Best Chocolate Mousse Recipe | Creamy And Rich!
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- Опубликовано: 30 июл 2024
- Today, I’m sharing how to make this rich and creamy chocolate mousse! One of the secrets is pâte à bombe. You can make chocolate mousse just with chocolate and whipped cream basically but by adding pâte à bombe, the mousse gets extra rich, light, and creamy. I’m sharing how to make it step by step today; hope you’ll enjoy!
INGREDIENTS FOR THE CHOCOLATE MOUSSE
• Dark Chocolate: 180g (6.3oz)
• Egg yolks: 120g (4.2oz)
• Granulated sugar: 60g (2.1oz)
• Heavy cream for pate au bombe: 60g (2.1oz)
• Heavy cream for whipped cream: 450g (15.9oz)
*Makes about 12 cups (about 6 tea cups I used today)
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[CARAIBE 66% VALRHONA CHOCOLATE]
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Dedicated to all the chocolate lovers! ;) My first mousse tutorial🤗💗
Hiii, I would like to ask a question if don't mind, so I was wondering if there is any other way to make mousse without egg yolk? Or another ingredient that could replace the egg yolk?!
@@awintarq9524 you can use gelatin, if you cannot use eggs
@@samtabrizi3281 thank u so much
This is exactly how we make mousse in Marriott 👌.it is safe to double boil .and instead of adding the chocolate to whipped cream we add to the double boiled sabayon .
So I made this and although the flavor and texture is really good it didn’t set up firm like yours did in the video and it was almost 48 hours in the frig. It was quite soft
It was so nice hearing her say you can use whatever quality chocolate you have. I've seen a lot of videos say you need high quality, expensive chocolate for desserts, but you really don't! If a recipe ever says you shouldn't use chocolate chips for melting, but it's all you have, do it anyway!
No; Chocolate tasting is very much like choosing wine varieties for seasoned chocolatiers. I definitely would be able to taste (and aftertaste) a significant difference if say, she had used the more intense Guanaja 70% here, or a cheaper chocolate like local-store brand in terms of intensity and notes (usually cheaper chocolates all go down the generic ''roast bittersweet cacao'' flavour and all taste the same).
To get a mellow, mousse; you need to use only select varieties of High Quality chocolate like Valrhona's Caraibe.
There's also some science involved.. cheap chocolate might contain more sugar or other ingredients which have a bad impact on the overall result.
You can always substitute ingredients but most times you have to expect worse results.
I rather have 1 expensive mousse once a year instead of 12 bad ones every month. 😉
Chocolate chips usually have stabilizers in them which makes the chocolate much thicker than regular chocolate when it's melted. Chocolate chips can't get as liquid as the chocolate she used... or any other real chocolate.
Amen!
@@netweed09 Can also depend on which country you live in. USA has the worst chocolate.
What an enticing recipe! I am eager to give it a try today. Allow me to contribute to everyone's convenience by providing the complete, written version of the recipe:
Instructions:
1) Separate the egg yolks.
2) In a mixing bowl, combine the sugar and 60g of heavy cream. Heat the mixture until it boils. Remove it from the heat and gradually add a small amount of the hot mixture into the egg yolks (be careful not to cook the eggs). Then pour the remaining mixture into the egg yolks, stirring continuously.
3) Transfer the mixture back to the saucepan and heat it again for food safety reasons. Remove the saucepan from the heat periodically and place it back to avoid cooking the eggs too quickly.
4) Remove the mixture from the heat and immediately whip it at high speed until it becomes pale in color. The temperature should be slightly warm or at room temperature.
5) In a separate bowl, whip the remaining cream until it reaches a fluffy but soft peak consistency.
6) Ensure the temperatures of the ingredients are appropriate:
- The egg mixture should be at room temperature.
- The chocolate should be warm but not hot.
- The whipped cream should not be too cold.
7) Start by mixing the egg mixture with the chocolate until well combined. Then gradually fold in the whipped cream little by little.
8) Place the mixture in the refrigerator to chill.
Thank you. I had just left a comment that it would be nice if it had a printable recipe. Some channels do and some don't, I guess. Some only have metric measurements and not english measurements so you have to do a manual conversion of all the ingredients. Anyway..... I'm glad these are available.
thanks
Very kind, thankyou.
