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Julia Child’s Classic Chocolate Mousse with Orange Liqueur and Espresso Recipe

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4.8 from 91 reviews

Julia Child’s Chocolate Mousse is a classic French dessert renowned for its luxurious texture and rich, bittersweet chocolate flavor. This recipe combines carefully prepared egg yolks, high-quality bittersweet chocolate, orange liqueur, and delicately whipped egg whites to achieve the perfect airy yet creamy mousse. Optional Chantilly cream and a sprinkle of flaky sea salt add a beautiful finishing touch, elevating this timeless dessert to a sophisticated treat suitable for any occasion.

Ingredients

Units Scale

For the Mousse:

  • 4 Large Eggs, separated
  • 150 grams Caster Sugar
  • 3 Tablespoons Orange Liqueur (Grand Marnier, Cointreau, or quality orange brandy)
  • 170 grams High-Quality Bittersweet Chocolate (70%-74% Cocoa), chopped
  • 1 1/2 teaspoons Espresso Powder
  • 60 ml Hot Water
  • 170 grams Unsalted Butter, cut into 1/2-inch cubes and softened to room temperature
  • 1 teaspoon Diamond-Crystal Kosher Salt (or 1/2 teaspoon Morton Kosher Salt or Sea Salt)
  • 12 grams Granulated Sugar
  • Flaky Sea Salt, optional, for topping

For the Chantilly Cream (Optional):

  • 238 grams Heavy Cream (at least 36% fat), chilled
  • 1 teaspoon Vanilla Paste (or substitute: 1 teaspoon vanilla extract or seeds from 1/2 vanilla bean)

Instructions

  1. Set up the Double Boiler: Arrange two medium heatproof bowls so one sits atop a medium saucepot filled with simmering water, without touching the water to ensure gentle heating.
  2. Prepare the Water Bath: Fill the saucepot with a few inches of water and heat over medium-low until just below simmering (around 190℉/87℃), producing gentle steam.
  3. Prepare Cold Water Bath: In a separate large bowl, prepare an ice bath with cold water and ice cubes for rapid cooling.
  4. Whisk the Egg Yolks and Sugar: In a medium bowl, vigorously whisk 4 egg yolks with 150 grams caster sugar for 3-4 minutes until pale yellow and thickened to the “ribbon stage.”
  5. Heat and Cook the Yolks: Whisk in 3 tablespoons orange liqueur, place the bowl over the double boiler, and whisk constantly for 3-8 minutes until foamy and reaching 178℉/81℃.
  6. Cool the Yolks Rapidly: Remove from heat and immediately place the bowl into the ice bath, whisking continuously until cooled to room temperature and thickened again.
  7. Melt the Chocolate Mixture: In another heatproof bowl, combine 170 grams chopped bittersweet chocolate, 1 ½ teaspoons espresso powder, and 60 ml hot water. Place over simmering water, stirring occasionally for 2-4 minutes until smooth and glossy.
  8. Incorporate Butter into Chocolate: Remove from heat and whisk in the 170 grams softened unsalted butter, one cube at a time, until fully incorporated and emulsified.
  9. Combine Chocolate and Yolks: Gently whisk the chocolate-butter mixture into the cooled egg yolk mixture until just combined.
  10. Beat the Egg Whites: In a clean bowl, beat 4 egg whites with 1 teaspoon Diamond-Crystal kosher salt until soft peaks form.
  11. Add Sugar and Beat to Stiff Peaks: Gradually add 12 grams granulated sugar, beating on medium-high until stiff, glossy peaks form.
  12. Incorporate Egg Whites into Chocolate Mixture: Stir a quarter of the whipped egg whites vigorously into the chocolate mixture to lighten it.
  13. Gently Fold in Remaining Egg Whites: Carefully fold in the remaining egg whites in two additions, preserving airiness with gentle folding motions, until just incorporated with slight streaks remaining.
  14. Chill the Mousse: Transfer to serving bowls or ramekins, cover tightly with plastic wrap pressed onto the surface, and refrigerate at least 4 hours or overnight for best results.
  15. Prepare Chantilly Cream (Optional): Just before serving, whip 238 grams chilled heavy cream with 1 teaspoon vanilla paste until stiff peaks form.
  16. Serve and Garnish: Spoon or pipe mousse into serving dishes; optionally top with flaky sea salt and/or a dollop of Chantilly cream. Serve immediately for best texture and flavor.

Notes

  • Use fresh large eggs, preferably pasteurized if concerned about raw eggs.
  • Caster sugar ensures smooth texture; can pulse regular sugar to achieve similar fineness if needed.
  • Orange liqueur adds complexity; substitute with orange extract or reduced orange juice, but adjust for concentration and moisture.
  • Choose high-quality bittersweet chocolate (70%-74% cocoa) for best flavor and melting properties; avoid chocolate chips.
  • Espresso powder enhances but does not add strong coffee taste; do not substitute with instant coffee.
  • Butter should be softened, not melted, for smooth incorporation.
  • Use kosher salt for balanced flavor enhancement; different salts have different measuring conversions.
  • Adding sugar to egg whites stabilizes meringue and provides volume.
  • Chilling overnight improves mousse texture and flavor melding.
  • Chantilly cream is optional but adds a luscious complement to the mousse.
  • Use flaky sea salt as garnish for textural contrast and flavor boost.

Find it online: https://queenrecipe.com/julia-childs-classic-chocolate-mousse-with-orange-liqueur-and-espresso-recipe/