Julia Child’s Chocolate Mousse

Learn how to make Julia Child’s chocolate mousse! Julia’s version of this classic French dessert uses raw eggs instead of heavy cream, and brandy for a boozy orange flavor. It’s decadent, airy, and easier to make than you might think!

looking down on a chocolate mousse recipe by Julia Child - 1

It’s satisfying to master a skill like Julia Child’s chocolate mousse. Her recipe is by far the best chocolate mousse we’ve tasted. It is rich and decadent while also being light, airy, and silky smooth.

In our take on this classic French dessert, we swap the orange extract for a splash of brandy. You could also mix it up, use coffee liquor, creme de menthe, or whiskey, or leave it out entirely. It’s not a complicated recipe, but it’s a bit of a workout to make. The reward at the end is totally worth it, though, and if we can make it, you can, too!

It’s a special dessert you can make again and again for all the chocolate lovers in your life.

Chocolate mousse ingredients

Here are some notes on the key ingredients:

Eggs – this classic French recipe uses raw eggs which gives the mousse a light texture, similar to meringue. Make sure to separate the egg whites and the yolks.
Sugar – the original recipe calls for a whopping ¾ cup of sugar, which we found too sweet. Feel free to increase the amount of sugar to your taste. If you like less sweet desserts, ⅓ cup of sugar (as the recipe is written) will be perfect for you.
Orange liquor – we use brandy but you can also use cointreau, triple sec, grand marnier, or curaçao. Use orange extract for alcohol-free.
Semi-sweet chocolate – to make chocolate mousse, you need high-quality chocolate. Some grocery stores may carry a selection, or check out your local chocolatier. We use semi-sweet chocolate because we find it gives just the right amount of sweetness and chocolate flavor. It’s not as bitter as some dark chocolates, but not as sweet as regular chocolate. Look for a good quality baking bar at the grocery store or your local chocolatier.
Strong coffee – when paired with chocolate, they bring out the best in each other. There’s a lot of variety in coffee available out there but any strong brewed coffee will work. Just steer clear of instant coffees like Folgers.
Butter – to add richness and for added creamy texture.

Julia Child's Chocolate Mousse in a white dish with candied orange peel - 2

Tips for making perfect chocolate mousse

Because this recipe uses raw eggs instead of heavy cream, we recommend using the freshest eggs you can find.
Better chocolate makes better chocolate mousse!
Make sure when you beat the egg whites that your equipment (bowl and attachments) is completely grease free. If not, they might not rise properly.
When adding the egg whites to the chocolate mixture, gently fold the mixtures together to keep as much airiness as possible.
Wondering if you can use a stand mixer instead of a whisk: For the egg whites, you can definitely use a stand mixer or electric mixer. For the egg yolk mixture, you’ll want to use a whisk because you’ll be transferring the bowl from hot to cold.
This is where you’ll need to use your eyes to watch the mixture closely. It’s a fine line between being too runny and overcooked so as soon as it starts to thicken and resemble mayonnaise, remove the bowl from the heat and place it in the bowl of cold water.

a spoon scooping some of Julia Child's Chocolate Mousse out of a white dish - 3

Making chocolate mousse ahead of time

This chocolate mousse is a perfect make-ahead dessert! Simply seal it off so it’s airtight, then pop it in the refrigerator for up to 3 days.

Julia Child’s Chocolate Mousse Recipe

Ingredients

▢ 4 large eggs (yolks and whites separated)
▢ ⅓ cup granulated sugar (see notes)
▢ ¼ cup orange liquor (optional)
▢ 1 cup semi-sweet chocolate
▢ 4 tablespoons strong coffee
▢ 1 cup butter (at room temperature)
▢ 1 pinch salt
▢ 1 tablespoon sugar
▢ ¼ cup finely diced glazed orange peel (optional)

Instructions

Beat egg yolks and sugar together in a large bowl until the mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. Beat in orange liquor. 4 large eggs, ⅓ cup granulated sugar, ¼ cup orange liquor
Set the bowl over a pot of not-quite-simmering water and continue beating for 3-4 minutes until the mixture is foamy and too hot for your finger.
Then beat it over a bowl of cold water for 3-4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise.
Melt chocolate and coffee either over a pot of hot water or in your microwave. Remove from the heat and beat in the butter a bit at a time, to make a smooth cream. Beat the chocolate into the bowl with the egg yolks. 1 cup semi-sweet chocolate, 4 tablespoons strong coffee, 1 cup butter, ¼ cup finely diced glazed orange peel
Beat the egg whites and salt until soft peaks are formed; sprinkle on sugar and beat until stiff peaks are formed. Stir one-fourth of the egg whites into the chocolate mixture. Fold in the rest. 1 pinch salt, 1 tablespoon sugar
Turn into serving dish, dessert cups or petite pots. Refrigerate at least 2 hours or overnight.

Notes

Nutrition

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .

Did you make this?

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a spoon scooping some of Julia Child's Chocolate Mousse out of a dish. - 9

Four more desserts to try

Chocolate Lava Cake with Salted Caramel (Always Gooey Inside)

Chocolate Soufflé

Buttermilk Panna Cotta Recipe

Profiteroles with Chantilly Cream

The original Julia Child’s Chocolate Mousse Recipe, generously shared with us by Alfred A. Knopf.