How to Make Caramelized White Chocolate Mousse | Let's Make Dessert
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- Опубликовано: 17 авг 2021
- Watch and learn, cook along, or gather inspiration for your next baking project - Let’s Make Dessert is the soothing, POV experience of an intermediate home baker using her favorite sweet ATK recipes. In this episode, Magda makes Caramelized White Chocolate Mousse.
Get the recipe for Caramelized White Chocolate Mousse: cooks.io/3srkR2b
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Please do more like this. This format is so easy to work along to, and the fantastically soothing voice is just a bonus. Thanks.
This blew my mind. I watch a lot of cooking videos and shows and this was something I've truly never seen before.
Very cool looking and beautifully shot!
When you're adding the water in at 4:10, you're not actually replacing water lost in the oven. Chocolate has a moisture content of 0%, so there is no moisture to cook away in the oven. When you add the water, you're not actually reconstituting the chocolate, instead you're making a water ganache, which makes it easier for the water-based egg yolks, egg whites, and whipped cream to mix with the chocolate.
The 0% moisture content of chocolate is well documented, but you can see proof that you're not reconstituting chocolate because the mixture that you make doesn't re-solidify at room temp. As previously mentioned though, this was a cool recipe and a beautiful video. I'm looking forwards to seeing the next one!
Thanks so much! The more you know, right?
why would adding water makes it easier to mix the chocolate with oil based (yolk and cream) products? don't they repel each other?
@@laurenburger1915 I'm still very much learning the science behind chocolate, but here is what I understand to be happening:
Solid chocolate is a suspension- solid particles are suspended in crystalline cocoa butter. In dark chocolate those particles are cocoa solids and sugar; in milk chocolate they are cocoa solids, sugar, and milk solids; in white chocolate they are sugar and milk solids.
When chocolate is melted, cocoa butter crystals become liquid and the suspension becomes less stable. If at this point a small amount of water gets in the chocolate, it seizes. To my understanding, this is most likely from the hygroscopic sugar particles in the chocolate absorbing the water and coming out of suspension, clumping together and causing other solid particles to clump as well.
If you continue to add water and agitate, you can create an emulsion- a stable mix of immiscible substances, like oil and water. Your basic ganache is a fat-in-water emulsion: individual microscopic bits of cocoa butter and butter fat contained in tiny fat bubbles inside a continuous volume of water.
Eggs and cream are both oil-in-water emulsions as well. They have a high fat content, but are mostly water. Because of this, they are fat suspended in water, not water suspended in fat. Heavy cream is is about 57% water, 37% fat, and 6% milk solids. Egg yolks are about 25% fat and 50% water. Also of note is that egg yolks contain lecithin- an emulsifier that is polar on one end and non-polar on the other. This means that one end of the molecule attracts water and the other attracts oil, and they help emulsions from separating.
Once you form the water-in-fat emulsion of the water ganache, it's easier to mix in other water-in-fat emulsions like cream and egg yolk.
@@ramrod132 that makes so much sense, thank you for explaining :))
@@laurenburger1915 You're welcome!
I made this but did it in one pan because lazy and added a chocolate cookie and pecan crust for some crunch and contrast. It turned out great! I served it with strawberries, raspberries, and blackberries and it was wonderful. It's delicate and fluffy but if you're careful it's still sliceable with a crust underneath. It has a wonderful salted caramel quality to it and I think if you presented it to a white chocolate hater without telling them it was white chocolate, they probably wouldn't realize.
Even without taking into account making an extra element like I did, I will say this is a bit labor-intensive when it comes to doing the dishes: you've got the stand mixer, the pan, the strainer, the bowl you separated the egg yolks into, the bowl you mix everything together in, at least one spatula, the strainer you wash your berries in, a knife and cutting board if you want to cut larger berries or remove stems like with the strawberries. Plus it takes a bit of time to make and to set. It can end up being altogether a lot, so I wouldn't make this my weeknight go-to, but it's delicious and not a technically complex or fiddly dessert, and it looks very fancy, so it would be a great thing prep the day ahead for a party or something to impress people with or just to have yourself if you feel like eating something that feels luxurious without being overwhelmingly rich.
I’m always looking for white chocolate recipes that aren’t crazy sweet for those in my family that can’t eat milk or dark chocolate. Although this takes time, your presentation spells it out really well. I’ll vote for more like this. Not just simple steps but the format is quiet & soothing. If I’m baking it I’ll have plenty of noise & panic in my own head. A calming voice might help me slow down & take it step by step. Thanks for sharing & I agree with other commenters - more please ✅
What a beautifully shot and fun new series! This recipe looks absolutely delicious. Can't wait to see more!
Wow........ This looks amazing, I think I'm going to have to make this for my Grandma one of the next couple of weekends.
It looks like peanut butter fudge in its middle stages. This looks so delicious 😋
Super cool format. Oh and the dessert looked fantastic as well!
