocolate Mousse, double recipe, serving 10

Ingredients:
16 oz semisweet chocolate, melted with ¼ cup strong coffee or rum or Chambord
6 oz (12 Tbsp) softened unsalted butter
6 egg yolks
6 egg whites
2 cups heavy cream
½ cup extrafine sugar
Whipped Cream to serve

Instructions:

1. Beat the soft butter into the smoothly melted chocolate. One by one, beat in the

egg yolks.

2. Beat the cream over ice until it leaves light traces on the surface.

3. Beat the egg whites until they form soft peaks. While beating, sprinkle in the

sugar by spoonfuls and beat until stiff shining peaks are formed.

4. Scrape the chocolate mixture down the side of the egg white bowl and fold

together. When almost blended, fold in the whipped cream.

5. Cover and chill several hours.

Chocolate Mousse, triple recipe, serving 15

Ingredients:
24 oz semisweet chocolate, melted with ¼ cup strong coffee or rum or Chambord
9 oz (18 Tbsp) softened unsalted butter
9 egg yolks
9 egg whites
3 cups heavy cream
¾ cup extrafine sugar
Whipped Cream to serve

Instructions:

1. Beat the soft butter into the smoothly melted chocolate. One by one, beat in the

egg yolks.

2. Beat the cream over ice until it leaves light traces on the surface.

3. Beat the egg whites until they form soft peaks. While beating, sprinkle in the

sugar by spoonfuls and beat until stiff shining peaks are formed.

4. Scrape the chocolate mixture down the side of the egg white bowl and fold

together. When almost blended, fold in the whipped cream.

5. Cover and chill several hours.

Chocolate Mousse, quadruple recipe, serving 20

Ingredients:
32 oz semisweet chocolate, melted with ¼ cup strong coffee or rum or Chambord
12 oz (24 Tbsp) softened unsalted butter
12 egg yolks
12 egg whites
4 cups heavy cream
1 cup extrafine sugar
Whipped Cream to serve

Instructions:

1. Beat the soft butter into the smoothly melted chocolate. One by one, beat in the

egg yolks.

2. Beat the cream over ice until it leaves light traces on the surface.

3. Beat the egg whites until they form soft peaks. While beating, sprinkle in the

sugar by spoonfuls and beat until stiff shining peaks are formed.

4. Scrape the chocolate mixture down the side of the egg white bowl and fold

together. When almost blended, fold in the whipped cream.

5. Cover and chill several hours.