Hamdi Saidani This easy and creamy Julia Child Chocolate Mousse is a quick, decadent dessert perfect for any occasion. With just a few simple ingredients, you can whip up this smooth, rich treat that’s sure to impress. The mousse is perfect on its own or garnished with whipped cream and chocolate shavings for an extra touch!
Ingredients Needed
- 3 large eggs
- 4.5 oz dark cooking chocolate
- 1 tbsp unsalted butter
- 1/2 cup heavy cream (full fat)
- 3 tbsp superfine white sugar (caster sugar)
For Garnishing:
- Whipped creamChocolate shavings
How To Make Chocolate Mousse
- Separate the eggs: While the eggs are cold, separate the egg whites from the yolks. Place the whites in a large bowl and the yolks in a smaller bowl. Set the whites aside while you prepare the other ingredients.
- Whisk the yolks: Whisk the yolks until smooth and uniform in texture.
- Melt the chocolate and butter: Break the chocolate into pieces and place it in a microwave-safe bowl with the butter. Microwave in 30-second bursts, stirring in between, until completely smooth. Let it cool slightly.
- Whip the cream: Beat the heavy cream until stiff peaks form, being careful not to over-whip it.
- Whip the egg whites: Add the sugar to the egg whites and beat them until firm peaks form.
- Fold in the yolks and cream: Gently fold the egg yolks into the whipped cream, using about 8 folds. Some streaks are fine.
- Check chocolate temperature: The melted chocolate should still be runny but warm (around 95°F to 104°F). If it has cooled too much, microwave it in short bursts to warm it up.
- Combine the chocolate and cream mixture: Pour the melted chocolate into the cream and yolk mixture. Gently fold it in, about 8 folds, until just combined.
- Add the egg whites: Gently fold in 1/4 of the beaten egg whites to the chocolate mixture. Once incorporated, fold in the remaining egg whites until smooth, but don’t overmix.
- Chill the mousse: Spoon the mousse into 4 small glasses or serving bowls. Refrigerate for at least 6 hours, or overnight for best results.
- Serve and garnish: Before serving, top with whipped cream, chocolate shavings, and optionally, raspberries or a sprig of mint for extra flair.
Recipe Tips
- Use room temperature eggs: This helps the egg whites whip up better, making the mousse light and fluffy.
- Don’t overheat the chocolate: If the chocolate gets too hot, it could separate. Melt it in short bursts to keep it smooth.
- Whip the cream and egg whites just right: Whip them to stiff peaks, but don’t over-whip or they might lose their texture.
- Cool the chocolate slightly: Make sure the chocolate is warm, not hot, when mixing it with the cream and yolks, or it could curdle.
- Fold gently: When combining the ingredients, fold carefully to keep the mousse airy and smooth.
How To Store Leftovers
Stoe leftover chocolate mousse in the fridge. Keep it covered for up to 2 days.
Nutrition Fact
Serving Size: 1 cup (approximately 200g)
- Calories: 355 kcal
- Total Fat: 22.3g
- Saturated Fat: 13.7g
- Cholesterol: 210mg
- Sodium: 0.1g
- Potassium: 0.1g
- Total Carbohydrate: 30.6g
- Dietary Fiber: 0.9g
- Sugars: 22.2g
- Protein: 6.2g
More Julia Child Recipes:
Julia Child Chocolate Mousse
Description
This easy and creamy Julia Child Chocolate Mousse is a quick, decadent dessert perfect for any occasion. With just a few simple ingredients, you can whip up this smooth, rich treat that’s sure to impress. The mousse is perfect on its own or garnished with whipped cream and chocolate shavings for an extra touch!
Ingredients
For Garnishing:
Instructions
- Separate the eggs: While the eggs are cold, separate the egg whites from the yolks. Place the whites in a large bowl and the yolks in a smaller bowl. Set the whites aside while you prepare the other ingredients.
- Whisk the yolks: Whisk the yolks until smooth and uniform in texture.
- Melt the chocolate and butter: Break the chocolate into pieces and place it in a microwave-safe bowl with the butter. Microwave in 30-second bursts, stirring in between, until completely smooth. Let it cool slightly.
- Whip the cream: Beat the heavy cream until stiff peaks form, being careful not to over-whip it.
- Whip the egg whites: Add the sugar to the egg whites and beat them until firm peaks form.
- Fold in the yolks and cream: Gently fold the egg yolks into the whipped cream, using about 8 folds. Some streaks are fine.
- Check chocolate temperature: The melted chocolate should still be runny but warm (around 95°F to 104°F). If it has cooled too much, microwave it in short bursts to warm it up.
- Combine the chocolate and cream mixture: Pour the melted chocolate into the cream and yolk mixture. Gently fold it in, about 8 folds, until just combined.
- Add the egg whites: Gently fold in 1/4 of the beaten egg whites to the chocolate mixture. Once incorporated, fold in the remaining egg whites until smooth, but don’t overmix.
- Chill the mousse: Spoon the mousse into 4 small glasses or serving bowls. Refrigerate for at least 6 hours, or overnight for best results.
- Serve and garnish: Before serving, top with whipped cream, chocolate shavings, and optionally, raspberries or a sprig of mint for extra flair.
Notes
- Use room temperature eggs: This helps the egg whites whip up better, making the mousse light and fluffy.
- Don’t overheat the chocolate: If the chocolate gets too hot, it could separate. Melt it in short bursts to keep it smooth.
- Whip the cream and egg whites just right: Whip them to stiff peaks, but don’t over-whip or they might lose their texture.
- Cool the chocolate slightly: Make sure the chocolate is warm, not hot, when mixing it with the cream and yolks, or it could curdle.
- Fold gently: When combining the ingredients, fold carefully to keep the mousse airy and smooth.
Julia Child Chocolate Mousse