Love this recipe! Will definitely be trying. Thank you for sharing 😁
I’ve been making test batches of mousse to go in an entremet and this mousse is a winner! Thanks for sharing.
fantastic recipe! I used egg whites to make meringue shards and put them at the bottom of my cups, then on a top the Chocolate Mousse and I made the most delicious desert I've ever made 👌
I made this tonight and it is better than our French bakery. Thank you so much for teaching us this wonderful dessert! I will make Versaille cake out of this recipe! Yippy~ It is the best tasting mousse I have. Love~❤️🙏
Oh my gosh- could you possibly share your recipe for that heavenly cake you are talking about!!! Even just a general way of explaining how one would use the moose to make a cake. Im in love with the idea- oh I want to indulge in the experience of tasting that moose cake 🙂🥰 😋
@@dianasolfest7237 Diana, I m overseas now but will share what’s Versaille cake. It’s sponge cake w 4 layers of mousse. So just make a sponge cake n slice for 3 layers. Each level use Aya’s mousse recipe but diff level of chocolate - milk chocolate, dark mocha mousse n white chocolate mousse. Covered w mirror glaze chocolate. Voila!
Aya already taught us all of the above, just assemble all recipes together. 😅🥳
Needs refrigeration or it melt
This is so good, I have never made a chocolate mousse before but made this tonight after watching your video.
I can't wait for it to come out of the fridge 🤤😋
Edited:
I can't believe how good it turned out, I'm usually really bad at recipes.. But this was amazing and the family really enjoyed it, Thank you, thank you, thank you 😊
Really love this recipe, so rich and creamy yet very light! thank you for your detailed “tutorial”! ❤
Your recipes are amazing! Everything I tried from your channel has worked beautifully! Thank you so much 🍀
Thank you🙏🏻 That’s also because you have the skill to follow! Depending on how you make, it can be just good or excellent you know😉
Omg...I loved EVERYTHING about this video.
I can't wait to make this.
I especially appreciate all of the tips and information. Looks so yummy!
My pleasure😊 Enjoy!
Aya thank you som much for this recipe! It's absolutely delicious❤ God bless you and your family.
I bake very often but I've been wanting to make chocolate mousse for a long time. I cannot thank you enough for this recipe. It's easy and delicious (even though i made it with cheap chocolate since I can't afford a better one right now). I loved the texture a lot. Thank you so much. 🥳
Just have found your channel and yes it is really incredible. Superb recipes and so helpful tutorials ❤️👍
Oh got it! I watched carefully😝 again!
Great video, thanks for sharing the recipe and providing a clear and nice instruction. love it.
I’m glad you enjoyed!
I love your channel ❤ I have tried few of your recipes and they all came out great!.
Awesome!😆 Thank you for letting me know❤️❤️
Perfect mousse, so smooth and soft, like silk🎉🙏.
Thank you so much for posting this recipe.. it's become a family favorite of ours!! 😋😍
I’m so glad!🥰 Thank you for letting me know!
Can’t wait to try this recipe! 😋
Yay🥰🙌🏻
Thank you so much Aya for sharing this amazing chocolate mousse! I can’t wait to try it out! Can I use them to fill up tart shells and how Long is the shelf life?
You are very inspiring and I am now interested in learning all the patisserie techniques!
I made this mousse yesterday with the same chocolate. I have made chocolate mousse many times but always with raw egg whites. I have never made a pâte à bombe before and liked the idea of it so wanted to give it a go. My pâte à bombe bombed😞. It thickened but did not get lighter in color or fluffy in texture. I’ve been searching the web trying to figure out what I did wrong. So far I am thinking that I didn’t get the temperature right as I don’t have a thermometer, but it was definitely thickened and too warm to keep your finger in for two seconds. I put it straight into my kitchen aid mixer bowl and beat the heck out of it. It never got fluffy or lightened up. I even transferred it to another bowl to go over the bain marie that I used to melt the Caraibe and beat it with a handheld mixer. It simply refused to get light and fluffy.
