This classic dessert comes from another classic—late legendary chef, cookbook author, and television star Julia Child.
Yield: serves 6
- 6 oz. semisweet chocolate, cut into small chunks
- 1⁄4 cup dark rum or orange liqueur
- 4 eggs, separated
- 3⁄4 cup sugar
- 1⁄4 cup strong coffee
- 8 Tbsp. softened butter, cut into chunks
- 1⁄4 tsp. cream of tartar
- Pinch of salt
- 1⁄2 cup heavy cream
- Combine chocolate and rum in a small pot; nestle it inside a larger pot filled partway with boiling water. Cover smaller pot and set aside to let melt.
- Beat yolks in another small pot until pale and frothy. Combine sugar and coffee in another pot; cook over medium heat until dissolved, 5–6 minutes. Pour into yolks in a stream, while whisking; set aside. Pour water into a large pot to a depth of 2". Heat over medium-low heat until hot but not simmering. Nestle pot containing yolk mixture over pot and cook, whisking vigorously, until thick and creamy, 8–9 minutes. Transfer yolk mixture to a clean bowl; beat with an electric mixer until cool, about 5 minutes. Uncover chocolate mixture and stir; add butter and whisk until smooth. Fold chocolate–butter mixture into yolk mixture; set aside.
- Beat egg whites in a bowl until just frothy. Add cream of tartar and salt; beat to stiff peaks. Stir one-fourth of the egg whites into chocolate–yolk mixture; gently fold in the rest. Spoon mousse into 6 serving cups or dishes; cover; chill until set. Beat cream to stiff peaks; transfer to a pastry bag with a star tip. Pipe a rosette of cream onto each mousse.