New This Month

Chocolate Mousse for Buche de Noel


Use this recipe to make our Buche de Noel.

Source: Martha Stewart Living, December/January 1993


  • 4 ounces semisweet chocolate
  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 large eggs, separated
  • Pinch of cream tartar
  • 1/2 cup heavy cream


  1. In a double boiler, melt together chocolate and butter, stirring occasionally until smooth. Remove from heat, and transfer to a large bowl. Whisk in egg yolks, stirring well. Let cool to room temperature.

  2. In a large bowl, beat egg whites with cream of tartar until stiff. Whisk a third of the whites into chocolate mixture; gently fold in remainder of the egg whites.

  3. Whip cream until it holds soft peaks, and fold into chocolate mixture. Chill until set, about 1 hour.

Cook's Notes

Raw eggs should not be used in food prepared for pregnant women, young children, or anyone else whose health is compromised.

Reviews Add a comment