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Chocolate Mousse

Submitted by: suzanne-mcminn on March 26, 2014
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Chocolate Mousse

Based on the great Julia Child’s recipe.

Featured on CITR

Difficulty: Intermediate

Servings: 6-8

Prep Time: 30 minutes   Cook Time: few minutes melting the chocolate  


6 ounces semi-sweet chocolate
4 T prepared coffee
1 ½ sticks (6 ounces) unsalted butter

¾ cup sugar
4 egg yolks
¼ cup orange juice, orange liqueur, or dark rum

4 egg whites
pinch of salt
1 T sugar

whipped cream or creme anglaise


STEP ONE: Melt chocolate in a small pot with the coffee. Remove from heat and add butter, stirring to melt.

STEP TWO: Beat egg yolks and sugar. Beat in the juice, liqueur, or rum. Set mixing bowl over hot water and beat until foamy. Set bowl over cold water and beat 3-4 minutes until it cools and thickens. Beat in the chocolate mixture.

STEP THREE: Beat egg whites and salt until soft peaks form. Sprinkle on the sugar. Beat until stiff peaks form. Fold the egg whites into mousse mixture.

STEP FOUR: Divide into serving dishes or leave it one large dish–then chill at least two hours or overnight. Top with whipped cream or a creme anglaise sauce.

Categories: Desserts, Entertaining, Gourmet, Other Desserts

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