Eggless White Chocolate Mousse with white Chocolate Spoons Dessert Shooters
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- Опубликовано: 25 май 2018
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RECIPE:
Courtesy of the fabulous @TheRecipeGuy
Ingredients: Makes 12-15
200g black/white chocolate
600ml hot whipping cream
1 cup melted white chocolate, for spoons
Edible pearls
Edible gold lustre dust
Vodka or lemon extract
1) Finely chop the dark/white chocolate and add it to a measuring jug.
2) Pour the hot cream over the top and stir gently until all the chocolate has dissolved.
3) Wrap it with cling film and refrigerate overnight, or till completely cool.
4) Remove the cling film and whip the mix to stiff peaks using an electric whisk.
5) Gradually pipe the mix into 3 dessert cups a little bit at a time, then put it in the fridge.
6) Pipe the melted white chocolate into a spoon mould tray and bash it down to level it out.
7) Scrape away the excess with an angled spatula and refrigerate for 20 minutes until set, then gently remove the spoons from the mould.
8) Add some gold lustre dust to a small dish and mix in some vodka or lemon extract.
9) Brush the golden mix all over the chocolate spoons and let them dry completely.
10) Place one spoon onto each mousse cup, then place an edible pearl on the spoons.
11) Enjoy!
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#WhiteChocolate #Mousse #Eggless 
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ما شاء الله خدمة متقونة 100%100 تحياتي لشاف 👍👍👍👍👏👏👏👏
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How nice and delicious. Thank you!
You're welcome! :-)
I love all your recipes!!
Thanks :-)
Lovely!
Thank you!
Easy and delicious! 😍👌❤️
Thank you! :-)
Did you try it?
You are só talented! Kisses.
35pbb thank you!
👍👌🏻😁! pls mk more videos using the russian ball tips if possble🙏🏻😃
I'll try ;-)
Could this be used as a replacement for icing a cake?? I’m not a fan of buttercream frosting
👍😍
Thanks :-)
Hello! I have a question with the way you make the chocolate spoons. What exactly did you use to make it? Was it only white chocolate melted? And what brand white chocolate did you use for it? Because I've tried making chocolate spoons before and as soon as I took them out of the mould, they either melted in my hand or snapped instantly and then eventually melted. What can I do so that they are actually really hard and don't melt? I'm a baker myself and still trying to understand how to master certain things :)
If you use "real" chocolate it will need to be tempered or the spoons will melt when handled. Otherwise you can use Candy Melts which do not need to be tempered or you can use Nestle's White Baker's Melts which also don't need to be tempered.
Hi my name is Rosie.. I just admire ur creativity beautiful I should say..
Thanks so much Rosie! :-)
❤❤❤
evelin horváth thanks! :-)
I didn't know it was that easy to make the white chocolate mousse! How long does ganache keep? Mines probably 2 months old. Maybe i should start over? Can't wait to make this yummy!
Yes! It's super easy! If your Ganache has been in the freezer it will be ok but if it's been in the fridge it would be best to start over :-) The firmer the Ganache, the firmer the Mousse.
Cupcake Savvy's Kitchen ok. I'll start over. I should've stuck it in the freezer. I love white chocolate so i can't wait to make it!
How does it taste
Ola amei essa receita qual a durabilidade desse ganache? E da para espatular bolo? Estou procurando assim tipo chantilly
Oh also, can I ask where you bought your spoon mould from?
Silicone spoon mould amzn.to/2J3HzJx
love it! Can i use your recipes in my home based business? thanks
Yes you can. I wish you all the best :-)
@@CupcakeSavvysKitchen aww thank you so much! you're the sweetest xx i'll let you know how it goes :)
@@dollarhs How are you doing with your business?
🤗😍😍😍
Thanks :-)
Sorry for the delay because I was in the school, but very satisfying 🎂🍰😍😍
Thank you. I hope you are enjoying school :-)
hi... How much time does the mouse need to be in the fridge before eating?
May I know which heavy cream u have used??
Can you use milk, dark or couverture chocolate instead of white? Find it too sickly sweet.
Yes, it's exactly the same process.
😋😋how much cream did you use
Please refer to the ingredient list below the video ;-)
Hey can you help me with something? I did half this recipe exactly as guided but chilled for 3-4 hours till it was completely cold. But I've been whipping for ages but it just doesn't get to stiff peaks. It's too soft and I wanted use it to stack, please help
I love the concepts, it’s quite pretty. Except, this is Not “White Chocolate Mousse”.
It’s Whipped White Chocolate Ganache!
Jane Deadlock mousse comes in many forms and this is a delicious eggless one. My absolute fave!
@@CupcakeSavvysKitchen mine became basically whipped cream. i followed the ingredient amount, do you know what went wrong?
Can I use milk choc instead of white x
Yes ofc
Does it lose it's consistency/melts if kept at room temperature?
Yes. It will soften. Also I think it tastes a lot nicer chilled.
Beautiful and easy... I love the hygiene that u maintain in all ur videos.... Thanks
Thank you! :-)
Is it the same as in Ghana? Is it possible to bake a cake and make it stable?
can you add food coloring to this ?
Yes you can :-)
Hi I tired making this mousse but noticed that the mixture curdled .. I left it in the fridge for 2-3 hours is there any reason why this would happen?
I warmed the cream on the stove and poured it onto Belgium chocolate. I used a hand mixer and noticed the mixture turned grainy.
It needs to be FULLY chilled...overnight is better. When I am in a rush and don't leave it overnight, it curdles...when I do leave it overnight there is a lot more room to move with whipping without the worry of it curdling.
Cupcake Savvy's Kitchen thank you for your reply will definitely try it chilling the mixture over night 😊
Generally it is 3 parts chocolate 1 part cream right? Why it is opposite here? Will this set with this measurement?
Can you add food colouring to this?
Yes but u can’t add liquid food color as it will seize the chocolate you should only use gel or powder food coloring
Ingredients:
200g black/white chocolate
600ml hot whipping cream
1 cup melted white chocolate, for spoons
Edible pearls
Edible gold lustre dust
Vodka or lemon extract
1) Finely chop the dark/white chocolate and add it to a measuring jug.
2) Pour the hot cream over the top and stir gently until all the chocolate has dissolved.
3) Wrap it with cling film and refrigerate overnight, or till completely cool.
4) Remove the cling film and whip the mix to stiff peaks using an electric whisk.
5) Gradually pipe the mix into 3 dessert cups a little bit at a time, then put it in the fridge.
6) Pipe the melted white chocolate into a spoon mould tray and bash it down to level it out.
7) Scrape away the excess with an angled spatula and refrigerate for 20 minutes until set, then gently remove the spoons from the mould.
8) Add some gold lustre dust to a small dish and mix in some vodka or lemon extract.
9) Brush the golden mix all over the chocolate spoons and let them dry completely.
10) Place one spoon onto each mousse cup, then place an edible pearl on the spoons.
11) Enjoy!
Fantastic👏👏👏 Thank you 🙏 😊
How many cups is 200mg and the 600ml please?
Hello does the whip ganache need to stay refrigerated?
Yes it does.
I see you have ingredients of vodka or lemon extract but I don’t see you you use it in making this mousse.
The vodka or lemon juice is for the rolkem gold painting of the spoons. It's not meant to be in the mousse.
Did you watch the full video? It was used to colour the spoons gold.
You used milk to dissolve the chocolate?, what about the whipping cream?
I used hot whipping cream ;-)