This has been a true game-changer for me! Thank you so much for these precious tips! I’ve learned that details surely matter! Standing ovation to your admirable work!
I followed Julia Childs recipe to a T and would always get the beautiful billowy and flowing mousse when setting that I see in your videos. Having watched so many people make it before and have a much thicker, stiffer mousse before setting I thought I was doing it wrong. This video puts my mind more at ease.
Hello! Thanks for your question. I do like those mousses, yes, but don't often make them. I feel I can get the chocolaty and creamy texture I want out of something that's simpler. Best recipe? That's so hard to say! I translated and adapted a recipe by Philippe Conticini that's my go-to, so probably that one!
There are two possibilities: use egg whites instead of cream to lighten the mixture. Ensure you have stable beaten egg whites. Also, do not pipe the mousse once the egg whites are folded in but instead gently pour it into a serving dish. Piping can constrict the mousse and deflate the air bubbles, making the mousse more dense.
If a chocolate mousse hasn’t set to a spooning texture, or especially remains runny, after it’s been refrigerated then I would say the mousse isn’t formulated properly. Whipping it when it’s chilled may help bring some body to it but probably won’t result in a properly textured mousse. What was your recipe? Please provide the exact chocolate you used.
This has been a true game-changer for me! Thank you so much for these precious tips! I’ve learned that details surely matter! Standing ovation to your admirable work!
I’m so glad to hear! And thank you so much for your comment.
Amazing I always over mixed my webbing cream which lead to the mousse to saperatr
I’m so glad it helped! Thanks for commenting and please do share any other experiences.
Thank u for the valuable inputs😊
My pleasure 😊
love your suggestion to not over whip the aerator. really enjoying the voice-over format too!
Thank you, Patricia! I'm trying to address those problems I see most often. :)
This was super useful thank you!
You’re welcome, I’m glad you found it helpful! Chef Zach
I followed Julia Childs recipe to a T and would always get the beautiful billowy and flowing mousse when setting that I see in your videos. Having watched so many people make it before and have a much thicker, stiffer mousse before setting I thought I was doing it wrong. This video puts my mind more at ease.
So glad! Thank you for the comment!
Nice explanation.What’s the percentage of cocoa butter in the chocolate?.Thx
Thanks for your message! For the Valrhona 61% cacao Extra Bitter, it's 10.2% cocoa butter.
What is your opinion about chocolate mousse which is done with pate a bombe, and what do you think is the best recipe for chocolate mousse?
Hello! Thanks for your question. I do like those mousses, yes, but don't often make them. I feel I can get the chocolaty and creamy texture I want out of something that's simpler. Best recipe? That's so hard to say! I translated and adapted a recipe by Philippe Conticini that's my go-to, so probably that one!
Wonderful video! Thank you. What do i do if it splits? Is there any way to fix it?
Thanks for your comment and question! You could try folding more whipped cream into it, just be sure not to deflate it by overworking it!
What do you do if it’s too runny ?
Hello. You can always melt more chocolate into the mixture until it thickens to the consistency you want.
how do i make it so that u can see air bubbles inside the mousse?
There are two possibilities: use egg whites instead of cream to lighten the mixture. Ensure you have stable beaten egg whites. Also, do not pipe the mousse once the egg whites are folded in but instead gently pour it into a serving dish. Piping can constrict the mousse and deflate the air bubbles, making the mousse more dense.
If the chocolate mousse is runny after refrigerating then do I whip it again?
If a chocolate mousse hasn’t set to a spooning texture, or especially remains runny, after it’s been refrigerated then I would say the mousse isn’t formulated properly. Whipping it when it’s chilled may help bring some body to it but probably won’t result in a properly textured mousse. What was your recipe? Please provide the exact chocolate you used.
i knew I f** up, I chilled my melted chocolate too long.
I’m glad the video helped - practice practice practice :)