Frozen Chocolate Mousse #SundaySupper #CookingForJulia

Sunday, August 5, 2012

{ Frozen Chocolate Mousse }
  #SundaySupper #CookingForJulia

“You'll never know everything about anything, especially something you love.” 
― Julia Child

Frozen Chocolate Mousse from

You learn something new everyday. It's never been more true than when it comes to me being in the kitchen. I'm always learning and no matter how much I learn about cooking, there is always something new to learn.

There are so many cooking techniques, so many foods to learn how to cook, so many recipes to try. I will never know everything about cooking, it's one of the things that keeps me extremely interested in it. With cooking, you don't make one hamburger or one cake and become a "master". You don't say well, I've made this cheesecake and now I know how to make everything. Well, I guess you could say that, but it wouldn't be true.

Since I started my blog, I've been learning as much as I can about cooking, every food/cooking tip, no matter who it is from goes into my mental cooking folder. I want to know everything about it. I want to know how you cook, how my grandmother cooked, how chefs cook, how my friends cook, how my husband cooks, how my father in law cooks. It's not just about the food. It's not. Cooking isn't about just putting food into a pan, heating it and putting it on a plate. It can be a conversation starter, it can make people smile, it can bring people together.

Frozen Chocolate Mousse from

I've always be fascinated with Julia Child. She doesn't intimidate me like some chefs or "foodies" do. She makes it "OK" to make mistakes. It's OK to learn how to do something, you don't have to be perfect in the kitchen from the start. I loved watching her on TV, it almost felt like she was talking to only you, she made you feel like you were right there with her, like she was talking to a friend while she was cooking in her own kitchen. I fell in love with her even more when the movie Julie and Julia came out. It was during a stressful time in my life and it reminded me to relax and use cooking to unwind and find myself. With cooking I've found something I love. I love the process of cooking and the end result. And the end result for me isn't even about eating the food, I mean it's a plus haha, but I love being able to look at a dish and say "yes, yes, I made that and my family loves it." This was one of those dishes. When I finished making it, I stepped back looking at my chocolate covered kitchen and smiled. I just made Chocolate Mousse! I did, I did :)

I have a long bucket list of foods I have to make and this Chocolate Mousse has been on it for a while.
I've always been incredible nervous about trying it, but I'm so glad I did. What better way to kick off a celebration of Julia Child, than to get in the kitchen and learn something new about cooking. Making mousse is certainly something new for me. This year would have been Julia Child's 100th birthday on August 15th, 2012. (Her birthday is the day before hubbys! haha) Happy Birthday Julia Child!

To be honest I'm not sure if I've ever had chocolate mousse. Isn't that weird. I might have, but it obviously didn't leave much of an impression. I have the recipe for the frozen mousse below, but I must say that I did leave some in the fridge so that I could try some of it as a regular mousse and it was quite an interesting dessert. The non frozen mousse was light and fluffy. Chocolaty... but to me had an overpowering orange liqueur flavor. But when BigBear tasted it he didn't taste orange liqueur at all. So I don't know.... some taste buds are different I suppose haha. The frozen mousse was probably my favorite between the two. 

This post was originally suppose to be "Frozen Chocolate Mousse Pops" but yeah..... it didn't freeze to well. Well I mean, it got mighty frosty but it didn't solidify to be a pop. It was more like a melting fudgesicle. Which I liked... because I'm weird. ;) And with the frozen version it didn't have the overpowering orange liqueur flavor like the one in the fridge did. I liked the flavor a lot better with the frozen one. 

I should have known better trying to freeze something with orange liqueur in it, considering orange liqueur doesn't really freeze to well. But like I said, I'm always learning and I learn by making mistakes. 

Frozen Chocolate Mousse from

So if you're looking for a fluffy chocolate orange dessert, don't freeze it. If you're looking for a chocolaty, sweet pudding like dessert, freeze it.  

Oh and just a little tip that I learned when making this, 1 airplane bottle of Grand Marnier equals 1/4 cup of  Grand Marnier. :) I really didn't want to buy a whole bottle of Grand Marnier for this recipe, so the air plane bottles worked perfectly! 

