Chocolate Mousse

After looking at some of Julia Child's recipes on-line since I can't find this actual cookbook to purchase, I've concluded she only develops recipes that are difficult! However, I think I found one of the easiest ones to make for Book Club this week, but I would recommend giving yourself more than 45 minutes to make it and be sure to wear an apron while doing so. If you don't, your Book Club friends will have to listen to you complain about how you changed clothes twice before making it to the meeting and need a glass of wine fast before you have a mini-meltdown! Here's the recipe:

Chocolate Mousse from "Mastering the Art of French Cooking" by Julia Child
Serves: 8

6 oz. bittersweet or semisweet chocolate, chopped
6 oz. unsalted butter, cut into small pieces
1/4 cup dark-brewed coffee (don't tell but I used instant)
4 large eggs, separated
2/3 cup plus 1 tablespoon sugar
2 Tbsp dark rum
1 Tbsp water
pinch of salt
1/2 tsp vanilla extract

1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.

2. Fill a large bowl with ice water and set aside.

3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)

3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.

4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.

5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don't overdo it or the mousse will lose volume.

6. Transfer the mousse to a serving bowl or divide into serving dishes. Refrigerate for 4 hours if you have time, or if you're like me, hurry off to Book Club with your dessert since you're already a little late! I also garnished mine with halved strawberries since they are in season.