Chocolate mousse, Julia Child
ANTI-CHEF · ♥ 14.9K likes · 353.5K views · 29 min video
Read about mousses and creams in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole egg yolks
- ¾ cup instant sugar
Beat the egg yolks and sugar until thick and pale yellow, to the ribbon stage.
Beat over a pan of barely simmering water three to four minutes until foamy and too hot to touch.
- 6 oz semi-sweet chocolate
Move the bowl into cold water and beat another three to four minutes back to the ribbon stage.
- 4 tbsp strong coffee
Melt the chocolate with the strong coffee in the microwave in 25 second intervals until smooth and glossy.
Melting chocolate with coffee in the microwave
- 1½ stick unsalted butter
Cream the softened butter in the stand mixer until creamy.
- 4 whole egg whites
- salt
- 1 tbsp sugar
- ¼ tsp cream of tartar
Beat the egg whites with a pinch of salt until foamy, add the sugar and cream of tartar and whip to stiff peaks, taking care not to over-whip.
Fold a little of the whites in first, then the rest, cutting down to the edge, up and over while rapidly turning the bowl.
- whipped cream
- chocolate shavings
Spoon into champagne glasses and refrigerate at least two hours.