chocolate mousse served with whipped cream, selective focus,

Mousseline Au Chocolat {Chocolate Mousse – a cold dessert}

†Excerpted from Mastering the art of French Cooking by Julia Child. Copyright ©1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc. as part of the JC100 Celebration.

Makes about 5 cups, serving 6 to 8 people

  • A 3-quart porcelain or stainless steel mixing bowl
  • A wire whip or electric beater
  • 4 egg yolks
  • ¾ cup instant sugar (very finely granulated)
  • ¼ cup orange liqueur
  • A pan of not-quite-simmering water
  • A basin of cold water

Beat the egg yolks and sugar together until mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. Beat in the orange liqueur. Then set mixing bowl over the not-quite-simmering water and continue beating for 3 to 4  minutes the mixture is foamy and too hot for your finger. Then beat over cold water for 3 to 4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise.

  • 6 ounces or squares semi-sweet baking chocolate
  • 4 Tb strong coffee
  • 6 ounces or 1 ½ sticks softened unsalted butter
  • A small saucepan
  • Optional: ¼cup finely diced, glazed orange peel

Melt chocolate with coffee over hot water. Remove from heat and beat in the butter a bit at a time to make a smooth cream. Beat the chocolate into the egg yolks and sugar, then beat in the optional orange peel.

  • 4 egg whites
  • Pinch of salt
  • 1 Tb granulated sugar

Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed. Stir one-fourth of the egg whites into the chocolate mixture. Fold in the rest.

Turn into serving dish, dessert cups, or petits pots. Refrigerate for at least 2 hours or overnight.

  • 2 cups vanilla-flavored crème anglaise (custard sauce), or lightly whipped cream sweetened with powdered sugar

Pass the sauce or whipped cream separately.


Turn the preceding mousse into a lightly oiled, 6-cup ring  hold. Cover with oiled, waxed paper. Chill for 3 to 4 hours until well set. Remove paper, dip mold for 1 second in very hot water, and unmold on a chilled serving dish. Fill center of mousse with crème anglaise or lightly whipped cream.

Or use the charlotte Malakoff system, lining a cylindrical mold with ladyfingers dipped in orange liqueur.

“It has such a lovely flavor and texture that it brings tears to your eyes when you taste it. It’s that good.”

~ Julia Child in “The French Chef, Mousse Au Chocolate”


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