Julia Child Chocolate Mousse Recipe

Dense, velvety, intensely chocolate. Julia Child Chocolate Mousse is the French classic done right: egg yolks beaten to the ribbon stage, melted chocolate swirled with butter, airy whipped whites folded in. Chill it for a few hours and you have something that lands somewhere between a pudding and a cloud.

Julia calls this “one of the best” chocolate mousse recipes on pages 604-605 of Mastering the Art of French Cooking. Her version uses orange liqueur, which she notes is “delicious with chocolate.” It’s an unexpected pairing that makes the chocolate taste more like chocolate.

The first spoonful of properly made mousse is a small revelation. Light but rich. Airy but satisfying. Worth every minute of the technique.

What is chocolate mousse? A French dessert made by folding whipped egg whites into a chocolate base. The result is light, airy, and intensely chocolate. “Mousse” means foam in French.

Why You’ll Love This Recipe

• The texture is everything: Light as air, rich as sin.
• Orange and chocolate together: A French classic pairing.
• No cream required: Egg whites provide the lightness.
• Make-ahead perfect: Better after chilling overnight.
• Easier than you’d expect: Restaurant dessert at home.

Julia Child Chocolate Mousse Ingredients

From Mastering the Art of French Cooking, Vol. 1, Pages 604-605. Makes 5 cups, serves 6-8.

For the Egg Yolk Base:

• 4 egg yolks
• ¾ cup superfine sugar
• ¼ cup orange liqueur (Grand Marnier or Cointreau)

For the Chocolate:

• 6 oz semisweet chocolate, chopped
• 4 Tb strong coffee
• 6 oz (1½ sticks) unsalted butter, softened
• Optional: ¼ cup diced candied orange peel

For the Egg Whites:

• 4 egg whites
• Pinch of salt
• 1 Tb sugar

For Serving:

• Crème anglaise or lightly sweetened whipped cream

How To Make Julia Child Chocolate Mousse

Step 1: Beat Yolks to the Ribbon

1. Beat yolks and sugar: Use a whisk or electric beater. Continue until thick, pale yellow, and the mixture falls back on itself in a slowly dissolving ribbon.
2. Add orange liqueur: Beat to combine.
3. Heat over simmering water: Set bowl over (not in) barely simmering water. Beat 3-4 minutes until foamy and too hot to touch.
4. Cool over ice water: Beat another 3-4 minutes until cool and ribbon forms again. Mixture should be thick like mayonnaise.

Step 2: Prepare the Chocolate

5. Melt chocolate with coffee: In a small saucepan over hot water. Stir until perfectly smooth.
6. Beat in butter: Add bit by bit, stirring until smooth and creamy.
7. Combine with yolk mixture: Beat chocolate into the egg yolk base.
8. Add candied peel if using.

Step 3: Fold in Whites

9. Beat egg whites with salt: To soft peaks.
10. Add sugar: Beat to stiff, glossy peaks.
11. Lighten the base: Stir one quarter of the whites into the chocolate mixture.
12. Fold in the rest: Gently, preserving volume. This is your mousse texture.

Step 4: Chill and Serve

13. Transfer to serving dish: Individual cups, a large bowl, or a mold.
14. Refrigerate at least 2 hours: Overnight is better.
15. Serve with crème anglaise or whipped cream.

Recipe Tips

• Ribbon stage is essential: The yolks must fall in a slowly dissolving ribbon. This is where the richness comes from.
• Tepid chocolate before folding: If too hot, it will deflate the whites.
• Fold gently: Aggressive mixing destroys the air you’ve beaten in.
• Strong coffee deepens chocolate: You won’t taste coffee, just more chocolate.
• Overnight is best: Flavors meld and texture sets perfectly.
• Room temperature butter: Essential for smooth incorporation.

The Ribbon Stage

Julia’s key technique explained:

Beat egg yolks and sugar until:

1. Color is pale yellow (almost cream)
2. Texture is thick and voluminous
3. When you lift the whisk, mixture falls back in a ribbon
4. The ribbon sits on the surface before slowly dissolving

This takes 3-5 minutes of vigorous beating. Don’t shortcut it.

Recipe Variations

• Molded Mousse: Pour into lightly oiled 6-cup ring mold. Cover with oiled wax paper. Chill 3-4 hours. Unmold and fill center with crème anglaise.
• Charlotte Malakoff Style: Line a cylindrical mold with ladyfingers dipped in orange liqueur. Fill with mousse.
• Rum or Coffee Variation: Substitute rum or Kahlúa for the orange liqueur.

What To Serve Alongside

• Crème anglaise (vanilla custard sauce)
• Lightly sweetened whipped cream
• Candied orange peel as garnish
• Fresh raspberries
• Shortbread cookies

How To Store

• Refrigerator: Covered, up to 3 days. Flavor actually improves overnight.
• Freezer: Can be frozen 2-3 weeks. Thaw in fridge. Texture is slightly denser.
• Raw egg note: Contains uncooked egg yolks and whites. Use fresh eggs from a trusted source.

Nutrition Facts

Per serving (1/8 of recipe):

• Calories: 420 kcal
• Protein: 5g
• Total Fat: 28g
• Saturated Fat: 16g
• Carbohydrates: 35g
• Fiber: 2g
• Sugar: 30g
• Sodium: 60mg
• Cholesterol: 180mg

FAQs

Source: Mastering the Art of French Cooking, Vol. 1 by Julia Child, Pages 604-605

– Claire