I love cooking Juila Child's recipes because they always make me feel classy and accomplished. So far I have tried out two versions of her Boeuf Bourguignon: Vegetarian and Traditional. I have also made her Pommes Dauphinois. I even made Cherry Clafouti! Julia was an inspirational woman and chef and I love making her food!
Julia Child's Chocolate Mousse
1 egg, separated
3 tbsp sugar
1 tbsp orange liqueur (I used Grand Mariner)
1 1/2 oz semi-sweet baking chocolate
1 tbsp strong coffee
3 tbsp unsalted butter
pinch of salt
1/4 tbsp sugar
2 tbsp heavy whipping cream
1/4 tbsp sugar
1/8 tsp vanilla
1/8 tsp orange liqueur
|So tiny and cute!|
1. Bring a pan of water to a simmer over medium-low heat. Fill a separate bowl with ice water.
2. In a medium bowl, place the egg yolk and sugar and beat until mixture falls back on itself. It should be thick and pale. Beat in the orange liqueur. Place the bowl over the simmering water and beat for 3 to 4 minutes. Mixture should turn foamy. Move the bowl to the ice water now and beat for another 3-4 minutes over the ice water. Mixture should look like mayo.
3. Place chocolate and coffee in a small pan and melt over the simmering water. Remove from the heat and mix in the butter to create a smooth cream. Beat the chocolate into the egg yolk mixture.
4. In a separate bowl, beat the egg white and salt until a soft peak forms. Beat in 1/4 tbsp of sugar until a stiff peak forms. Fold in 1/4 of the egg white mixture to your chocolate mixture. Fold in the rest of the egg white mixture. Refrigerate for about 2 hours.
5. To serve: make the whip cream by whisking the heaving whipping cream with the sugar, vanilla, and orange liqueur until a stiff peak forms. Top your mousse with the whipped cream and enjoy!