Chocolate Mousse recipes

I'm looking at chocolate mousse recipes. Approximately speaking, they are all the same: melt 6 oz or so chocolate in a double boiler, add a bit of vanilla (rum, espresso, Grand Marnier, butter), combine with egg yolks that have been beaten with sugar, combine with stiff egg whites, then finally combine with stiff whipped cream. And that is what I've made in the past, too.

But I just looked up David Lebovitz' version. He's quite a desserts guy so I take his opinion seriously: he defers to Julia Child's recipe! Her recipe is just like all the others except: no whipped cream, and the yolk/sugar beating is done warm then cold.

Anybody here have experience with Julia's version?

ETA: Recipe examples, two regular and then Lebovitz/Child:
https://www.themissinglokness.com/2017/ ... te-mousse/
https://www.foodnetwork.com/recipes/ina ... pe-2040248
https://www.davidlebovitz.com/perfect-chocola/

[Jenise]

As you know, not a dessert eater/maker. But I looked at all three recipes and am guessing I know of almost no serious chocolate lover who wouldn't prefer David/Julia's version with coffee instead of booze and the sharper chocolate flavor unsmoothed over by the heavy cream. But speaking of smooth--texturally, wouldn't the cream be an asset? Looking at the pictures, David's looks grainy.

Chocolate Mouse:

As you know, not a dessert eater/maker. But I looked at all three recipes and am guessing I know of almost no serious chocolate lover who wouldn't prefer David/Julia's version with coffee instead of booze and the sharper chocolate flavor unsmoothed over by the heavy cream. But speaking of smooth--texturally, wouldn't the cream be an asset? Looking at the pictures, David's looks grainy.

Well said. That is my issue with the David/Julia recipe: texture. I've decided that I am going with a small quantity of cream, approximately the 'lokness' recipe. But I will swap out the OJ in favor of Grand Marnier and add a bit of vanilla (which will intensify the chocolate flavor).

As you probably noticed, I am doing an orange-flavored chocolate mousse because Pumpkin really likes orange and chocolate together.

And, for those keeping score at home... I have found something to decorate with candied kumquats!

But I will swap out the OJ in favor of Grand Marnier and add a bit of vanilla (which will intensify the chocolate flavor).

A touch of espresso will also intensify the chocolate. I keep instant espresso on hand for such uses.

I note that Julia uses dark coffee, probably for same reason.

I wish someone would invent a zero-carb real sugar with all its characteristics.

But I will swap out the OJ in favor of Grand Marnier and add a bit of vanilla (which will intensify the chocolate flavor).

A touch of espresso will also intensify the chocolate. I keep instant espresso on hand for such uses.

I note that Julia uses dark coffee, probably for same reason.

Noted. I'm also switching half the chocolate from our usual 60% bar to a 70% bar.