The end of this marathon is getting very near, four more recipes left to go and the person behind today’s recipe is none other than Julia Child. Yes, her chocolate mousse recipe was also amongst the ones we’ve tried for this marathon and let me tell you, she’s a legend not for nothing.
In case this wasn’t obvious before I should note, that when it comes to recipes (and food), I am one of a picky and hard to please kind and it does not happen often that I find no fault in a recipe.
Yet, when I’ve tried this mousse I’ve had a little epiphany moment: the texture was beyond good, having just the right balance of air and rich flavor that chocolate mousse should have.
The little espresso shot that went into this mousse gently melted with chocolate resulting in a subtle coffee flavor and a truly exquisite dessert. If you like coffee flavored things that is.
On the matter of the jury…
As much as I’d like to have the deciding vote in the competition, a panel of judges evaluated all 12 recipes and as I have mentioned before in the case of chocolate orange mousse, the jury in this competition were strictly into pure chocolate mousses and would not accept any additional spice. Meaning, coffee, though adding subtle and very welcome undertones to the dessert was the reason this recipes isn’t scored higher.
In term of process, this does take a few more steps than most chocolate mousse recipes, but the resulting combination between the light-rich texture is something I wouldn’t mind slaving hours in the kitchen for.
Recipe from Eat.Live.Travel.Write.
- 170 g bitter or semisweet chocolate, roughly chopped
- 170 g unsalted butter, cut into small cubes
- 60 mls espresso coffee
- 4 eggs, separated
- 170 g, plus 1 tablespoon caster sugar
- 30 mls orange liqueur (I used Grand Marnier)
- 15 mls water
- pinch of salt
- In a heatproof bowl over a pot of simmering water, melt the chocolate, butter and coffee, stirring occasionally until combined. Remove from heat.
- Prepare for the next step by filling a large bowl with ice-cold water.
- In another heatproof bowl beat the yolks of the eggs with the 170g of sugar, liqueur, and water for a couple of minutes until the mixture is thick and pale yellow.
- Then transfer the bowl over a pot of simmering water and continue to beat the mixture until is is a little foamy. Remove from heat and continue to beat over the bowl of ice-water for another 3-4 minutes until it has the consistency of runny mayonnaise.
- Fold the cooled chocolate mixture into the egg yolks and beat until smooth. Set aside.
- Meanwhile, beat the egg whites with salt until it starts to foam then add the tablespoon of sugar and continue to beat until stiff peaks.
- Fold in gently about ¼ of the beaten egg whites into the chocolate/egg yolk mixture at a time, but don't overwork it or it will loose the "airy" texture.
- Divide between serving dishes and leave to set in the fridge for at least 4-5 hours.
Previous posts in the chocolate mousse marathon:
- Chocolate mousse with Grand Marnier
- Silken tofu chocolate mousse
- 5 minute instant chocolate mousse
- Chocolate orange mousse
- Avocado chocolate mousse
- Chocolate mousse in a blender
- Gordon Ramsay 4 minute chocolate mousse
- White chocolate mousse with rose and orange blossom