Julia Child's Mousseline Au Chocolat (Chocolate Mousse)

"From Julia Child's Mastering the Art of French Cooking, probably the most exquisite dessert I have ever made."
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Ready In:
2hrs 20mins
5 cups




  • beat the egg yolks and sugar together until thick, pale yellow, and forms a ribbon.
  • beat in the orange liqueur.
  • set mixing bowl over a pan of almost simmering water and beat for 3 to 4 minutes.
  • set mixing bowl over a pan of cold water and beat for 3 to 4 minutes more until it is the consistency of mayonnaise.
  • melt chocolate with coffee in a double boiler.
  • remove from heat and slowly beat in the butter slowly and a bit at a time to make a smooth cream.
  • beat the chocolate into the egg yolks and sugar.
  • beat the egg whites and salt until soft peaks are formed.
  • sprinkle on sugar and beat until stiff peaks are formed.
  • stir 1/4 of the egg whites into the chocolate mixture.
  • fold in the rest of the egg whites.
  • put into serving dish, cups, champagne flutes, etc.
  • refrigerate for at least two hours.
  • top with whipped cream.

Questions & Replies

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  1. BEWARE! <br/>Beware, great recipe, horrible techniques described. I hate it when people quote a famous chef then dramatically change the recipe. Many internet recipes have done this for this recipe and ruin the texture of this mouse. The techniques on this recipe are way off. It felt wrong, so I went back and checked Julia?s work on youtube and found many errors!<br/><br/>According to Julia, you FIRST MAKE SUGAR SYRUP! then add that to the beaten then warmed yolks. If you follow this recipe (like I did with my last eggs, so I could not re-do it) you get GRANUALAR sugar/yolk, = granular mousse, yuck! <br/><br/>Julia used coffee to melt the sugar and liquor to melt the chocolate, no need to add liquor in other stages like this recipe calls for, ends up with stranger textures and unnecessary steps. <br/><br/>1)The sugar is melted in strong hot coffee. 2)Beat the yolks. 3)Slowly add the hot coffee melted sugar solution while still beating the yolks. 4)You do thicken (& cook the yolks) in a hot water bath, but you do not cool it on ice, use an electric mix, beat to ribbon consistency (NOT mayonnaise) at room temp, until the egg/coffee/sugar is also at room temp.<br/><br/>Chocolate is a fussy product to use. The chocolate in a liquor, covered, in a hot water bath, easily melts the chocolate. DO NOT use the double boiler mentioned in this recipe, Julia?s way is both easy and flawless! There is a reason why Julia specifically tell us how to melt the chocolate this way, if it is not right, start over again.<br/><br/>Do NOT add sugar to egg whites, this is NOT whipped cream, Julia does not do this either! After foaming has started add a smidge of salt and the cream of tartar, then increase the speed to get it to the soft peak stage. <br/><br/>Cooking & baking is not just the recipes, it is the techniques! Techniques and recipes (correct ratios!), made with simple ingredients, equal great food. Please, go to youtube, watch Julia, then make your mousse! Don?t be a fool, like me, and trust internet recipes. If any Julia video is around to view, see it first!



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