Julia Child's Chocolate Mousse
- Ready In:
- 1hr 5mins
- Place the chocolate and 4 Tbsp strong coffee in a small sauce pan and place in a pan of hot water. Stir for a minute or so until melting begins.
- Place egg yolks in a bowl and beat, adding the sugar in a thin stream. Continue beating until the mixture is thick, pale and forms a ribbon. Beat in the rum. Set over a pan of almost simmering water and beat for an additional 5 minutes. Test with your finger to make sure the mixture is warmed through.
- Allow to cool. It should again form a ribbon and have the consistency of thick creamy mayonnaise.
- Stir the chocolate until smooth and gradually add the softened butter. When totally in corporate stir the mixture into the yolks and sugar.
- In a clean dry bowl beat the room temperature egg whites. Begin slowly and increase the speed until soft peaks are formed. Sprinkle with 2 TBSP of sugar and a pinch of salt. Continue beating until stiff peaks are formed.
- Fold 1/4 of the stiff egg whites into the chocolate mixture to lighten it. Scoop the remaining egg whites on top and delicately fold them inches.
- Place into a mold or serving dishes and chill for several hours or overnight.
- Serve with whipped cream if desired.
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I never order chocolate mousse in restaurants because they seldom live up to this version. Whenever I come across a really good semi-sweet chocolate, I will usually buy it to make this mousse. For parties, i serve this in shot glasses with a drop of heavy cream on top and demi-tasse spoons for the shoveling, which makes having one irresistable. The original recipe calls for 4T of Grand Marnier, which is precisely what come in the little airplane bottles to be had at your local package store.
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I'm finally posting recipes after years of using this site. I want to be able to access treasured recipes without lugging a ton of books south with me when I move to Lake Chapala in Mexico. Recently retired after 35 years teaching Algebra to 8th graders. I learned to cook at my mother's knee (and Julia Child expanded my vision). She was a 1st generation Swedish-American. Christmas was when we immersed outselves in the Swedish culture and food. Many of the recipes I have recently posted are from her hand-written notes and recipes. My one real regret is that she would never write down the "juice" she used to make pickled herring. Favorite cookbook? I have over 100 or so. I love reading recipes. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">