Mousse au Chocolat (Chocolate Mousse)

An intensely rich, airy chocolate mousse built on a sabayon of egg yolks, butter, and dark chocolate, lightened with whipped whites.

Ingredients

• 6 oz semisweet chocolate
• 4 tbsp strong coffee or orange liqueur
• 1.5 sticks (6 oz) unsalted butter, softened
• 4 eggs, separated
• 3/4 cup granulated sugar, divided
• 1/4 cup orange liqueur or rum
• Pinch of salt
• Lightly whipped cream, for serving

Directions

1. Melt the chocolate with the coffee over barely simmering water until smooth, then beat in the softened butter bit by bit. Set aside.
2. Beat the egg yolks with 1/2 cup of the sugar over (not in) a pan of simmering water until pale, thick, and warm, like a foamy custard.
3. Remove from the heat and continue beating until cool and ribbon-thick, beating in the liqueur.
4. Fold the chocolate-butter mixture into the yolk sabayon.
5. Beat the egg whites with the salt to soft peaks, then beat in the remaining 1/4 cup sugar until stiff and glossy.
6. Fold the whites gently into the chocolate base in two or three additions until no streaks remain.
7. Spoon into serving cups or a bowl and chill at least 4 hours or overnight. Serve with whipped cream.

Notes

Adapted from Julia Child’s Mastering the Art of French Cooking, her luxurious mousse au chocolat.