Happy Birthday, Julia Child!

Julia Child would have been 100 years old today, and in tribute to this amazing cook and foodie we are running our favorite recipe (her sublime Mousseline au Chocolat, or Chocolate Mousse), perfect for a hot summer’s night. And here are links to other tributes on the web. Bon appetit!

Check out more on Julia Child on Huffington Post, The New York Times, LA Times, and Epicurious.com.

 

 

MOUSSELINE AU CHOCOLAT

For about 5 cups, serving 6 to 8 people

  • 4 egg yolks
  • 3/4 cup instant sugar (very finely granulated)
  • 1/4 cup orange liqueur
  • A pan of barely simmering water
  • A basin of cold water
  • 6 ounces or squares semi-sweet baking chocolate
  • 4 tablespoons strong coffee
  • A small saucepan
  • 6 ounces or 1/2 sticks softened unsalted butter
  • 1/4 cup finely diced, glazed orange peel (optional)
  • 4 egg whites
  • Pinch salt
  • 1 tablespoon sugar
  1. Beat the egg yolks and sugar together until mixture is thick, pale yellow, aBeat 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.
  2. Then set mixing bowl over the not­ quite simmering water and continue beating for 3 to 4 minutes until the mixture is foamy and too hot for your finger.
  3. Then beat over cold water for 3 to 4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise.
  4. Melt chocolate with coffee over hot water. Remove from heat and beat in the butter a bit at a time, to make a smooth cream.Beat the chocolate into the egg yolks and sugar, then beat in the optionaì orange peel.
  5. Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed, pgge 159. Stir one fourth of the egg whites into the chocolate mixture. Fold ín the rest.
  6. Turn into serving dish, dessert cups, or petits pots. Refrigerate for at least 2 hours or overnight.nd falls back upon itself forming a slowly dissolving ribbon. Beat in the orange liqueur.
  7. Then set mixing bowl over the not­ quite simmering water and continue beating for 3 to 4 minutes until the mixture is foamy and too hot for your finger.
  8. Then beat over cold water for 3 to 4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise.
  9. Melt chocolate with coffee over hot water. Remove from heat and beat in the butter a bit at a time, to make a smooth cream.Beat the chocolate into the egg yolks and sugar, then beat in the optionaì orange peel.
  10. Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed, pgge 159. Stir one fourth of the egg whites into the chocolate mixture. Fold ín the rest.
  11. Turn into serving dish, dessert cups, or petits pots. Refrigerate for at least 2 hours or overnight.

Recipe from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from Alfred A. Knopf, a division of Random House, Inc.

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