We are week 2 of the countdown of what would have been Julia Child's 100th birthday. To continue with the celebration this week we are making Chocolate Mousse - Mousseline au chocolat. The recipe can be found in Volume 1 - Mastering the Art of French Cooking.
I am part of the JC100 project and this project involves restaurants, chefs, bookstores, and bloggers, all celebrating Julia and her legacy. If our readers would like to cook and celebrate with us they will have a chance to access the recipe on Facebook every Thursdays.
I have made the Chocolate Mousse in 2009 and loved every bite of the mousseline. As I said at the time this mousse is one of the best I have ever made, it's decadent, creamy, chocolatey.This time I used a mix of semisweet, dark and Toblerone chocolate. It turns out to have the same creamy texture.
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''Dining with one's friends and beloved family is certainly one of life's primal and most innocent delights, one that is both soul-satisfying and eternal. - Julia Child ''