Julia Child’s Chocolate Mousse

(by Debbie Weiss)

(Adapted from Mastering the Art of French Cooking)

6 oz. bittersweet or semisweet chocolate, chopped 

6 oz. unsalted butter, cut into small pieces

1/4 c. dark-brewed coffee

4 large eggs, separated

2/3 c. plus 1 T. sugar

2 T. dark rum

1 T. water

pinch of salt

1/2 t. vanilla extract

Fill a saucepan one-third full of water and heat to barely simmering.

In a bowl set on top, melt chocolate, butter, and coffee, stirring until smooth.

Remove from heat.

Fill a large bowl with ice water and set aside.

In a bowl large enough to nest securely on the saucepan of simmering water, whisk egg yolks with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise.

(If you feel like cheating, you can use a handheld electric mixer).

Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water, beating until cool and thick.

(Pro Tip: Use more ice than water. I didn't and was afraid the water was going to splash into my situation the whole time).

Fold chocolate mixture into egg yolks.

In a separate bowl, beat egg whites with salt until frothy.

Continue to beat until they start to hold their shape.

Whip in 1 T. sugar and continue to beat until thick and shiny, but not completely stiff.

Beat in vanilla extract.

Fold one-third of the beaten egg whites into chocolate mixture.

Fold in remaining whites just until incorporated (don’t overdo it or the mousse will lose volume).

Transfer mixture to a serving bowl or individual serving dishes, and refrigerate for at least 4 hours, until firm.

Serves 6 - 8.

(Read Missing Chocolate Mousse, the story that accompanies this recipe.)