Chocolate mousse - a cold dessert (Mousseline au chocolat - Mayonnaise au chocolat - Fondant au chocolat) from Mastering the Art of French Cooking, Volume One (page 604) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Light custard sauce (Crème Anglaise)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate for at least 2 hours or overnight.

  • SpatulaCity on October 20, 2023

    Rich, indulgent, sweet and a wonderful classic. Used bittersweet chocolate because I loooove dark chocolate. The mousse was still plenty sweet… maybe I’d even reduce a touch of the sugar in the future? Served topped with barely sweetened whipped cream and I think it’s necessary to have a cloud of cream to help lighten the mousse overall.

  • Rachaelsb on May 22, 2022

    Perfection! Creme anglais not so perfection but it was my faulty technique. What better way to inaugurate my first time cooking from Julia!!

  • adrienneyoung on August 14, 2016

    The Ur-recipe. The one that started my cooking habit. Julia has my gratitude. It really is wonderful.

  • Delys77 on October 31, 2011

    Fabulous. The Cointreau give it a really nice lift. Made about 6 very rich good sized servings.

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Reviews about this recipe

  • Noshing With the Nolands

    This is an unbelievably rich and decadent dessert and has been one of my favourite for many many years.

    Full review

  • Only From Scratch

    ...a favorite dessert in my husband's family, so it was only appropriate that my in-laws are in town this week and can sample this decadent delight.

    Full review

  • Baked by Rachel

    If you’ve never made homemade mousse, do it. Now. Remember, I’m your guinea pig and this is both easy and tasty! Light and decadent homemade chocolate mousse. What more could you ask for?

    Full review

  • Bran Appetit!

    Among all the recipes for chocolate mousse this is one of the best, we think; it uses egg yolks, sugar, and butter, and instead of cream, beaten egg whites.

    Full review

  • Knit and Nosh

    I can not imagine eating a bowl of this for dessert. So rich. Maybe even a little too rich. A couple of spoonfuls was enough for me.

    Full review

  • Epicurious

    I didn't taste it right away but when I did, I was surprised by the fact that it tasted like... mousse! Its airy texture was still there a day later... I was impressed with my first effort.

    Full review

  • Nomsense

    With a little whipped topping and some of my candied orange rind, you will really impress anyone you make this for! I think Julia would have been proud.

    Full review

  • Uneducated Palate

    Julia’s Mousseline au Chocolat is worthy of a special occasion...

    Full review
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