I don't even know if I'll make this recipe but I couldn't stop watching it. Please have more videos like this. Really great format and Magda sounds very real/unscripted (in a good way!). Much better than other over the top and scripted recipe videos.
This presentation has it all - style, science, and an amazing way to make my mouth water from impatience! Beautifully done!
OMG! That's gorgeous!! I've got to try that!!!
Did you..?
I love these videos and can't wait for more. Definitely going to try this.
Pro tip. Lay all ramekins on sheet tray. Then pull one piece of wrap over the whole tray. It’s all about efficiency of time.
1/4 sheet pans ftw
Extra pro tip... Individually wrapping them as opposed to your bone head idea means you only have to unwrap one at a time instead of the whole pan which could also become compromised. Do you sheet wrap your station in a kitchen when closing or individually wrap them as you should? Se concept. Pros know.
Looks delish! I think my family will love it! Thank you!
I never thought to caramelize white chocolate. Super cool!
My favorite dessert of all time. I’ll have to try this version!
Top Tip: Use a dedicated cutting board for Chocolate. The chocolate will pick up the onion flavors, even from a clean cutting board. I have one cutting board I use for nuts, chocolates and fruits, then one I use for vegetables and meats
Sounds reasonable. I got ones the different meats.
hey, this is a brilliant recipe! Thank you, well done, much appreciated!
This looks refreshing
It really looks good! I had never thought of incorporating whipped cream. In France, we use just 60-70% chocolate, egg yolk, egg white and a pinch of salt. My son likes white chocolate, so I'll try your recipe for him. Thanks!😀
Beautiful!
Wow. It looks so delicious - and while I’m not a huge chocolate fan, I do love me some white chocolate!
This was amazing to watch. Who knew you could do this with white chocolate? Thanks.
I really like the clear style of this episode. Magda is really good.
Oh I am excited to make this.
I like this format.
I love Le Creuset. I want the whole set.
Looks awesome! I might try substituting some Grand Marnier for the water just to see what happens... Thanks. More please!!!
you might be onto something. coconut rum might be good too
ooOOh that sounds amazing
I didn't get it perfect but I did succeed in making this and it was very tasty. Thanks for the recipe and video which I don't feel left out any steps, much appreciated. It is pretty easy if you don't count the stress from carmelizing the white chocolate.
So glad you liked it!
Magda sounds so nice !
The serious chocolate lovers appreciate how apologetic you are about white chocolate :P
I had caramalized white chocolate with foie gras before at a fancy restaurant it was delicious. Can’t wait to try this.
That sounds stupid good
I really like this presenter! More videos please!
Does anyone know the brand of the ladle?
I wish she could read me bedtime stories with that voice
Please, more of this format with this person! Enjoyed this...bravo.
Can I use brown butter instead of white chocolate?
You had me at Caramel
Think this is a great way to enjoy white chocolate
Would this work with sugar free white chocolate? Or would it not brown from the lack of sugar?
Dark White Chocolate 🍫
I question anyone who qualifies a dessert that takes at least four hours, involving several trips to the oven so that the chocolate doesn't scorch, separating eggs, whisking and folding, while ensuring the mousse doesn't deflate, as "dead easy to make" (0:42).
Don't get me wrong, I don't have an issue with the dessert-it looks delicious and worth the effort, but let's be realistic here. This isn't easy.
It's not that difficult either. Perhaps you don't bake much.
Seriously, if you have that much of an issue moving between the oven and the counter multiple times, you should NOT make any desserts.
ANY!
Instead, increase your intake of veggies and cut any and all sugar.
And start exercising.
Each step is easy, it's just very time consuming and will create a ton of dirty dishes. It's really only 'worth the effort' if you are lucky enough to have a dish washer. Also, please don't make this without washing your berries.
No, that's the definition of easy. Ease has nothing to do with time spent or the amount of dishes produced
Many steps and lots of time aren't hard. Each step is quite simple.
A hard recipe is one where technique is extremely important, and hard to learn.
Biscuits for example.
And if you think biscuits aren't hard, go find a Southern grandma that's been making them for 70 years, and make them beside her as she makes them, copying her.
You will notice a difference, to put it mildly.
It FEELS like turning white chocolate into chocolate.
Wegmans Heavy Cream! Yay!
Where are you getting pasteurized eggs in the shell? I know America's Test Kitchen is based in Boston. I used to be able to get them but ever since that particular company bought out they've been impossible to find in Massachusetts.
If pasteurized eggs are very important to you, you could make them with a sous vide machine. Theoretically you could also make them with just a cooler, a pot for boiling/heating water, and a thermometer.
Try a method from CupCakeJemma, and they just use the microwave, super easy.
What if you brûlée it?
I never really cook white chocolate, I must try this recipe! Thank you 🙏
While I appreciate the well done content, I'm stunned that an ATK presenter would use a "knife as a bench scraper" and dull an expensive knife when a real bench scraper is likely handy.