Frozen Chocolate Mousse from

“Find something you're passionate about and keep tremendously interested in it.”
― Julia Child

Frozen Chocolate Mousse

  • 4 egg yolks
  • 3/4 cup sugar 
  • 1/4 cup  Grand Marnier  (or any orange liqueur) *1/4 cup = 1 airplane bottle*
  • 1 pot of simmering water
  • 1 bowl  of cold water
  • 6 oz of semi-sweet baking chocolate
  • 4 tablespoons strong coffee, brewed
  • 6 oz unsalted butter, room temperature
  • 4 egg whites
  • 1 pinch salt
  • tablespoon sugar
  • Whipped Cream for topping (optional) 

In a stand mixer beat the egg yolks and sugar together. Mix until mixture is a pale yellow color and and falls back upon itself forming a slowly dissolving ribbon. Beat in the orange liqueur.

Set the mixing bowl over a pot of  simmering water and continue beating/whisking (by hand) for 5-7 minutes until the mixture is foamy and hot.

Remove the bowl from the hot water and set it into the bowl of cold water. Beat/Whisk (by hand) over cold water for 5 minutes until the mixture is cool.  It should now have the consistency of mayonnaise.

In a double boiler, melt the chocolate with coffee. Remove from heat and beat in the butter a bit at a time, to make a smooth cream.

Beat/Whisk (by hand) the chocolate into the egg yolks and sugar.

In a stand mixer, beat the egg whites and salt until soft peaks are formed. Then sprinkle in 1 tablespoon of sugar and beat until stiff peaks are formed.

Stir a few tablespoons of the whipped eggs white into the chocolate mixture. 

Fold ín the rest.

Pour into cups and freeze 4-5 hours or overnight for frozen mousse or place mousse cups into the fridge for 2-4 hours. .

Makes 6 servings

Frozen Chocolate Mousse from

Join us this week Around the Family Table for #SundaySupper!  That fun starts at 3pm EST with these fabulous recipes being showcased and ends with our #SundaySupper live chat at 7pm EST.  This is a #SundaySupper you don’t want to miss!

#CookForJulia Breakfast
Râpée Morvandelle by Cindy’s Recipes and Writings 
Croissants by Cookistry 
Cheese and Bacon Quiche by Tora’s Real Food

#CookForJulia Lunch
Tuna Salad Nicoise by Magnolia Days 
Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking 
Croque Monsieur by Webicurean
Spinach and Cream Cheese Pancakes by Happy Baking Days 
Julia’s Chicken Salad by My Trials in the Kitchen 
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian
Provencal Tomato Quiche by Are you hungry?
Quiche Lorraine  Spoon and Saucer 
Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious

#CookForJulia Dinner
Boeuf Bourguignon by Chelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table 
Boeuf Bourguignon by Hezzi D’s Books and Cooks
Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom
Salmon en Papillote by Girlichef
Poached salmon with cucumber sauce by Katherine Martinelli
Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends 
Roasted Chicken with Julia’s Mustard Marinade by The Meltaways
Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom
Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto
Poulet au Porto by Family Foodie 

#CookForJulia Sides
Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen
Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories 
Ratatouille by Basic N Delicious 
French-style country pate by There and Back Again
White Bean Dip with Homemade Tortilla Chips Momma’s Meals
Oeufs à la Diable by What Smells So Good?
Soubise by The Weekend Gourmet
Ratatouille by Cupcakes and Kale Chips

#CookForJulia Desserts
Cream Cheese and Lemon Flan by Juanita’s Cocina
Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic
Creme Brulee by Wine Everyday
Mousseline Au Chocolat by Small Wallet Big Appetite
Peach Tarte Tatin by That Skinny Chick Can Bake
Cinnamon Toast Flan by Vintage Kitchen Notes
Dark Chocolate Crepes by Family Spice
Crepes Fines Sucrees by Mangoes and Chutney
Pommes Rosemarie:Apples Rosie  The Daily Dish Recipes
Espresso Soufflé by Chocolate Moosey
Best Ever Brownies by In the Kitchen with Audrey
Orange-Almond Jelly Roll Cake by Mrs. Mama Hen
Orange Spongecake Cupcakes by Mama’s Blissful Bites
Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz
Frozen Chocolate Mousse by Big Bear’s Wife

Wine Pairings: Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ

The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat.  Join us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers. See you there!