I Made Julia Baby’s Chocolate Mousse Recipe and It Was Thoughts-Blowing

I Made Julia Baby’s Chocolate Mousse Recipe and It Was Thoughts-Blowing

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Every chew of Julia Kid’s chocolate mousse is deeply chocolately, barely citrusy and oh-so clean and ethereal. Put together for lots of whisking—however aside from that, it is easy and straightforward to make.

You might be considering, “chocolate mousse? What’s the massive deal?” Nicely, one style of this deeply chocolatey, completely ethereal mousse, will let you know why Julia Baby’s chocolate mousse recipe from Mastering the Art of French Cooking is one you’ll use for all times. Apart from the strategy of utilizing each the egg whites and egg yolks, I really like how she provides an ample quantity of brewed espresso along with orange liqueur. These two elements mixed with high quality chocolate and simply sufficient sugar to steadiness the flavors is a real murals.

I wish to make this recipe with espresso, however you may as well use very strongly brewed espresso. I additionally suggest utilizing a top quality orange liqueur comparable to Cointreau, Grand Marnier and even Gran Gala. Keep away from utilizing triple sec, which is best saved for cocktails than desserts.

How Is Julia Baby’s Recipe Totally different Than Basic Chocolate Mousse?

Julia Baby’s chocolate mousse recipe makes use of each egg yolks and egg whites, which wasn’t in any respect widespread again when she developed this recipe. These days, each are used; nevertheless, most recipes you’ll discover at present characteristic whipped cream along with the yolks and whipped whites. Not Julia’s: This mousse recipe depends on the pure fats of the egg yolks and the raise of whipped whites for many of its physique.

Together with the sugar, chocolate and eggs, the recipe additionally options the weird addition of orange liqueur. Use no matter orange liqueur you favor or have readily available—I like Grand Marnier or Cointreau.

The best way to Make Julia Baby’s Chocolate Mousse

Whereas you’ll have mastered how to make mousse from scratch earlier than, there’s is nothing fairly like mastering this heavenly Julia Baby chocolate mousse.


  • 4 egg yolks
  • 3/4 cup prompt sugar (super-fine sugar)
  • 1/4 cup orange liqueur
  • 6 ounces semi-sweet chocolate
  • 1/4 cup strongly brewed espresso
  • 1-1/2 sticks unsalted butter, softened (6 ounces)
  • 1/4 cup finely diced sugared orange peel, non-obligatory
  • 4 egg whites
  • Pinch of salt
  • 1 tablespoon granulated sugar
  • Creme anglaise or sweetened whipped cream for serving


Step 1: Beat collectively egg yolks and sugar

Beat the egg yolks and sugar till thick and pale yellow. The combination ought to fall again on itself, forming a slowly dissolving ribbon. Then, beat within the orange liqueur.

Step 2: Warmth and funky the combination

Set a mixing bowl over water that’s not fairly simmering and maintain beating for 3-4 minutes, till the combination is foamy. As Julia notes within the recipe, it must be too scorching to the touch. Then, beat over chilly water for 3-4 minutes till the combination is cool and varieties the ribbon. It ought to really feel like mayo.

Step 3: Soften the chocolate

Soften chocolate with the espresso over scorching water. Take away from warmth and beat within the butter a bit at a time, till it’s clean. Beat the chocolate into the egg yolks and sugar, then, if desired, beat within the orange peel.

Step 4: Mix egg combination and chocolate combination

Beat the egg whites and salt till soft peaks kind. Add the sugar and beat till stiff peaks kind. Stir 1/4 of the egg whites into the chocolate combination, then fold in the remaining.

Step 5: Chill and serve

Put the mousse right into a serving dish or dessert cups. Refrigerate for at the least 2 hours or in a single day. High with creme anglaise or whipped cream simply earlier than serving.

The best way to Serve Julia Baby’s Chocolate Mousse

In keeping with Mastering the Artwork of French Cooking, the chocolate mousse might be served in any kind you favor: in dessert cups, in bowls, in lined pots, or unmolded altogether. Julia additionally recommends serving the mousse with candied orange peel.

For a neater possibility, you possibly can high it with a lightweight sprinkling of freshly grated orange zest. Chocolate shavings or crushed chocolate-covered espresso beans would even be scrumptious toppings.

Should you can’t get sufficient of this mild dessert, we now have so many extra mousse recipes so that you can attempt—plus extra of Julia Child’s iconic dishes.

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