Julia Child's Mousse

I would love to say that in fifth grade I developed a deep seeded love for Julia Child, her recipes and above all the passion, humor and organized chaos that she produced in her kitchen. But the truth is, my early culinary love affair wasn't as mature. It belonged to Hershey. In particular, the company's cookbook - a decadent display of chocolatey recipes that I loved paging through and trying to recreate.

Although I liked the traditional cookie, brownie and bar recipes, I had a more unique specialty. A go-to family favorite that was even nudged by my Dad to complete Christmas Eve dinner circa 1993. (A huge accomplishment for my 11 year-old self.)

The delicacy was mousse a l'orange, served in my parents' port glasses, topped with whipped cream and garnished with a mint leaf. The secret ingredient was Cointreau - just a dab of it ensured success as my Mom had a soft spot for the orange liqueur, made in the French town where she studied in college. My parents would rave, and my young, unabashed belly concurred.

The success I had turning egg yolks, egg whites, butter, sugar, dark chocolate and liqueur into a masterpiece that was light and fluffy, yet rich and majestic, was an early turning point in my epicurean career, a stepping stone that led to more complex cookbooks, recipes, and dishes.

***

Yesterday, all my favorite food magazines and blogs were celebrating Julia Child's 100th birthday. I read tributes and reflections, looked at photo galleries, and browsed through some of her most beloved recipes. One favorite kept popping up - her flawless chocolate mousse.

Reading through various versions and adaptations, I noticed stark similarities with the page I used to flip to in my Hershey's desert manual. I'm wondering if I missed the small print caption that read, 'adapted from Julia Child's Mastering the Art of French Cooking.' Regardless, it tied me to Julia in a way. I had been a life long fan without realizing it.

Inspired by the mousse, or more likely just in need of a French fix to our week, we had our own intimate, impromptu birthday dinner for Julia Child last night. We followed her rules - no diet food, good French bread, flavor with fat, bring on the eggs, butter and cream, cook with abandon, and give the best gift of all - a great meal. We made omelettes, stuffed with mushrooms, shallots, Gruyere and tarragon. And for her birthday desert, I made her recipe for mousse a l'orange.

It was fun, filling, and so French. And made me want to pencil in more famous Chef's birthdays to our dinner plans. Happy 100, Julia! 

Lo.

Julia Child's Mousse a l'Orange for two

3-4 oz. semisweet chocolate, cut into small chunks (I used Hershey's)
2 tablespoons cointreau
2 eggs, separated
1/4 cup sugar
2 tablespoons strong coffee
4 tablespoons butter softened
pinch of cream of tartar
pinch of salt
1⁄4 cup heavy cream, whipped

In a double boiler, melt chocolate with cointreau. Cover and keep melted and warm over low heat.

Beat yolks in a medium glass bowl until pale and frothy. Combine sugar and coffee in another pot; cook over medium heat until dissolved, 2–3 minutes. Slowly pour into yolks while whisking - the mixture should start getting thicker. Set aside.

Fill large pot with about 2"inches of water. Heat over medium-low heat until hot but not simmering. Nestle bowl containing yolk mixture over pot and cook, whisking vigorously, until thick and creamy, 5–6 minutes. Remove from heat and 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 1/4 of the egg whites into chocolate–yolk mixture; gently fold in the rest. Spoon mousse into three serving glasses; cover; chill until set.

Top with whipped cream and a mint leaf. Serve.