I do love the idea of how he made the mousse. The only thing that’s irritating is that most chefs don’t mention the consistent of the ingredients...how much am i suppose to know to put in the ingredient?
I used about 125 g dark chocolate. It was 85% but if that's too bitter for your taste use a lower percentage like 70%. About 25 g of butter. I used salted cause thats all I had. It was fine. 3 large eggs. Separate them. The egg white whisks better when at room temp. About 50 or 60 g of caster sugar (that's what we call it in the uk). It depends on how sweet you like things. It was sweet enough for me. Optional things to include (but maybe this chef will judge me for adding stuff 😜) - 200 ml double/whipping cream. Whisk till soft peaks as its harder to incorporate if its too stiff. Add a third to choc mix then slowly incorporate along with whipped egg whites. Personally I prefer it with a bit of cream as it didn't feel so sickly rich after. But if you want it to look as smooth as his then leave out. You can also add 2 tbsp of strong coffee when melting chocolate. I think it neutralises the bitterness of bitter chocolate or something. You can't taste it so don't worry. 1-2 whole orange zest added to the melted chocolate mix for a chocolate orange mousse.
I've gone to Paris about four times and every time I go to Paris always have my chocolate mousse and Mike Fisher sandwich I love it was a ham and the cheese I miss Paris so much when you were making this desert I thought of Paris and thank you for your wonderful instruction your accent is not an accent to me and so used to be yours people speak English with a French accent I wish I was back in Paris I love that City so much it's such a city of no one this color or that color and embrace every moment thank you so much for a wonderful day that I had watching you Mercy Mercy Mercy
I clicked on this video because I didn’t believe there was a person named Ludo in real life lol. Make sure not to let this guy near any magic wands or spellbooks.
??So, the tempering of the chocolate & butter is sufficient enough to cook the eggs, thus making it safe to eat?? I seriously don't know that's why I'm asking...thanks.
I tried making this but after chilling for 4 hours the upper part was good and spongy but the lower part had a layer of liquid chocolate. How to fix this?
Hi. Your egg whites should be very firm. Pro tip : one drop of added water from the tip of your finger and a pinch of salt in the egg whites will help them get firm. Actually I never make a meringue with sugar but rather beat the eggs whites alone with salt. And when folding the chocolate into it, do it sloooowly, sloooowly so as not to break the air bubbles. Use a spatula to really scrape that chocolate from the bottom and bring it back to the surface and again, slowly. Also, it might be that your chocolate ganache was hot when you folded it into the eggs, resulting in the eggs cooking when in contact with the chocolate and giving off water. This is why the grease from the butter and the cream is so important, as the emulsified cocoa butter / butter / cream and water from the eggs hold the mousse together.
I've never had to chill mine to get firm. Whip egg whites and heavy cream until they hardly move anymore in the mixing bowl. Kitchen aid mixer is a god send.
Chocolate Mousse 😇 Place in a bowl, 1 and 1/2 cups of powdered sugar, 1/2 cup of Hershey cocoa powder and soft 1/2 stick of butter. Use hand mixer making a crumble for 3 minutes. Add 1 tsp salt, 1 tsp vanilla, 1 cup of heavy whipping cream into same bowl and mix for another 2 to 3 minutes. Enjoy.
Other ideas: Strawberry Mouse and Chocolate Raspberry Parfait Other Gelatin methods are cornstarch, butter, Marscapone Cheese, Whipped Heavy Cream, Italian meringue of Egg whites and sugar whipped. Topping of: Strawberry sauce: Strawberry pureed and Granulated sugar cooked Caramel Sauce: sugar, butter, heavy cream
you never had an egg milk dring in the morning if you don't have time to eat? my mom use to make us that MILK WHOLE EGG and some brown sugar IN THE MIXER and drink it up et HOP to school
@@Inazarab basic recipe. 1 lb semi sweet choc. 10 eggs. 1 qt heavy cream. No coffee, sugar or butter, they are emulsifiers used by people who don't know how to make mousse.
Quit asking for the ingredients. Do research, study, find your own method and recipe. Thank you chef for the vid. Y'all, leave it be.. There are other videos showing recipes.
PREP: 10 Minutes
COOK: 10 minutes
TOTAL: 20 minutes and 4 hours cooling time in the refrigerator
SERVINGS: 4
INGREDIENTS MOUSSE
188g 70% Dark Chocolate
94g Butter
6 Egg Yolks
6 Egg Whites
50g Sugar (for the yolks)
44g Sugar (for the Whites)
250g Sweet Strawberries
You're welcome. Online Chef Ludo Lefebvre for recipes.
is this the same recipe?
This would take more than 20 minutes with all the different ingredients and bowls
voila: MOUSSE
188g 70% Dark Chocolate
94g Butter
6 Egg Yolks
6 Egg Whites
50g Sugar (for the yolks)
44g Sugar (for the Whites)
Thanks for the recipe. This is really good with clear instructions. I never knew it was this easy.
