you have to beat it for a long time. when it starts changing colours and becomes foamy thats when you know its done. Make sure the bowl is clean when you put your egg whites in and dont use a plastic bowl. Also use an electric whisk, it helps form it quicker.
+Qazi Kamran Ingredients: 225 grams dark chocolate (45% dark) 80 grams butter (room temperature) 3 egg yolks 3 egg whites 1 tbsp cocoa powder 50 grams caster sugar (used in 2 bathes) 200 ml whipped cream Pinch of salt for egg whites Method: - Cut the dark chocolate into small pieces. - Measure the chocolate and then add the butter to it. - Heat little water in a pan. - While the water is heating up, add half of the caster sugar to the egg yolks kept in a bowl and whisk well. - Once the water is hot, hold the bowl of chocolate pieces aver the heated water. Make sure that the bottom of the chocolate bowl does not touch the hot water at any point. - Once the chocolate melts completely, set it aside. - Add the coco powder to the egg yolk that you whisked earlier and then whisk the ingredients again. - Hold this bowl over the double boiler and constantly keep whisking the mixture. - Once it thickens, take it off the heat and keep whisking continuously. - While you are whisking, start adding the melted chocolate to it and continue whisking. - Once the egg yolk and melted chocolate mix completely, set them aside for a couple of minutes. - Start whipping the chilled cream. Once whipped, cover it and put it back into the refrigerator. - In the meantime, beat the egg whites to stiff peaks. - Start beating and just as you see the egg whites fluffing up, stop and add a pinch of salt to it and start beating again. - Start adding the remaining half of the caster sugar to the egg whites in batches and continue whisking. - Now it’s time to fold everything together. - Start with the egg whites. Add them to the chocolate mixture in batches and start folding. Make sure you do it in one direction. - Then add the whipped cream (only 3/4th part of it while saving the rest for garnish) to the mixture and start folding. - Once all the ingredients are nicely folded in, it’s time to scoop them into the ramekins. Cover them with a cling film and put them into the refrigerator atleast for few hours (3 - 6 hours, depending on your refrigerator). - After few hours, get them out of the refrigerator and top it up with some whipped cream and chocolate shavings. - The delicious chocolate mousse is ready to be served.
looks very velvety smooth and delicious.thank you for sharing.VERY YUMMY.
OH my... this looks fantastic and so yummy!
One Kitchen - A Thousand Ideas Thank you :) Indeed, it is yummy and totally irresistible.
looks easy to make. I have tried many recipes from get curried 😁 , can we use chocolate syrup with butter to mix it?
What is the option of eggs
Hi Tarika..love your posts. Have tried most of your dishes..and they have come out well :) Can I request you for a spaghetti recipe?
Hey! How long do we beat the eggwhites? It never formed the soft or the stiff peaks! Can you help me out?! Thanks :)
you have to beat it for a long time. when it starts changing colours and becomes foamy thats when you know its done. Make sure the bowl is clean when you put your egg whites in and dont use a plastic bowl. Also use an electric whisk, it helps form it quicker.
can u show the eggless version?
This looks amazing😍 very tempting :D
in the double boiler method the bowl of water must be smaller than the bowl holding chocolate. that makes melting so much more easier and faster :)
+Shubh V Thanks for the suggestion ! :)
As before, easy n delicious.👍
Soina Singh Thank you so much :)
which brand chocolate u use
amazing recipe! can we use milk chocolate instead of dark chocolate?
The cream in the recipe will sweeten the bitter dark chocolate, which is why they say to use dark chocolate instead of milk chocolate
What music do you use for the intro? Please replyyy...
can I use a hand mixer to beat the eggs?
Everyone follow your recipe so easy & so yummy & beautiful.
+Ashraful Islam Thanks! :)
what can v add instead off egg
We r veg so I can't use egg ...plz ans
I JUST LOVE YOUR CHOCOLATE RECIPE'D
your recipes look sooooooo good I'm definitely going to try these
+sara arshad Thanks! :)
Is it sweetened whipping cream
yum!
Ottiti Spiti Thank you :)
hi again Tarika. .can I use amul fresh cream or do I need a whipping cream?
+Nivedita Singh you can try with amul fresh cream :)
Thanks. . :)
in making so easy and yummmmyy😁😁😘😘
+fiza tauheed Thanks! :)
hey...i am a vegetarian... is there any substitute for egg??
+MOMU AGARWAL Check out Eggless chocolate mousse recipe : ruclips.net/video/RR4K6Ma3Sc4/видео.html
🍨
I love ❤️ u yrr awesome
Make scones
You surely are an avid watcher of Martha Stewart videos.
can you give me recipe
+Qazi Kamran Ingredients:
225 grams dark chocolate (45% dark)
80 grams butter (room temperature)
3 egg yolks
3 egg whites
1 tbsp cocoa powder
50 grams caster sugar (used in 2 bathes)
200 ml whipped cream
Pinch of salt for egg whites
Method:
- Cut the dark chocolate into small pieces.
- Measure the chocolate and then add the butter to it.
- Heat little water in a pan.
- While the water is heating up, add half of the caster sugar to the egg yolks kept in a bowl and whisk well.
-
Once the water is hot, hold the bowl of chocolate pieces aver the
heated water. Make sure that the bottom of the chocolate bowl does not
touch the hot water at any point.
- Once the chocolate melts completely, set it aside.
- Add the coco powder to the egg yolk that you whisked earlier and then whisk the ingredients again.
- Hold this bowl over the double boiler and constantly keep whisking the mixture.
- Once it thickens, take it off the heat and keep whisking continuously.
- While you are whisking, start adding the melted chocolate to it and continue whisking.
- Once the egg yolk and melted chocolate mix completely, set them aside for a couple of minutes.
- Start whipping the chilled cream. Once whipped, cover it and put it back into the refrigerator.
- In the meantime, beat the egg whites to stiff peaks.
- Start beating and just as you see the egg whites fluffing up, stop and add a pinch of salt to it and start beating again.
- Start adding the remaining half of the caster sugar to the egg whites in batches and continue whisking.
- Now it’s time to fold everything together.
-
Start with the egg whites. Add them to the chocolate mixture in batches
and start folding. Make sure you do it in one direction.
- Then add the whipped cream (only 3/4th part of it while saving the rest for garnish) to the mixture and start folding.
-
Once all the ingredients are nicely folded in, it’s time to scoop them
into the ramekins. Cover them with a cling film and put them into the
refrigerator atleast for few hours (3 - 6 hours, depending on your
refrigerator).
- After few hours, get them out of the refrigerator and top it up with some whipped cream and chocolate shavings.
- The delicious chocolate mousse is ready to be served.
+Get Curried thank you
+Get Curried butt I want to make color black not brown can I putt more chocklet
Hey. liked the recipe. But you left the egg whites raw. like seriously?
i eat most of the chocolates while cutting..😂
hahah same
i am dying
dude u had a bigger bowl🙄
and what u did in that bowl was whisked those egg yolks🥴
if you r tempting me then i wont subscibe