Julia Child’s Chocolate Mousse

I’m just going to put this out there, I could not imagine a career as a butcher.
Not because of the blood. Not because of the guts. Not because you are chopping up raw, dead animals.
Nope, I could not be a butcher because your hands always stink. I don’t have an issue with prominent odours. As a cook your hands permanently smell of garlic or onion, or a combination of the two. But when it’s fish, or pork, or beef, or even chicken, quite frankly, it sucks!
Case in point, today I washed and filleted halibut in butchery class. The black, snotty slime that enveloped the fish, no problem. And filleting the halibut themselves was a ton of fun, I thought. However the stench that has permeated into the pores of my fingertips, now that is simply not cool. It doesn’t go away!!!! It is relentless!!!!!
I really have no idea where I was going with that, but on a completely different note, I made some delicious chocolate mousse the other day. So here’s the recipe. I promise it won’t make your hands smell bad!
Chocolate Mousse

Adapted from David Lebovitz who adopted it from Mastering the Art of French Cooking (Knopf) by Julia Child.

2 to 3 ounces bittersweet or semisweet chocolate, chopped (1 bar of Lindt 70% has 10 squares, I used 6…I think this works out to 60 grams or so)
2 tablespoons butter

2 large eggs, separated
1/3 cup, plus 1/2 tablespoon sugar
1/2 tablespoon water
pinch of salt

Julia Child's Chocolate mousse
These are the only ingredients: eggs, chocolate, sugar, butter, salt and water.


Julia Child's Chocolate mousse
First melt the chocolate and butter over a double boiler. Set aside to let cool slightly.
Julia Child's Chocolate mousse
Whip the egg whites with the salt. Once they reach the soft peak stage, add 1/2 tbsp. of sugar and continue whipping to form stiff peaks.
Julia Child's Chocolate mousse
Over the same double boiler you used to melt the chocolate, beat together the egg yolks with the remaining 1/3 cup of sugar. Continue until they become at least doubled in volume and very pale in color. Remove from the heat and place over an icebath (I simply set the bowl in the sink which was filled with cold water). Beat until the mixture cools and thickens even more.
Julia Child's Chocolate mousse
Combine the chocolate and egg yolk mixtures.
Julia Child's Chocolate mousse
Gradually fold in the whites, beginning with 1/3 and then adding the remainder once this is incorporated.
Julia Child's Chocolate mousse
Spoon into individual ramekins and allow to chill for at least 1 hour. The batch I made was perfect for 3 portions. It keeps for a few days so if you are only cooking for yourself, that chocolate fix is always available.
Julia Child's Chocolate mousse
Because both the whites and the yolks are whipped, it is incredible how light and airy this mousse turns out. Thank you Julia Child! And David Lebovitz deserves some credit too for bringing the retro recipe to my attention. Yummy!
Julia Child's Chocolate mousse

2 thoughts on “Julia Child’s Chocolate Mousse

  • November 22, 2011 at 5:44 pm

    I absolutely hate the smell of fish! I don’t blame you, it’s an excellent reason to not be a butcher.

    The chocolate mousse looks fantastic though! I <3 Julia Child so much


  • November 22, 2011 at 5:49 pm

    And it’s not just the fish! The metallicy smell of the meat is even worse…
    Julia Child is awesome, I would have loved to have had the opportunity to meet her when she was still alive. She truly helped to earn females a spot in the culinary industry.


Leave a Reply

Your email address will not be published. Required fields are marked *