Welcome y'all! In full transparency this is a bit of a nerve-wrecking step but we are here, and what better way to start off Carli & Company's blogging journey than paying homage to one of the G.O.A.T.s

Julia Child.

This mousseline au chocolat (chocolate mousse) is to die for. Rich, creamy, decadent, glutinous, all the descriptors with a little hint of cognac and orange (compliments of our friend Grand Marnier). It's also a fairly easy recipe to make, so great for making ahead for a dinner party, holiday or just for yourself to look forward to at any point in your day (because you are a queen and can enjoy chocolate whenever you please).

A couple tips most recipes won't fill you in on which I will because we want to set you up for success (and it's what I learned in culinary school + working in professional kitchens).

PRO TIPS:

• When putting the egg mixture over water (aka a double boiler) the level of water and heat (simmering vs. not-quite-simmering) depend on the bowl in which you have the egg mixture in. Use a glass bowl, you will want the water simmering as the thickness does not allow the heat to penetrate as quickly. Use a porcelain or stainless steel mixing bowl, you will want the water not-quite-simmering.
• For a double boiler, you do not want the water to touch the bottom of the bowl as this could burn/scorch the bottom of your mixture.
• After beating the egg mixture over the cold water, you will want the consistency to be thick like the consistency of mayonnaise (Julia said it, not I). But think homemade mayonnaise (a little thinner) since that is the way Julia would make it and not the overly-processed (although delicious) mayo we get in the stores today.

• Overwhipping your egg whites is a thing. Below is a picture of egg whites whipped to soft peaks, stiff peaks will be able to stand up on their own after you pull your whisk out of the bowl.

• Folding the whipped egg whites into your chocolate mixture is one of the most important parts of this recipe (that's what gives this mousse it's texture), DO NOT overfold. Just incorporate until you do not see any chunks of egg whites in your mixture.

• After you fold you may see specks of white, that's OK!

• Before chilling, scoop your mousse into the serving vessel you intend to serve it with. This way you won't disturb any of the mousse texture by transferring to/from different bowls.
• Mix in a little extra Grand Marnier into your whipped cream to enhance the flavor!
• ENJOY!

RECIPE:                                                                               

Serving Size: 5 cups (approx. 6 - 8 people)

• 4 eggs (yolks + whites separated)
• 3/4 cup + 1 Tbsp instant sugar (I used granulated, you will just need to warm longer in double boiler)
• 1/4 cup orange liqueur (Grand Marnier works great too!)
• 6 oz semisweet chocolate
• 4 Tbsp strong coffee
• 1 1/2 sticks softened unsalted butter
• Salt

1. Beat the egg yolks + sugar together until the mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon.
2. Beat in the orange liqueur.
3. Set your egg mixture over your simmering/not-quite-simmering water and continue beating until the mixture is foamy and too hot for your finger (timing is dependent on what kind of bowl you are using, see PRO TIPS above).
4. Beat the egg mixture over cold water until the mix is cool and again forms the dissolving ribbon, it will have a consistency almost like mayonnaise.
5. Melt the chocolate with coffee over your simmering/not-quite-simmering water.
6. Remove from heat and beat in the butter a bit at a time to make a smooth cream.
7. Beat the chocolate into the egg mixture.
8. Beat the egg whites and salt until soft peaks are formed, sprinkle in the sugar and beat until stiff peaks are formed.
9. Stir one-fourth of the egg whites into the chocolate mixture (can mix this well). Fold in the rest.
10. Scoop into serving dish, dessert cups or petits pots (I mean, how Julia right?). Refrigerate for at least 2 hours or overnight.
11. Make some lightly whipped cream (1 cup whipping cream, 1 tsp vanilla + 2 Tbsp of powdered sugar) and top the mousse before serving or allow your guests to serve themselves!