Julia Child’s Mousse au Chocolat Recipe

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6 ounces bittersweet or semisweet chocolate, chopped (170g)
6 ounces unsalted butter, cut into small pieces (170g)
¼ cup dark-brewed coffee (60ml)
4 large eggs, separated
⅔ cup plus 1 tablespoon sugar (170g)
2 tablespoons dark rum (30ml)
1 tablespoon water (15ml)
Pinch of salt
½ teaspoon vanilla extract


Visit Sprinkle Bakes for full recipe (click here).

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