Julia Child’s Chocolate Mousse

Title: JULIA CHILD'S CHOCOLATE MOUSSE

Categories: Desserts, Chocolate

Yield: 8 servings

8 oz Sweet or semi sweet baking

-chocolate, melted with

1/4 c Strong coffee

3 oz Unsalted butter (6 Tb)

3 Egg yolks

1 c Heavy cream

-the heavy variety)

3 Egg whites

1/4 c Instant (finely ground)

-sugar

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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 spoonfuls 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.

1989 by Julia Child. Isbn

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