Espresso Mousseline Au Chocolat
Happy 100th birthday, Julia Child! To celebrate, I made her Espresso Mousseline Au Chocolat, which is basically chocolate mousse. This mousse is rich and velvety smooth.
When I found out Julia Child was turning 100, I knew I had to celebrate by making a dish from one of her cookbooks. She deserves something special for her birthday, so I chose a variation of her rich, decadent Espresso Mousseline Au Chocolat.
Julia inspired the world to take charge in the kitchen, and she introduced America to French cooking and cuisine, ensuring us that it’s not as perplexing as it may seem. Her can-do attitude was infectious. After watching one of her cooking shows, you were confident that you could truss a chicken, create a delicious boeuf bourguignon, or whip up a perfectly creamy custard.
I can remember sitting in the living room with my father or great grandmother, watching Julia in the comforts of her television kitchen, my eyes glued to her every move. I was in complete awe of this amazing woman. She was my super hero when I was young. Not Super Woman. Not Wonder Woman. Not the New Kids on the Block or Paula Abdul.
How many 7 year olds do you know whose super hero is a chef?
Julia’s sparkling personality and bubbly voice captivated viewers for years. She was the epitome of a passionate foodie and an absolute joy to watch.
If I could sit down with Julia Child, I would want to talk about her life in Paris while eating way too croissants. We would giggle over food weaknesses and cravings. Agree that butter makes everything better. And, taste trumps perfection any day.
This mousse is the ULTIMATE chocolate mousse. I mean it. It’s the best mousse I have ever had. The kahlua enhances the chocolate, creating a rich depth of flavor. The first spoonful of mousse will not be enough. You’ll have to keep eating to really experience all that this mousse has to offer.
The silky smooth texture of this mousse will have you craving spoonful after spoonful of this decadent dessert. This is no average mousse. It’s not airy and light like you’d expect; instead, it’s dense and rich, the kind of mousse that lingers on your tongue after each bite. It’s a true masterpiece.
In the words of Julia Child… Bon Appetit!
Espresso Mousseline Au Chocolat
- 4 egg yolks
- 3/4 cup super fine sugar
- 1/4 cup kahlua
- 6 ounces semisweet chocolate
- 3 tbs. strong coffee
- 1 1/2 sticks unsalted butter, softened
- 4 egg whites
- Pinch of salt
- Add 1 inch of water to a large saucepan. Bring to a simmer over medium low heat.
- Prepare an ice bath in a large bowl.
- In a large, heat-proof bowl, beat the egg yolks and sugar together until it’s pale yellow. Stir in kahlua. Place the bowl over the simmering water and continue beating for 5-7 minutes, until the mixture foamy and thick.
- Place the mixing bowl with the thickened egg mixture in the ice bath and beat until it reaches room temperature, about 2 minutes. It will have the consistency of mayonnaise.
- Melt the chocolate with the coffee over the same saucepan of simmering water. Remove from heat and add the butter 2 tablespoons at a time until the mixture is smooth. Beat the chocolate into the egg yolk mixture.
- Beat the egg whites and salt until stiff peaks form. Fold one fourth of the egg mixture into the egg and chocolate mixture. Fold in the rest.
- Pour into individual custard dishes or jars and refrigerate for at least 2 hours or overnight.