What recipe? lol
"Cook with confidence using Bon Appetit's kitchen tips and recipes....."
Literally on its description!! 🤦🏼♀️ 🤷🏼♀️🤣 🤣 💀 Except for the recipe...
I do love the idea of how he made the mousse. The only thing that’s irritating is that most chefs don’t mention the consistent of the ingredients...how much am i suppose to know to put in the ingredient?
That is all ok, but how much of each ingredient do we have to use?
That is not important here, chef is teaching technique not recipe.
Think music theory vs learning songs
Yes it is Very important !!! otherwise nothing comes out
I used about 125 g dark chocolate. It was 85% but if that's too bitter for your taste use a lower percentage like 70%.
About 25 g of butter. I used salted cause thats all I had. It was fine.
3 large eggs. Separate them. The egg white whisks better when at room temp.
About 50 or 60 g of caster sugar (that's what we call it in the uk). It depends on how sweet you like things. It was sweet enough for me.
Optional things to include (but maybe this chef will judge me for adding stuff 😜) - 200 ml double/whipping cream. Whisk till soft peaks as its harder to incorporate if its too stiff. Add a third to choc mix then slowly incorporate along with whipped egg whites. Personally I prefer it with a bit of cream as it didn't feel so sickly rich after. But if you want it to look as smooth as his then leave out.
You can also add 2 tbsp of strong coffee when melting chocolate. I think it neutralises the bitterness of bitter chocolate or something. You can't taste it so don't worry.
1-2 whole orange zest added to the melted chocolate mix for a chocolate orange mousse.
For 5 portions you need
Cooking chocolate 150g
Butter 40g
Yolk 2 nos
Sugar 15g
Egg white 2 nos
Whipping cream 75 ml
Gelatin 2g
Truly the most unapologetically French accent I've ever heard 😂
How much grms of butter,chocolate etc ?
Why should he change his accent? French is a much more beautiful language than English! :)
"to 'en-corp-por'..."...so cute.
I never follow the recipe but I always follow the directions comes out perfect
I like the way he speaks chocolate
Thank you for the sweet video thank you for the sweet dish
I tried this recipe and it worked great. Thank you!
Where did you find the recipe?
awesome recipe... prob the best ive had. better than paris!
the whipped cream topping is a nice touch.
I have a stock pile of these ingredients. I will make so much that my swimming pool is nothing but Chocolate Mousse
Where are the Measurements ??
If u want to teach or share,please share it full!
guys - the music? Moose In Da Hood
I've gone to Paris about four times and every time I go to Paris always have my chocolate mousse and Mike Fisher sandwich I love it was a ham and the cheese I miss Paris so much when you were making this desert I thought of Paris and thank you for your wonderful instruction your accent is not an accent to me and so used to be yours people speak English with a French accent I wish I was back in Paris I love that City so much it's such a city of no one this color or that color and embrace every moment thank you so much for a wonderful day that I had watching you Mercy Mercy Mercy
Perfect, just the way I make it!
Hello chef
Can you please send me the chocolate mousse recipe !
Thank you
J'adore la mousse
Chef Ludo Lefebvre, your recipe is perfection. Thank you for sharing. John Ellis @ Aldie, Virginia
If you search chef ledo chocolate mousse ingredients and measurements are online
@@suzaroo50 Thank you for the tip! ❤️🙏🏼
This one is beautiful
I saw this in another video can y'all do a homemade hot chocolate from the movie scene Polar Express that will be awesome
Where can I find the recipe?
Ça se voit le mec il est français avec l'accent xD
Can you add cocoa powder to the chocolate mixture if you have milk chocolate...to minimize the sweetness?
thats why its' best to use 70% dark chocolate. Using powder will give a very different consistency.
@@africanpride69 yes but that's not readily available where I live 😅
omg elle a l'aire délicieuse ta mousse au chocolat c:
Amazing yummy so nice
👍👍👍
Measurements please
Measurements would help
Just like I do it!
Anyone with the exact Measurements Please !
Try clicking on the link!
Kat F Which link? None of them have the recipe.
I'm a complete beginner when it comes to sweets, can anyone tell me what's the measuring for each ingredients?
Ban Shido www.bonappetit.com/recipe/dark-chocolate-mousse
@Bon Appetit or anyone else, what's your favorite brand of chocolate for making a chocolate mousse??
Where are the amounts for this recipe?
Please, the recipe if you don't mind .....
No heavy cream?
Mmm❤❤❤
Anyone know the song?
Cannot find the recipe, how could people make this?
UHO IRAMA SOLI LOFERS
who are the people that disliked this video? only phycos dislike chocolate mousse
i had no idea i was this good at french, i didnt even take the classse
Raw eggs?
