Decadent Chocolate Mousse

Mar
26

A mousse is a light, chilled dessert that incorporates egg whites to create an airy texture, and is a classic in French cooking. I’m preparing for the art and cooking retreat here in April. Chocolate mousse is one of the recipes we’ll be working on in class. It’s delicious, so nobody minds if I make it over and over before the retreat. It disappears fast around here.


This recipe is based on Julia Child’s, with a bit of streamlining, mostly to make things work for me in a class setting, but it also makes it a bit easier in the home kitchen as well.

Printer-Friendly Printer-Friendly
How to make Chocolate Mousse:

STEP ONE:
6 ounces semi-sweet chocolate
4 tablespoons prepared coffee
1 ½ sticks (6 ounces) unsalted butter

Melt chocolate in a small pot with the coffee. Remove from heat and add butter, stirring to melt.
IMG_1756
STEP TWO:
¾ cup sugar
4 egg yolks
¼ cup orange juice, orange liqueur, or dark rum

Julia uses orange liqueur. Some people don’t like using any kind of liquor in recipes, so I tried it with orange juice and it works just fine. It would work just as well, also, with any flavor liqueur or a nice dark rum.
IMG_1754
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.
IMG_1757
STEP THREE:
4 egg whites
pinch of salt
1 tablespoon sugar

Beat egg whites and salt until soft peaks form. Sprinkle on the sugar. Beat until stiff peaks form.

I remember one time a few years ago at Stringtown Rising I did a post where I tried to beat egg whites by hand. You know, making kindred spirits with pioneer women. (What was wrong with me back then? Ha!) I can tell you I’ll never try to beat egg whites by hand again. It’s best done in a stand mixer so you can just go away and leave it to do the work for you, but my stand mixer is in the studio. The studio is almost finished being repaired, but I still can’t get in there to cook yet. I used my hand mixer at home, which is definitely not my preference. But it beats mixing with a wire whisk by hand for sure!
IMG_1758
Fold the egg whites into mousse mixture.

From here, you can divide into serving dishes or leave it one large dish–then chill at least two hours or overnight. I divided some into two small jam jars, for me and Morgan with supper, and left the rest all in one bowl because I’ll be giving it to my neighbor. I left room at the top of the jars to add some creme anglaise, which I’ll be making next. Creme anglaise is a very handy light custard sauce, an absolute crucial classic in many French desserts. If you watch the Food Network show Chopped, you’ll often see chefs going for a creme anglaise in the dessert round.
IMG_1762
You can find the recipe for creme anglaise here, but let me say one more thing about the mousse. According to Julia, who is quite emphatic about it, many people will call a chocolate mousse topped with either whipped cream or creme anglaise “pots de creme” which is utterly abhorrent to our dear Julia! A “creme” in French cooking is a custard, PERIOD. Mousse is not a custard. And even topping it with creme anglaise (which IS a custard sauce) does not turn it in to pots de creme.
IMG_1761
Just letting you know. You don’t want to make Julia mad, do you?

See this recipe at Farm Bell Recipes and save it to your recipe box.
See All My Recipes
Printer-Friendly Printer-Friendly

Comments Leave a Comment
Share: |    Subscribe to my feed Subscribe
Posted by Suzanne McMinn on March 26, 2014  

More posts you might enjoy:






Sign up for the Chickens in the Road Newsletter




Comments

8 Responses | RSS feed for comments on this post

  1. 3-26
    3:47
    pm

    :happyfeet:
    I have a question re: your Chocolate Mousse recipe …Would you say your posted recipe would serve 4-6 in desert dishes depending on the size (oz.) of the dishes? I have 6 oz. & 8 oz. dishes … trying to figure this for 8 people. Thank you :-)

  2. 3-26
    3:49
    pm

    Julia says it serves 6-8 people, so it depends on the size of your dish.

  3. 3-27
    12:22
    pm

    Love, love, love chocolate mousse and have since my French I teacher taught us how to make it my freshman year of high school. Awesome teacher, btw, who believed we should learn a bit of culture & history along with the language. She sweetened the mousse lesson by making it a competition between the boys and girls. The girls’ mousse was much better because we folded the egg whites into the chocolate mixture every so gently while the guys weren’t so careful and ended up with more of a fluffy pudding than a mousse.

  4. 3-27
    1:27
    pm

    :happyflower:
    Love, love love Julia, I watched her all of the time when I was young(er) I remember her once dropping a chicken n the floor and picking it up and proceeding on with the recipe.
    This recipe sounds heavenly, I aso like the way you are serving such an elegant desert in such a country manner—perfect!

  5. 3-27
    2:13
    pm

    Yummy! Suzanne, have you ever thought of doing a series on You-tube about cooking, crafts, etc.? You explain things so well in your blog. I bet you could create excellent videos on how to make soap, cheese, milk a cow, making your own cleaners, anything you want to show. I even think you can get a little income from it, too, but I don’t know how that works. “You Can Do It” by Suzanne McMinn, Chickens in the Road.

  6. 3-27
    2:50
    pm

    This was the first dessert I learned to make, more than 20 years ago. My husband has refused to eat another other again, saying none compare to mine. Personally, I think liquor of some sort is preferable to juice if alcohol isn’t an issue. I think liquor enhances the chocolate taste and the overall texture.

    I use dark chocolate when my mom is coming to dinner but as she puts it, “that’s not for amateurs.”

  7. 3-30
    5:09
    pm

    … do you have time to post the creme anglaise recipe, Suzanne? I know you are swamped right now… hope everything is ok!

  8. 3-30
    5:10
    pm

    And I love Ann W.’s suggestion! :snoopy:

Leave a Reply

Registration is required to leave a comment on this site. You may register here. (You can use this same username on the forum as well.) Already registered? Login here.

Discussion is encouraged, and differing opinions are welcome. However, please don't say anything your grandmother would be ashamed to read. If you see an objectionable comment, you may flag it for moderation. If you write an objectionable comment, be aware that it may be flagged--and deleted. I'm glad you're here. Welcome to our community!

Daily Farm










If you would like to help support the overhead costs of this website, you may donate. Thank you!



Sign up for the
Chickens in the Road Newsletter







The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....






Today on Chickens in the Road


Join the Community in the Forum

Search This Blog



Calendar

September 2019
S M T W T F S
« Aug    
1234567
891011121314
15161718192021
22232425262728
2930  


Out My Window

Walton, WV
87°
83°
Sun
78°
Mon
76°
Tue
Weather from OpenWeatherMap


I Love Your Comments

I Have a Cow


And she's ornery. Read my barnyard stories!





Entire Contents © Copyright 2004-2019 Chickens in the Road, Inc.
Text and photographs may not be published, broadcast, redistributed or aggregated without express permission. Thank you.

Privacy Policy, Disclosure, Disclaimer, and Terms of Use

Contact