Easy Chocolate Mousse

By on February 26, 2018

One of Julia’s great gifts to American cooks, the chocolate mousse is easy to make, stands at the ready in the refrigerator for up to a day, and as erotic as anything that ever you put in your mouth. Yes.

You can serve it plain, attended by strawberries and whipped cream, or in a shot glass to give it its due as one of the world’s great simple pleasures.
This weekend, we served these little treasures in shot glasses and passed them at a cocktail party. They were the hit of the evening.


4 large egg yolks
3/4 cup granulated sugar
1/2 cup orange liqueur
6 ounces bittersweet baking chocolate
4 tablespoons espresso coffee
1 ½ sticks softened, unsalted butter
1/4 cup finely diced, glazed orange peel
4 large egg whites
1 pinch sea salt
1 tablespoon granulated sugar
2 cups lightly whipped cream sweetened with sugar


1. Beat the egg yolks and sugar together until mixture becomes a thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. Beat in the orange liqueur.

2. Set your mixing bowl over not-quite-simmering water on the stove and continue beating for 3 to 4 minutes until the mixture is foamy and too hot to touch with your finger. Then beat the mixture over cold water for 3 to 4 minutes, until the mixture is cool and forms a ribbon. It will have the consistency of mayonnaise.

3. Melt chocolate with coffee over hot water. Remove from heat and beat in the butter a bit at a time, to make a smooth cream. Beat the chocolate into the egg yolks and sugar. Beat in the orange peel.
4. In a separate bowl, beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed. Stir one fourth of the egg whites into the chocolate mixture. Slowly fold in the rest.

5. Gently scoop mixture into a large serving dish, dessert cups, or petits pots. Refrigerate for at least 2 hours or overnight before serving.

6. To serve, add a dollop of whipped cream and enjoy!

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”