Julia Child’s Chocolate Mousse

JULIA CHILD'S CHOCOLATE MOUSSE

8 Preparation Time :

Categories : Amount Measure Ingredient -- Preparation Method -- -- --

8 Ounce Sweet or semi sweet baking

chocolate -- melted with

1/4 Cup Strong coffee

3 Ounce Unsalted butter (6 Tb)

3 Egg yolks

1 Cup Heavy cream

the heavy variety)

3 Egg whites

1/4 Cup Instant (finely ground)

sugar

--OPTIONAL--

Whipped cream

Beat the soft butter into the smoothly melted chocolate. One by one, beat in

the egg yolks. Beat the cream over ice until it leaves light traces on the

surface. Beat the egg whites until they form soft peaks. While beating,

sprinkle in the sugar by sp

oonfuls and continue beating until stiff shining peaks are formed. Scrape the

chocolate mixture down the side of the egg-white bowl, and delicately fold in

the whipped cream. Turn the mousse into attractive serving bowls. Cover and chill several hours. You may wish to decorate the mousse with swirls of whipped cream, or to pass

whipped cream separately. Julia Child - The way to cook. Published by Alfred A. Knopf, Inc. Copyright

1989 by Julia Child. Isbn

0-394-53264-3. - - - - - - - - - - - - - - - - - -