How to Make the Best Classic Chocolate Mousse - Chocolate Mousse Recipe
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- Опубликовано: 12 авг 2020
- If you've made macarons or meringue, but you still have yolks left and don't know where to use them, here's a classic chocolate mousse recipe that's delicious, airy and coffee-flavored. 😋
Ingredients: 4 servings (4oz)
6 oz (170 grams) dark or milk chocolate
6 Tbsp (86 grams) unsalted butter
1 tsp instant coffee or 2 tsp vanilla extract (optional)
3 large egg yolks
1/4 cup (45-50 grams) granulated sugar
1 cup (240 ml) heavy cream
Serving: With whipped cream, chocolate chips or berries.
#chocolatemousse #classicchocolatemousse #mousse #bestchocolatemousse
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Instructions:
1. In a small heatproof bowl, combine 6 ounces of dark or milk chocolate, 6 tablespoons of unsalted butter, and 1 teaspoon of instant coffee. Place the bowl in a saucepan of barely boiling water. Stir until the chocolate and butter are melted. Remove from heat, but leave the pot of boiling water on the burner.
2. In a medium heatproof bowl, whisk 3 egg yolks and 1/4 cup granulated sugar until smooth. Place the bowl in a saucepan of barely boiling water and whisk for about 5 minutes, or until the mixture is pale and slightly stiff. Remove from heat.
3. Add the chocolate mixture to the egg yolk mixture, stir until combined. (The mixture with thicken.) Set aside until it cools down to room temperature.
4. Pour 1 cup cold heavy cream into a large chilled mixing bowl and beat on high speed for 1.5-2 minutes or until medium peaks.
5. Stir the whipped cream into the cooled chocolate mixture. Using a silicone spatula, carefully add the remaining whipped cream until smooth.
6. Divide mousse between 4 (6oz) ramekins, cover and refrigerate until set, about 1 hour.
7. Garnish with whipped cream, chocolate chips or berries, if desired. Enjoy! 😊
♡Thanks for watching♡
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I tried this recipe . It's turned out so good
Wow what a perfect chocolate mousse! Loved its texture 🤤 Thank you for sharing my friend. Have a great day😍
So incredibly delicious! Well done!
Thank you; I have never been able to do the heated eggs correctly, and yours has the best visual and text description.
Beautiful outcome. I love this recipe
This looks lovely. Thank you for the recipe x
Just made it and it’s perfect 🥰🥰
I've been looking at a lot of Chocolate Mousse recipes on You Tube. So far yours sure looks the best and have the consistency of what chocolate mousse should look like. I'm wanting to make some and I found the recipe I will be using. Thanks.
Im here because of my school project. I'll be making chocolate mousse. Thank you for sharing the steps
Omyy the texture is just perffff😍
Интересный рецепт👍, нужно попробовать.
its look yummy
Oh 😮 😋 I’m definitely making this tomorrow. I’m having guests over & this video has inspired me to serve this for them & me 😋
Just tried this recipe👌
One thing I've noticed about different simple mousse recipes is that I have to whip the heavy cream WELL more than 2 minutes to get that fluffy thickness. I had the mixer on the highest setting and was standing there for about 6 - 10 minutes getting it right. I have to wait for the chocolate and yoke mix to cool well more than 10 minutes. I had my chocolate mix sitting in the fridge for 15 minutes then had it sitting in front of a fan for a few minutes and it was still warm. I've heard an important thing about making mousse is that everything needs to be cold. Anyway, it turned out pretty good in the end. I left it in the fridge way more than an hour to get that "holey" aerated texture. Either way, it's going to be very good in the cake I'm going to bake for my birthday. Thank you for the recipe and video.
I know I'm very late, but happy birth day!! :) Me and my friend and making mousse and I thank you for your advice!
Also, someone has reminded me, this particular recipe doesn't include the "fluff/aeration" of the egg whites😨 I'm sure it's lovely though
Definitely trying this recipe 💕
Looks gorgeous😍
This is so beautiful and delicious! I enjoyed watching this video and the whole presentation and process is very professional! ❤️
Looks delicious
I made this today . To be honest this is the first chocolate mousse i have try and it was superb .
For those who trying to make chocolate mousse , give enough time to freeze 1 hour or 3 hour . When it's frozen and firm only it will taste the best
Should we keep in freezer.!!!u said it should be freezed ... an confused
@@panipoori8961 freezer is better .
I kept in freezer and it was frozen and it tasted heavenly.
If u keep in fridge it will be creamy and creamy consistency doesn't give much taste .
@@BintAynie1999 will try one frozen..😁
this is fantastic,already try this recipe. a little bit sloppy but worth all the hardwork👍👍👍👍👍
Very nice looks delicious thanks for sharing greetings from Dublin Patricia 🇮🇪
Hi! Amazing chocolate mouss and looks very delicious! Will this mousse be structured enough to sit in between 4-6 1/2 inch layers of cake? I have been struggling to find a chocolate mousse recipe that isn't too runny!
My favorite dish ilove it keep it up I
This was my first time making a chocolate mousse, wow! It was amazing, everyone loved it too. So light and creamy, topped it with strawberrys and whipped cream. Very easy to follow video, thank you, im well pleased. 🤗x
Omg this looks so delicious. I want to make this right now. You have some great recipes. Thanks for showing us how to make this.😎👍🥰👌😉
What is heavy milk?
Can i prepare the egg chocolate mix 1 day prior and add into cream the other day??
I don’t know 🤷♀️ sorry.
Nice
Delicious! Would you be able to beat the chocolate on low speed into the whipped cream, instead of by hand?
No, its will be a chocolate cream.
Does it have to be the egg yolk only or can you just add the full egg
Egg yolks
Is the texture of the mousse grainy or smooth?
