Imen Dridi Julia Child Chocolate Mousse tantalizes with its blend of eggs, dark chocolate, butter, cream, and caster sugar. This recipe demands a minimum of 6 hours in the fridge. Serves 4.
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🤎 Why You’ll Love Julia Child Chocolate Mousse Recipe
- Luxurious texture: Imagine a dessert that melts in your mouth, leaving behind a silky smooth sensation that lingers with every bite.
- Intense flavor: Savor the rich taste of high-quality dark chocolate, perfectly balanced with a hint of sweetness, creating an indulgent experience for your taste buds.
- Simple preparation: With just a few basic ingredients and straightforward instructions, even novice chefs can achieve professional-quality results that will impress friends and family.
❓ What Is Julia Child Chocolate Mousse Recipe?
Julia Child Chocolate Mousse is a luxurious dessert crafted from eggs, dark chocolate, butter, cream, and sugar, offering a heavenly texture and rich flavor.
🍫 Julia Child Chocolate Mousse Ingredients
- 3 eggs (~55g/2 oz each)
- 125g / 4.5 oz dark cooking chocolate, bittersweet / 70% cocoa
- 10g / 0.3 oz unsalted butter
- 1/2 cup cream, full fat
- 3 tbsp caster sugar (superfine white sugar)
Decoration:
- More whipped cream
- Chocolate shavings
👩🍳 How To Make Julia Child Chocolate Mousse
- Start by separating cold eggs, placing the whites in a big bowl and the yolks in a small one. Let the whites sit while you get the other ingredients ready.
- Whisk the egg yolks until they’re smooth and even.
- Melt the chocolate and butter together in the microwave, stirring every 30 seconds until smooth. Let it cool slightly while you do other things.
- Beat the cream until it forms stiff peaks, being careful not to overdo it.
- Add sugar to the egg whites and beat until they form firm peaks.
- Gently fold the egg yolks into the cream using a spatula, keeping it light with just about 8 folds.
- Check the chocolate’s temperature. It should be warm but still runny. If it’s too cool, zap it in the microwave in short bursts until it’s runny again.
- Pour the chocolate into the cream-yolk mixture and fold it in gently, aiming for about 8 folds.
- Add a quarter of the beaten egg whites to the chocolate mixture and fold until blended, aiming for about 10 folds.
- Pour the chocolate mixture into the rest of the egg whites and fold until fully incorporated, aiming for about 12 folds, ensuring there are no big white patches left.
- Divide the mixture between 4 small glasses or pots and chill in the fridge for at least 6 hours, preferably overnight.
- When ready to serve, top with whipped cream and chocolate shavings.
💭 Recipe Tips
- Gentle Folding: When combining egg yolks with cream, fold gently to preserve the mousse’s airy texture.
- Chocolate Temperature: Ensure melted chocolate is warm but not too hot to prevent curdling when mixed with the cream-yolk mixture.
- Whipped Cream Consistency: Whip cream until it forms stiff peaks, being careful not to overbeat, which can lead to a grainy texture.
🍓 What To Serve With Chocolate Mousse?
You can serve Chocolate Mousse with raspberries, mint, whipped cream, chocolate shavings, coffee, and fresh fruit like strawberries or bananas.
🎚 How To Store Leftovers Chocolate Mousse?
- In the fridge: Store leftovers chocolate mousse for up to 3 days in a covered container.
- In the freezer: Freeze leftovers chocolate mousse for up to 2 weeks in a freezer-container.
FAQ’S
What Type Of Chocolate Is Best To Use in Chocolate Mousse?
For the richest flavor, opt for bittersweet dark-cooking chocolate with 70% cocoa content. Its intense taste enhances the decadence of the mousse.
What Should I Do If The Melted Chocolate Becomes Too Cool?
If the melted chocolate cools too much, gently reheat it in short bursts in the microwave until it reaches a warm, runny consistency again.
What’s the Difference between Chocolate Pudding And Chocolate Mousse?
Chocolate pudding tends to be denser and smoother in texture compared to the light and airy consistency of chocolate mousse. Mousse incorporates whipped cream or egg whites for its fluffy texture.
What Is The Best Method To Thicken Chocolate Mousse?
The best method to thicken chocolate mousse is to properly whip the cream until stiff peaks form before folding it into the chocolate mixture. This creates a luxurious and thick texture without the need for additional thickening agents.
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Julia Child Chocolate Mousse Nutrition fact
- Calories: 375cal
- Carbohydrates: 27g
- Protein: 7g
- Fat: 26g
- Saturated Fat: 18g
- Cholesterol: 171mg
- Sodium: 92mg
- Potassium: 266mg
- Fiber: 1g
- Sugar: 19g
- Calcium: 134mg
- Iron: 1mg
Julia Child Chocolate Mousse
Description
Julia Child Chocolate Mousse tantalizes with its blend of eggs, dark chocolate, butter, cream, and caster sugar. This recipe demands a minimum of 6 hours in the fridge. Serves 4.
Ingredients
Decoration:
Instructions
- Start by separating cold eggs, placing the whites in a big bowl and the yolks in a small one. Let the whites sit while you get the other ingredients ready.
- Whisk the egg yolks until they’re smooth and even.
- Melt the chocolate and butter together in the microwave, stirring every 30 seconds until smooth. Let it cool slightly while you do other things.
- Beat the cream until it forms stiff peaks, being careful not to overdo it.
- Add sugar to the egg whites and beat until they form firm peaks.
- Gently fold the egg yolks into the cream using a spatula, keeping it light with just about 8 folds.
- Check the chocolate’s temperature. It should be warm but still runny. If it’s too cool, zap it in the microwave in short bursts until it’s runny again.
- Pour the chocolate into the cream-yolk mixture and fold it in gently, aiming for about 8 folds.
- Add a quarter of the beaten egg whites to the chocolate mixture and fold until blended, aiming for about 10 folds.
- Pour the chocolate mixture into the rest of the egg whites and fold until fully incorporated, aiming for about 12 folds, ensuring there are no big white patches left.
- Divide the mixture between 4 small glasses or pots and chill in the fridge for at least 6 hours, preferably overnight.
- When ready to serve, top with whipped cream and chocolate shavings.
Notes
- Gentle Folding: When combining egg yolks with cream, fold gently to preserve the mousse’s airy texture.
Chocolate Temperature: Ensure melted chocolate is warm but not too hot to prevent curdling when mixed with the cream-yolk mixture.
Whipped Cream Consistency: Whip cream until it forms stiff peaks, being careful not to overbeat, which can lead to a grainy texture.
