(AP Photo/Eric Risberg)
“I would rather eat one tablespoon of chocolate russe cake than three bowls of Jell-O.” - Julia Child.
The food world has paused to honor iconic American television culinarian, Julia Child, on what would have been her 100th birthday.
Premiering on public television in 1963, she brought French cuisine and cooking into the homes of America. She made classic cooking fun and approachable, all while wearing pearls.
She was also a noted culinary educator and renowned cookbook author. She was nominated for eight Emmy Awards; winning three. Child was also awarded the Presidential Medal of Freedom, America’s highest civilian honor by President George W. Bush in 2004.
Her kitchen was donated to the Smithsonian after her death at the age of 92.
Like many who have blazed trails and made history, she was not without her critics. There are those who complained about the high levels of fat in the French dishes she prepared.
But her response encouraging moderation - and celebrating quality versus quantity (cake v. gelatin dessert) - was on point... then, now and always.
Here is an adaptation by David Lebovitz of Julie’s chocolate mousse from Mastering the Art of French Cooking by Julia Child.
Chocolate Mousse6 to 8 servings
6 ounces bittersweet or semisweet chocolate, chopped
6 ounces unsalted butter, cut into small pieces
1/4 cup dark-brewed coffee
4 large eggs, separated
2/3 cup, plus 1 tablespoon sugar
2 tablespoons dark rum
1 tablespoon water
pinch of salt
1/2 teaspoon vanilla extract
1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2. Fill a large bowl with ice water and set aside.
3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.
6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 2-4 hours, until firm.
