This dessert. This one
. This is the only dessert you need to learn how to prepare. Do this and you will be forever known as the one who makes the best and most luscious chocolate mousse ever.
I am not kidding. The mousse cups here did not last long, it is delicious! Make sure to get the best kind of chocolate you can, as it makes all the difference in the world! Earlier this week we were talking with Helga on what recipes to share with you for Valentines’. She is doing a new version of French Toasts, this time with Chocolate and Nutella. So, I knew I didn’t want to give you another chocolate cake, but something more… airy. Browsing around, the answer was obvious. Chocolate Mousse. But not any
mousse. I had to make Julia’s version. I think we can call her Julia like she is an old friend of us. Specially after reading her book My Life in France
My copy of Mastering the Art of French Cooking sits next to my many cookbooks, but I often look through it the most to read about french cooking techniques and some Julia wisdom. This mousse has butter, but besides that, no additional dairy is added. The mousse’s consistency is all about the eggs. We can use hand mixers to do most of the work that Julia did by beating by hand, so the preparation of the recipe (from the video that I am sharing bellow, that is) is cut in half. Maybe more. Oh, and for those wondering about the raw eggs, the yolks are cooked through, and it does take a bit of time (about 5 minutes, it’s not that much), and then they are brought down to room temperature again in a water bath. After that, they are added to the warm chocolate and butter, and later to the egg whites. What I love about Julia is her explanation of every single ingredient needed for the recipe, as well as every single item (from pots and pans to electric mixers or candy thermometers), and that makes her recipe books an invaluable addition to any food enthusiast library.
What Julia recipe will I try next? I don’t know, maybe a Tarte Tatin (Apple Tart) or a Soufflé. Let me know what recipe you would like me to prepare, no matter if it’s a Julia recipe or not. Ah, and follow us on Instagram as @twofoodies – we are posting behind the scenes shots from when we are busy in out kitchens!