Rethinking Julia's Chocolate Mousse

Zous Chef Tap for perfection

Included in that edition was her now famous Mousseline Au Chocolate

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I pondered, "why the difference?"

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The ingredients are rather straightforward...

. ..eggs, butter, chocolate, sugar, flavorings

But things have changed since 1961

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By experimenting, I learned that the perfect taste could be achieved. Just adjust the sugar based on the chocolate’s cocoa levels -- c'est la perfection !

Rethinking Julia's Chocolate Mousse

Included in that edition was her now famous Mousseline Au Chocolate

I pondered, "why the difference?"

The ingredients are rather straightforward...

But things have changed since 1961

By experimenting, I learned that the perfect taste could be achieved. Just adjust the sugar based on the chocolate’s cocoa levels -- c'est la perfection !

Also, replace Julia's orange liqueur with raspberry liqueur and strong coffee with espresso

Voila!

Now, the perfect chocolate mousse every time.