Based on the great Julia Child’s recipe.
Servings: 6-8Prep 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.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.