Poor Bill got called into work at 3 AM, so being the sweet, conscientious wife that I am…hahaha, I figured whipping up something chocolate would be a thoughtful gesture. I pulled out my Julia Child cookbooks and decided on the easier version (guess I’m not THAT nice) from The Way to Cook. It was superb!!!
I pasteurize my eggs at home by setting them in 140º water for 3 1/2 minutes. My hot water dispenser just happens to provide water at just a bit over 140º. Since this recipe calls for uncooked eggs, pasteurizing will kill any salmonella…
Chocolate Mousse…adapted from Julia Child
8 ounces semi-sweet chocolate
1/4 cup strong coffee
6 tablespoons butter, at room temperature
3 egg yolks
1 teaspoon vanilla
1 cup heavy cream
3 egg whites
1/4 cup superfine sugar (process regular sugar in your food processor, or use regular granulated sugar as I did)
Whipped cream and berries, optional garnish
Melt chocolate with chocolate gently in microwave, stopping and stirring at 30 second increments, till smooth.
Whisk the butter into the chocolate mixture, then whisk in egg yolks, one at a time. Stir in vanilla. Set aside.
Beat heavy cream till stiff peaks form. Set aside in refrigerator.
Beat the egg whites till soft peaks form. Slowly add sugar and keep beating till stiff peaks are formed. Fold chocolate into egg whites. When almost fully incorporated, fold in whipped cream.
Put mousse into individual serving pieces or a single serving bowl. Cover and chill a few hours.