Today, I'm sharing her Mousse au Chocolat or Chocolate Mousse. It's all over the Internet, including on well-respected sites, likely a recipe used by the publisher for press releases and other promotions, so I'm saving you the Google search. ;-)
Even David Lebovitz who lives that sweet life in Paris says "her recipe is a classic...."
Don't forget that I'm hosting Save Room for Dessert each Wednesday at The Krazy Kitchen, so please do join me there tomorrow to submit your own great dessert recipe posts.
Julia Child's Classic Chocolate Mousse
8 oz sweet or semi sweet baking chocolate, melted with
1/4 cup strong coffee
3 oz unsalted butter (6 Tb)
3 egg yolks
1 cup heavy cream (make sure it's the heavy variety)
3 egg whites
1/4 cup instant (finely ground) sugar
whipped cream (not so optional)
Beat the soft butter into the smoothly melted chocolate. One by one, beat in the egg yolks.
Beat the cream over ice until it leaves light traces on the surface.
Beat the egg whites until they form soft peaks. While beating, sprinkle in the sugar by spoonfuls and continue beating until stiff shining peaks are formed.
Scrape the chocolate mixture down the side of the egg-white bowl, and delicately fold in the whipped cream.
Turn the mousse into attractive serving bowls. Cover and chill several hours. You may wish to decorate the mousse with swirls of whipped cream, or to pass whipped cream separately.
From: The Way to Cook by Julia Child
Publisher: Alfred A. Knopf, Inc.