Mousseline Au Chocolat #CookforJulia #SundaySupper

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

4 egg yolks
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
pinch salt
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.

Melt chocolate with coffee over hot water.

That the chocolate off of the heat and beat in the butter, to make a smooth cream.

Beat the chocolate into the egg yolks and sugar.

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.

#CookForJulia Breakfast

Râpée Morvandelle- Cindy’s Recipes and Writings

Croissants – Cookistry

Eggs Baked in Remekins (Oeufs en Cocotte à la à la crème) –

Cheese and Bacon Quiche – Tora’s Real Food

#CookForJulia Lunch

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

#CookForJulia Dinner

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

#CookForJulia Sides

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

#CookForJulia Desserts

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

21 thoughts on “Mousseline Au Chocolat #CookforJulia #SundaySupper

  1. Chocolate mousse is my favorite dessert, bar none. Thanks for sharing the recipe and the technique. I definitely need to try this. (And thankfully, I have a source of excellent and fresh eggs.)

  2. I should have gone straight to Julia’s recipe when I made mousse. Looks so much more thicker than how mine turned out. I’ll keep it filed in my brain for next time. Great job!

  3. I think your mousse came out beautifully, and there’s definitely a range of thickness I’ve tried. Flavor gets the trump vote anyway, and it sounds just delicious. My husband loves chocolate – I’ll have to make this one for him 🙂

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