Behind the Dish: Mousseline au Chocolat

Tonight is a night many Julia Project followers have probably been anticipating: chocolate mousse night! Julia’s classic Mastering the Art of French Cooking, Vol. 1 recipe includes eggs, sugar, orange liqueur, semisweet baking chocolate, strong coffee, unsalted butter, and a pinch of salt.

Our version is pretty straightforward in terms of following the recipe: whipping the egg yolks, folding in the chocolate, butter and coffee, then folding in a meringue made from the egg whites and sugar. To make ours more creamy, though, we may enhance it with a touch of pâté à bombe: an egg yolk-based foam mixed with sugar syrup. Also, we’ll be leaving out the orange liqueur from our version, in deference to those who prefer their chocolate as straight “chocolaty-chocolate” as it gets.

If that sounds irresistible, we highly suggest you make a reservation and try one of our regular menu items or specials — maybe with an appetizer — for dinner, then cap it all off with this delicious treat. You know that once you see a picture of it and hear how it tastes, you’re going to wish you had — so why not eliminate future regret now?

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