The French Chef: "Chocolate Mousse and Carmel Custard"

The French Chef: "Chocolate Mousse and Carmel Custard"

Tue, 09/06/2016 - 8:00pm - 8:30pm

Pictured: Julia Child

Take a trip back to WXXI's roots and watch The French Chef, the first program ever aired on WXXI-TV. 

As WXXI looks back on 50 years, relive the magic of their first program that aired on Channel 21 on September 6, 1966, The French Chef: Chocolate Mousse and Carmel Custard Join Julia Child on Tuesday, September 6, 2016 at 8pm on WXXI-TV as she cooks her famous Chocolate Mousse and we look back to pay tribute to the woman who was the first to host a national, television cooking series – a program genre now a mainstay for TV viewers everywhere. Grab your mixing bowls and aprons, because it’s time to get to the kitchen!

Watch Julia in action, and then make her mousse. Here's her recipe: 

Julia Child's Chocolate Mousse 

6 ounces (170g) bittersweet or semisweet chocolate, chopped
6 ounces (170g) unsalted butter, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum
1 tablespoon (15ml) water pinch of salt

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 4 hours, until firm.