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Julia Child Chocolate Mousse

Mastering the Art of French Cooking | Julia Child

Recipe 99

- Mousseline au Chocolat [Chocolate Mousse], p. 604

You can buy Julia Child's Mastering the Art of French Cooking which contains these recipes here.


Butter Count: +12 TB

Cost: $8.77 [~$1.25 per serving]

All chocolate lovers listen up. This is hands-down one of the best chocolate desserts I have ever eaten. It’s creamy. It’s airy. It’s chocolatey. It’s wonderful. If you already have the ingredients on hand, go make this mousse! You will not regret it.

Desserts Julia Child

Julia Child Dessert

Not only is this mousse delicious, but it is also pretty simple to make! The techniques are also quite similar to the Bavarian creams. If you want to learn dessert basics, work your way through this chapter. You will become a pro and build arm muscles from all the whipping! It’s a win-win. Speaking of whipping, that’s exactly how this recipe starts out. Egg yolks and sugar are beaten together. This will form a pale yellow mixture. You know it’s beaten well when the mixture falls back upon itself forming a ribbon. Orange liqueur is beaten in. Julia mentions that orange is delicious with chocolate. The bowl is placed over almost simmering water and beaten for an additional 3-4 minutes. This mixture will become foamy at this point. Now it is beaten another 3-4 minutes but this time over cold water to cool the mixture down. It should now be creamy and look like mayonnaise!

Julia Child Chocolate Mousse

Julia Child's Chocolate Mousse

Chocolate is then melted with coffee over hot water. Once melted, remove from heat and beat in butter. This will make a smooth cream. The chocolate is then beaten (work those arm muscles!) into the egg mixture. At this point, you can also beat in an optional glazed orange peel if you like. I omitted this step, but I’m sure it is delicious.

Chocolate Mousse Mastering the Art of French Cooking

Mastering the Art of French Cooking Chocolate Mousse

Chocolate Mousse Julia Child

Next egg whites are beaten with salt and sugar to form stiff peaks. The egg whites will be folded into the egg/chocolate mixture. It is now ready to be refrigerated for at least two hours. You can put it in a big dish or individual serving cups.

Julia Child's Dessert

Julia Child Mousseline au Chocolat

Once the mousse is done, it is served with lightly whipped cream sweetened with powdered sugar. You could also whip up a crème anglaise to serve alongside the mousse as well. Either way, you’re sure to have a winning dessert. Make sure you make a lot because everybody is going to want seconds!

Julia Child's Chocolate Mousse

Mousseline au Chocolat

You can find these recipes and all the other Julia Child recipes I make in Mastering the Art of French Cooking

Bon appétit!

April 27, 2020 by Laura Bullock

This Chocolate Mousse blog post may contain some Amazon affiliate links. These link to products that I personally use and recommend. If you purchase anything using my links, it will not cost you anything. It will though give laurathegastronaut.com some financial support which helps me keep this blog running. Thank you for reading my blogs and your continued support.


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Laura The Gastronaut

Hi! Welcome to my blog!

My name is Laura. I am a home cook, science junkie, Julia Child fan, daydreamer, beach lover, and major foodie. My goal is to document myself learning to cook, inspire you to cook, and share some great recipes with you along the way. I'm so glad you are here. Bon appétit! learn more →


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