She did recommend using the non-sharpened edge of the blade to scrape
@@steveraglin7607 Absolutely right... in the voice over she does say that. Unfortunately, not once in the video does she actually do it. Wonder if an ATK editor saw the vid, cringed and suggested she correct it in post. Which is cheaper than redoing the segment.
Hi, Can you make this with sugar free white chocolates?
I'm not sure...I will say that there's no added sugar in this recipe. All the sweetness comes from the chocolate itself, and of most desserts, I don't find this one to be that sweet.
The eggs don’t seem cooked?
Surely a quicker and safer way to get virtually the same mousse is to boil a can of condensed milk, as for dulce de leche, then add melted white chocolate, eggs and whipped cream.
And what would have happened if the baking of the chocolate did not involve so much removing and mixing but left alone for longer periods of time (?)
@@ArtU4All it would scorch on the bottom.
@@bettycombatboots
Even at lower than 300F?
The sugar syrup that melts out of yams when I bake them at 300F does not get scorched. But it does at 325F
@@ArtU4All there are a lot of crystalline structures in there that are not sugar. It takes hardly any effort at all to scorch cocoa butter
ATK
Hi 🤗🍽❣
Salutations 💌
This dessert looks lovely, but it is definitely not an easy dessert and should not be described that way imo.
So I have a question.
I thought water around chocolate was a no-no because it will seize? I understand, that white chocolate isn't "technically' chocolate. Is that why you can add water right to it?
They never answer comments. I agree with you that water will make it sieze.
From what I understand, water will make the chocolate seize, but if you keep going, it’s not permanent. The best example I could give is to this is if you find a RUclips video showing how to make a chocolate ganache with chocolate and water. I’ve seen it before, and it’s crazy because I didn’t think it was possible!
Great question, I've seized many a chocolate ganache. I'm not sure why it works in this recipe, but the water makes it smooth every time I make it.
I thought we had a typo when I read the title.
each bar is 4 ounces so you would need two.
Another "I" "my" recipe.
Fan or no fan in the oven? Pre-chilled dishes? Eggs room temp or chilled? Water chilled or room temp? You are great, just watch Julia a little. She hits the details and problems as she narrates. This is complicated but you made it look easy and delicious. Final portion weight would also helpful.
If a fan isn't mentioned I usually assume no fan.
I 'm wondering what caramelized white chocolate would taste like. Can't think of an equivalent.
Tastes very similar to dulce de leche, especially Argentinian and Uruguayan ones, but far richer.
It tastes like well caramelised milk solids - think dulche de leche, or the nuttier fudgier flavours you get from brown butter.
Boil a can of unopened condensed milk 4 hours . Ice cream topper MMMM 😋
@@barbaracholak5204 I will definitely try that
@@danielmoura9421 haven't tried the Argentinian or Uruguayan ones. Any brand suggestions? I will look online
Ohhh this is seduction in a bowl! How do you keep your clothes so clean?
all six servings for one person
White chocolate isn't chocolate!
Now make it vegan!
That's up to you, make it vegan.
@@barbaracholak5204 I can't even find vegan white chocolate locally.
More than 5 teaspoons of sugar per serving, yet your only health concern is the eggs? Alrighty then 🤪
I wish you would answer some of the really great questions in the comments. Chefs should always answer questions please. Can you please make a small effort.
I'm usually too scared to check the comments :( and I'm definitely not a chef. But I'll do better to check for questions in the future.
Good, I'm sure, but a much, much too fussy recipe for a chocolate mousse
"It's so buttery" lol cause it is butter? Cocoa butter.
Look great though. I'm not a fan of super sweet stuff.
I’ll pass on the uncooked eggs
You can use pasteurized yolks and whites. They’ll usually come in refrigerated cartons or small bottles.
@@danielmoura9421 the problem in the ones in the bottles as they don't whip very well. At least the ones I've tried. Even the whites of the pasteurized shell eggs take awhile to whip in my experience
We don't need to see you pour into every ramekin please.
I don't like white chocolate
This is not something our family could afford. This person/ATK is out of touch with current events, food shortages, rising grocery prices, pandemic issues. Maybe she should watch the news!!!
Wow I'm really surprised that you even own a device to make youtube comments if your family can't afford 3 Chocolate bars, 2 eggs and some heavy cream 😂 😂 😂
ATK seem to be trying for different demographic. I prefer Julia, Bridget, and complete , sensible , family recipes presented by people who have actually cooked for years.
Yeah, thanks for the pointless shaming. Go watch something else then.
@@chrishauck2685 Facts are shaming?
@@adelechicken6356 this is supposed to be a special, decadent dessert, not nutritional in any way. Thankfully dessert isn't a food group, so you can simply pass on this recipe and make something else. If you want cheap mousse, do cocoa powder, whipping cream, sugar and vanilla.