Julia Child’s Gluten Free Chocolate Kahlua Mousse | JC100 – Week 2

As many of you may know, Bob & I have been asked to blog in part to celebrate a cooking goddess’s birthday….Miss Julia Child! Now it’s my turn for this round and luckily the draw came out with a dessert – Mousseline Au Chocolat (aka. Chocolate Mousse) – to be exact! I have to admit that I was pretty scared to try this recipe because I thought it would be extremely challenging, but boy was I wrong, it was super easy & SUPER delicious! I also switched up JC’s classic mousse a bit….but let’s get to this recipe so you can see what I changed

Ingredients & Supplies You’ll Need:

  • Medium sized stainless steel mixing bowl
  • Whisk
  • 4 egg yolks
  • 1/4 cup icing sugar
  • 1/4 cup Kahlua liqueur (or any liqueur – Julia called for orange)
  • Pot of almost simmering water
  • Basin (or sink) of cold water
  • 3/4 cup semi sweet chocolate chips
  • 4 tbsp strong coffee
  • small sauce pan
  • 3/4 cup unsalted butter (softened and cut into medium sized pieces)
  • 10 small dishes to chill & serve mousse in
  • For the meringue to fold in: 4 egg whites, pinch of salt, 1 tbsp sugar and a electric mixer or stand mixer

Whisk together your egg yolks and icing sugar in the stainless steel mixing bowl until completely smooth and slightly thick. Pour in your Kahlua and continue to whisk. If you pull it up, you should see that yolks fold back gently into smooth ribbons in the bowl. Place your bowl of yolks/sugar over the pot of simmering water and whisk for 3-4 minutes until it thickens up. Transfer the bowl into the basin (or my case, my sink) of cold water, being careful not to get water into your bowl, and whisk for another 3-4 minutes until the mixture becomes the consistency of mayonnaise.

In a small sauce pan, over the pot of boiling water, melt your chocolate and coffee together. Remove from heat and add in your butter until the chocolate and butter is completely smooth. Slowly whisk in your chocolate/coffee/butter mixture into the egg yolk mixture until completely smooth.

In a mixer, beat your egg whites and salt until soft peaks form then sprinkle in your sugar and beat until stiff peaks are created. Beat in 1/4 of the egg whites into the chocolate mixture, then fold in the remaining until well mixed. Pour your mousse into the dishes and let chill in the refrigerator for 2-12 hours in the fridge.

Once chilled, eat with a spoon, savour and enjoy!

Note: You can substitute the Kahlua for any other liqueur if you’d like to give your mousse a different taste. I think these little babies would be fab with a raspberry liqueur ¬†and white chocolate… yup, I know, delicious….

Bon Appetite!

Carlene

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