Oh my god, them whipped egg whites...
I clicked on this video because I didn’t believe there was a person named Ludo in real life lol.
Make sure not to let this guy near any magic wands or spellbooks.
Ludo is a nickname for Ludovik, I doubt his real name is ludo lmao
GreaT🌹🌹
Very nice, interesting.... but without quantities as we could do. Please quantities!!!!
For 5 portions you need
Cooking chocolate 150g
Butter 40g
Yolk 2 nos
Sugar 15g
Egg white 2 nos
Whipping cream 75 ml
Gelatin 2g
??So, the tempering of the chocolate & butter is sufficient enough to cook the eggs, thus making it safe to eat?? I seriously don't know that's why I'm asking...thanks.
It's not, the eggs are still raw.
use pasteurized eggs if you're worried about the very very slim chance of food borne illness.
I'm not finding the recipe.
Wheres the liquor or vanilla?
How much chocolate, butter, & sugar, how many yolks & egg whites, the world will never know…😢
I tried making this but after chilling for 4 hours the upper part was good and spongy but the lower part had a layer of liquid chocolate. How to fix this?
Iirc this Happens when your chocolate has too much sugar in it.
Take chocolate 70% Cocoa or less sugar in your recipe
Hi. Your egg whites should be very firm. Pro tip : one drop of added water from the tip of your finger and a pinch of salt in the egg whites will help them get firm. Actually I never make a meringue with sugar but rather beat the eggs whites alone with salt. And when folding the chocolate into it, do it sloooowly, sloooowly so as not to break the air bubbles. Use a spatula to really scrape that chocolate from the bottom and bring it back to the surface and again, slowly. Also, it might be that your chocolate ganache was hot when you folded it into the eggs, resulting in the eggs cooking when in contact with the chocolate and giving off water. This is why the grease from the butter and the cream is so important, as the emulsified cocoa butter / butter / cream and water from the eggs hold the mousse together.
I've never had to chill mine to get firm. Whip egg whites and heavy cream until they hardly move anymore in the mixing bowl. Kitchen aid mixer is a god send.
Mr salman were is the receip
But that’s raw eggs. How about bringing them up in temperature?
My personal preference is doing Chocolate Pot de Creme. I like my eggs cooked.
Qual a quantidade dos ingredientes?
Chocolate Mousse 😇
Place in a bowl, 1 and 1/2 cups of powdered sugar, 1/2 cup of Hershey cocoa powder and soft 1/2 stick of butter. Use hand mixer making a crumble for 3 minutes. Add 1 tsp salt, 1 tsp vanilla, 1 cup of heavy whipping cream into same bowl and mix for another 2 to 3 minutes. Enjoy.
In a BOWEL? I'd be afraid of getting some sort of food poisoning! 🙂😉😄🙃
Other ideas: Strawberry Mouse and Chocolate Raspberry Parfait
Other Gelatin methods are cornstarch, butter, Marscapone Cheese, Whipped Heavy Cream, Italian meringue of Egg whites and sugar whipped.
Topping of:
Strawberry sauce: Strawberry pureed and Granulated sugar cooked
Caramel Sauce: sugar, butter, heavy cream
Nah. That’s not what the vid says…😏🤨
So none of the eggs are cooked, the yolks? I never knew that I was eating raw eggs when I’ve ordered mousse in the past.
you never had an egg milk dring in the morning if you don't have time to eat? my mom use to make us that MILK WHOLE EGG and some brown sugar IN THE MIXER and drink it up et HOP to school
He cleans the ramekin with his fingers and serves it to customers! :D
That's what you got out of this video?
looks delicious 🤤 BUT RAW EGGS 🥚 NOT TO SURE ABOUT THAT
I've tried making this mousse but it came out too "chocolatey" anyone know how to fix that?
what the....
Try using lower cocoa content. I used 60% instead of the 70% this recipe calls for.
Saul Gutierrez
Add beaten double cream!
Not a big fan of raw eggs.
That's absolute slop.
Not even close to mousse.
I'm a retired French trained pastry chef and this is pudding.
So what is a mousse?
@@Inazarab basic recipe.
1 lb semi sweet choc.
10 eggs.
1 qt heavy cream.
No coffee, sugar or butter, they are emulsifiers used by people who don't know how to make mousse.
@@gerardjones7881 using cream is for people who don't know how to make mousse with just egg...
@@gerardjones7881 that is chocolate fluff.
This is an incomplete tutorial. No specifics-bittersweet chocolate, semi sweet, unswertened? 70% cacao? How nany eggs, wheres the rum?
Quit asking for the ingredients. Do research, study, find your own method and recipe. Thank you chef for the vid. Y'all, leave it be.. There are other videos showing recipes.
UHO IRAMA SOLI LOFERS