Today at #SundaySupper we are joining in on the #CookforJulia celebrations being hosted by PBS Food to celebrate Julia’s 100th birthday. It is such an honour to celebrate someone whom I share a vision with. Julie Child believes, like I do, that anyone can learn to cook. So even though I knew I was going to be away in Turkey during the event I wanted to participate in. And in honour of Julia and I’s vision, that everyone can learn to cook, I challenged myself to make something that I have always been afraid of trying, chocolate mousse. There is something about mousse that seemed foreboding, so much so that I just didn’t want to mess with it. It didn’t help that for most of my life I didn’t even like chocolate so I wasn’t even tempted by it. But this time it felt up to the challenge. I won’t lie the result wasn’t perfect, the consistency of my mousse was a lot firmer then think it should have been, but the taste was rich and delightful. Be aware that this uses raw eggs so try and use as fresh of eggs as you can get. I am fortunate in that I have fresh eggs from my mother-in-laws hens.
Mousseline Au Chocolat
170g (3/4 c.) instant sugar (very finely granulated)
59mL (1/4 c.) orange liqueur
170g (6 oz) semi-sweet chocolate
4 Tbsp strong coffee
170g (6 oz) softened unsalted butter
4 egg whites
1 Tbsp sugar
finely diced, glazed orange peel (optional)
Beat the egg yolks and sugar together until mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. Beat in the orange liqueur.
Set mixing bowl over the not quite simmering water and continue beating for 3 to 4 minutes until the mixture is foamy and hot.
Then beat over cold water for 3 to 4 minutes until the mixture is cool. It should have a consistency similar to mayonnaise.
Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.
Gently stir in the egg whites a little at a time. You want to maintain as much air as possible so just gently fold in the egg whites with a metal spoon until it is mixed through.
Turn into serving dish, dessert cups, or petits pots and refrigerate for at least 2 hours or overnight.
Check our more of Julia’s recipes from the #SundaySupper team.
Râpée Morvandelle- Cindy’s Recipes and Writings
Croissants – Cookistry
Eggs Baked in Remekins (Oeufs en Cocotte à la à la crème) – cbsop.com
Cheese and Bacon Quiche – Tora’s Real Food
Tuna Salad Nicoise – Magnolia Days
Potato and Onion Soup (Potage Parmentier) – Shockingly Delicious
Blood Orange, Walnut, and Rocket Salad – Granny’s Down Home Southern Cooking
Croque Monsieur – Webicurean
Spinach and Cream Cheese Pancakes – Happy Baking Days
Julia’s Chicken Salad – My Trials in the Kitchen
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) – The Wimpy Vegetarian
Provencal Tomato Quiche – Are You Hungry?
Quiche Lorraine and Mixed Green Salad – Spoon & Saucer
Bouillabaisse – The Girl in the Little Red Kitchen
Boeuf Bourguignon – Chelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages – Doggie at the Dinner Table
Boeuf Bourguignon – Hezzi-D’s Books and Cooks
Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) – Kimchi Mom
Salmon en Papillote – Girlichef
Poached salmon with cucumber sauce – Katherine Martinelli
Wild Mushroom and Herb Stuffed Chicken – Mama Mommy Mom
Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) – Avacado Pesto
Julia’s Kunming Connection: Chinese Steampot Chicken – My Kitchen and I
Poulet au Porto – Family Foodie
Hollondaise over Blanched Asparagus – The Little Ferraro Kitchen
Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) – Home Cooking Memories
Ratatouille – Basic n Delicious
French-style country pate- There and Back Again
White Bean Dip with Homemade Tortilla Chips- Momma’s Meals
Oeufs à la Diable – What Smells So Good?
Soubise – The Weekend Gourmet
Ratatouille – Cupcakes & Kale Chips
Cream Cheese and Lemon Flan – Juanita’s Cocina
Strawberry Sherbert in Cooky Cups – Cravings of a Lunatic
Creme Brulee – Wine Everyday
Mousseline Au Chocolat – Small Wallet Big Appetite
Peach Tarte Tatin – That Skinny Chick Can Bake
Cinnamon Toast Flan – Vintage Kitchen Notes
Dark Chocolate Crepes – Family Spice
Crepes Fines Sucrees – Mangoes and Chutney
Pommes Rosemarie: Apples Rosie – The Daily Dish Recipes
Espresso Soufflé – Chocolate Moosey
Best Ever Brownies – In the Kitchen with Audrey
Orange-Almond Jelly Roll Cake – MrsMamaHen
Orange Spongecake Cupcakes – Mama’s Blissful Bites
Orange Mousse with Greek Yogurt – Sue’s Nutrition Buzz
Frozen Chocolate Mousse Pops – Big Bear’s Wife
Wine Pairings – Relishing Food and Wine; Thanks to Julia Child! ENOFYLZ