Adapted from Julia Child's 'Mastering the Art of French Cooking. What I love about this recipe is that there isn’t any whipped cream. This one has a body with a nice lightness thanks to the whipped egg whites. The key to making this recipe successfully is getting those egg yolks to that pale yellow ribbon stage.
Author: Alexandra's Kitchen
or Semisweet Chocolate
Dark Roast Coffee
, freshly brewed
Large Eggs (4)
whites and yolks.
Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the
Bittersweet Chocolate (1 1/3 cups)
Unsalted Butter (3/4 cup)
Dark Roast Coffee (1/4 cup)
stirring over the barely simmering water, until smooth. Remove from heat.
Fill a large bowl with ice water and set aside.
In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks with
Granulated Sugar (1/2 cup)
Dark Rum (2 Tbsp)
Water (1 Tbsp)
for about 3 minutes until the mixture is thick, like runny mayonnaise.
Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick. Then fold the chocolate mixture into the egg yolks.
In a separate bowl, beat the egg whites with
Salt (1 pinch)
until frothy. Continue to beat until they start to hold their shape. Add 1 tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff. Then add the
Vanilla Extract (1 tsp)
Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.
Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least four hours, until firm.
Dark Chocolate (to taste)
I use Guittard Chocolate, 64% cacao. Lebovitz used Green and Black, 72% cacao. I mention this because I cut the sugar to 1/2 cup due to the extra sugar in the chocolate. If you are using darker chocolate, you might want to use 2/3 cup sugar, which is what the original recipe calls for.
Nutrition Per Serving
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