Smooth.
When cream add to egg York & chocolate mix , does not smooth . A lot of black bits。 wonder why ?
While I was melting chocolate and butter on double boiler it kind of got rubbery... !!! Is it normal ....
Should I use Room temperature butter or chilled butter
You should use room temperature butter. It's okay, if your texture is rubbery, add whipped cream and your texture will be smooth.
Can we use whipping cream instead of heavy cream
Yes.
Which cream is to use in this ? Dairy or non dairy?reply pls
Dairy Heavy whipping cream.
Hey, I live in India and in a small town so I dont have access to full fat cream. Only low fat cream is there. Can I add any form of fat to compensate? Like butter/oil.
you can use beaten egg white
It's a choc creme, not a mousse - no egg whites. Enjoyable taste but not as elevating. I would also suggest less butter in the choc mix. The mousse approach wouldn't require the butter (which is primarily for the 'gloss' it lends).
If making with eggs... should we use the Egg whites ( whipped) uncooked..!!!
Exactly right. It’s not mousse
Appreciate the person who made it
Oh yeah, I forgot about the egg whites lol. I got so engrossed in the video I wasn't really paying attention. Thank you for bringing this up👍
I wouldn’t use that much butter 🧈 either!!
Thank you. Is the chocolate sweetened or unsweetened?
Chocolate sweetened.
The chocolate mixture was split in the video and then suddenly it wasn’t. It was too hot I think. Will it come back as you add the cream or with a electric whisk better?
At what minute did the chocolate split? if you add whipped cream and fold gently, you get a smooth mixture like mine. Don’t use electric mixer.
@@favoriterecipes9861 just on 3 minute on vid and just before and as you were adding the lightly whipped cream it looked a little oily and separated than it wasn’t.
I understood what you meant ... I think there was some mistake when she mixed chocolate and egg mixture ... the curdling started to form there it self... whn she mixed with whipped cream it was getting to hard to blend envy thing.. So she changed the whole thing and started Fresh.( Not sure why she hide it) . you can see the clean bowl at 4:06 th minute..
She could have told what and where it went wrong
@@panipoori8961 No, she didn’t start again. I have had several occasions where a recipe split, but mixtures homogenize again after incorporating other ingredients.
@@8xXcoolbeansXx8 thank you...
I'm trying to figure out the easiest method for making this.
Can't deal with pudding. The taste, consistency, texture. Awful.
However, mousse?
LOVE IT!
The difference is mousse isn't cooked, pudding is
Dark Chocolate being my fav.
What can I use instead of whipped or heavy cream
Don’t know sorry.
Egg use wipped egg white
Do I add all of the whipped cream? If not, how much?
You must add all the whipped cream.
If I don't have heavy cream can I use whip cream
Yes.
can you use chocolate chips
Yes.
What can I do if my whipped cream never thicken? I live in hot weather
You should use heavy cream for the whipping, it will definitely be thick.
Try to put the bowl and the whisk attachment in the freezer for at least 30 minutes. It works every time for me.
@@g.krishtikaneerahoo3934 thank you!
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I made this today. However, after mixing the chocolate mixture and whipped cream, there were tiny specks of the chocolate mixture. It wasn't entirely smooth. Didn't I fold the mixture enough? Please let me know what went wrong.
Next time, strain the chocolate through a sieve so that there are no lumps.
Who ever watch this i want to let you know how food is indeed something we seek what we need in life but there s something else what we can provide and that is to seek afther something afther a goal to find right way and that way is our Lord Jesus Who is the way truth and the life who is a goal true goal who paid the price on the cross for us sinners to fight towards future to live in present to belive what we can achive to appreciate things we have may our Lord bless you all who read this may God bless you your families that you remember how appreciated you are Amen
I made it. It was wonderful, but I chose 75% chocolate. I would go down in percent, and it will be even better. It is very rich, and if you are older like me, eat sparingly. It will effect you.
Do I have to add coffee?? I’m allergic:(
Can be skipped, but it will be a different taste of mousse.
how do you live?
I did according to the video, but didn’t get the pouring consistency at last..🤔
Me too😭
If it was thick then the whipping must have gained so much air if u keep stirring it a little bit harder it will get a little pourable if it was really liquidy then u might need to keep it in the refrigerater for about 5 -10minutes and then whisk it a little bit
no egg white?
Yes, no egg whites.
Can you use double cream instead of heavy cream?
I think yes.
@@favoriterecipes9861 okay thx
It is sane
@@jingdemitrack5881 okay thanks
No whipped egg whites?
No, there are no egg whites in this recipe.
I noticed they pasteurized the egg yolks in this recipe.
What's the substitute of eggs?I don't eat eggs
Same question
Chocolate Pudding Recipe - Just In 5 Minutes ruclips.net/video/cwvZ0SeCfBI/видео.html Just don't add egg yolk
how many people can share?
4 servings (4oz)
My butter didn't mix with the chocolate,
I made this recipe for my wife's work...they didn't like it unfortunately. They said they felt sick as it tasted like eating butter. I followed the recipe and not sure where I went wrong
I'm sorry about what happened. This recipe is correct, and if you did everything like in this video, then you should be very happy with the result. This mousse is so delicious.
@@favoriterecipes9861 not sure. I checked other recipes and most of them use the egg white. I used milk chocholate which probably had a higher fat content
Must be great although it ain't the classic recipe
4:04 to 4:06….. i saw it…. 🤨
Not a classic mousse, which includes the beaten egg white.
You mean the heated Egg whites are Raw...!! Is it recommended for kids to consume raw eggs
man oh man do i hate the never ending story
I can’t eat raw eggs
I have another mousse (chocolate pudding) recipe on my blog without eggs. 😁