Mousse Au Chocolat

Mousse Au Chocolat
Mousse Au Chocolate
(a traditional French chocolate dessert)
serves 6-8

What you need:
6 ounces bittersweet chocolate, chopped
6 ounces unsalted butter, room temperature and cut into pieces
1/4 cup brewed espresso
4 large eggs, separated
2/3 cup plus 1 tablespoon sugar, divided
1 tablespoon whiskey (I used Jack Daniels®)
1 tablespoon water
pinch of salt
1/2 teaspoon vanilla extract
Freshly whipped cream for garnish (optional)
Cocoa powder for garnish (optional)
Galley Apron, Linen Apron, Libbie Summers label, Unisex Apron, Gingham Linen

What to do:
1. Apron Up:
Grab your favorite apron and gather your ingredients. 

2. Melt Chocolate:
In a double boiler, heat chocolate, butter and espresso until chocolate is just melted (approximately 5 minutes). Remove the top pan containing the melted chocolate from the heat and set aside. Allow the water in the bottom pan to continue simmering. 

3. Cook Eggs and Sugar: Fill a large bowl with ice water and set aside.Place a bowl large enough to nest securely on the bottom pan of the still simmering water of the double boiler. Whisk the yolks of the eggs with 2/3 cup of sugar, whiskey, and water until just barely thick (approximately 3 to 4 minutes). Remove the whipped egg mixture from heat and place the bowl within the bowl of ice water and beat until cool and thick. Fold the chocolate mixture into the egg yolk mixture.

4. Whip Egg Whites: In a large mixing bowl, whip the egg whites with salt until frothy. Continue to whip until the whites begin to hold their shape. Add in the remaining tablespoon of sugar and continue to whip until thick and shiny, but not stiff. Add the vanilla and whip until combined.

5. Finish Mousse: Fold the egg whites into the chocolate mixture just until combined (I like to do this with one half of the egg whites at a time). Transfer the mousse to a serving bowl or divide into individual serving dishes. Cover with plastic wrap and refrigerate until firm (approximately 6 hours).

To Serve: Serve cool with a dollop of freshly whipped cream or dusting of cocoa powder...or both. 

Original Recipe by Julia Child from Mastering the Art of French Cooking and adapted by Libbie Summers
Photography by Chia Chong

Shop the Scene: 
Unisex Galley Apron in Natural and Gingham Linen

Older Post Newer Post

Leave a comment