Meanwhile, since I had removed the bowl with the chocolate from over the warm water, my chocolate cooled down enough that when I mixed the pâte à bombe with it, it seized. I put it over the bain marie and kept working it and finally loosened up a bit. The resulting mousse was very tasty, though the texture was not as fluffy and smooth as I was aiming for. I garnished with whipped cream and Valrhona dark chocolate crunchy pearls.
Anyway, if anyone reading can help me figure out how I messed up my pâte à bombe, I’d really appreciate it❤️
Can’t wait to try this recipe!
Yay😊 hope you liked it!
Best recipe ever!! Thanksss
My niece is having her tonsils removed tomorrow so i am going to make this for her recovery - very excited to try!
Nice, I hope she likes it
@@user-ev7sf8io9d it was a big hit :)
Beautiful video and mousse! Thankyou!
Wow they are HUGE servings! May I come for dinner? Or just for dessert?
This was incredible, I made it yesterday and my family loved it. Highly recommend!
So glad to hear it!! Thank you for sharing❤️🙏🏻
Yummy! Looks amazing Aya!
Thank you!! 😋
🤤🤤🤤🤤🤤🤤🤤👍🏼 It looks Divine.😊 I can't wait to make my very own! Thanks for your quick tips and advice🌺😋🍃
My pleasure, hope you’ll like it!
This is how i do my chocolate mousse .. awesome
Thank you so much! Your videos are helpful for me!🌷
I'm so glad! Thank you🤗
Thanks for the clear explanation regarding the chocolate and it was very important for me.
I will definitely make it ❤❤❤❤❤
Welcome😊❤️ hope it was helpful!!
You are the best all your recipes is very detailed, ❤️❤️❤️ thank you 🙏 I never fail when I follow any of your detailed steps even macaron it took me forever it have a good recipe, but yours is the best keep going 👍
Yes. The details is what I apreciate. 😋👍🏼💗🙌🏼
I love it. I will combine this chocolate mousse recipe to my chocolate cake recipe.
Thank you🙏❤️ Yes!
Grand! Great recipe, thank you
Welcome!☺️
It Was so delicious! My family loved it!
I'm so glad!😊 Thank you for letting me know!
Just made it. Turn out well. Thanks
Awesome!🙌🏻 Thank you for sharing it!
I love your technique to make the syrup with cream instead of water! Brilliant. I think I will try this with coconut milk for a non-dairy version
I’m so curious of the result!😊 Thank you.
I love it mouth watering so yummy❤❤❤❤
Wow, it's amazing. What a wonderful recipe. it looks really delicious..will try
Thank you!
Just the right recipe to try for my birthday next week. Can't wait!! ❤
Whoohoo! Happy early Birthday! ;) Hope you'll like it💓
@@PastryLivingwithAya thank you so much 🥰
I was about to try the same thing for my birthday in 2 weeks :) happy birthday if it is your birthday again (I can’t tell when you posted it, it just says 1 year ago)
I ❤ chocolate mousse!! It’s one of my favorite desserts!!!!
Me too😊❤️
WOW this is EXACTLY what I was looking for
I’m glad!!
Beautiful!!!
Thank you!
love to watch ur informative video..i hope i can do that one of this days😃😃😃tnx
Thank you😊 Yes, hope you’ll try it!
Making this today 🤞🏼🤗
Hope it'll be a success!!
loved it
Hello! I was wondering if I could use this as a cake filling? Thank you in advance! 🙆🥰
Appreciated your knowledge sharing. 😊
My pleasure!
Wow, you really amaze me, your baby is adorable. Thanks
Thank you😊
Wow, you're using Valrhona chocolate (Caraibe in fact!) and syrup. You're only lady who definitely takes their desserts seriously! Your mousses look amazing: dense, sticky and rich. Definitely earned your pastry chef cap! =)
I liked to use the Equitoriale 55% for something a little less darker and intense but I will definitely give the Caraibe in this form a try, thanks!
Thank you!😊 I never tried that one! Will check it out when I get a chance🙌🏻
Perfect. Thank you. I'm working on a strawberry minty lemon kush Chocolate Mousse. Love your recipe
Am gonna try that as filling for a cake.
It looks very similar to ice cream custard.
Great ...I will make it,.....thank u
My pleasure, thank you for watching!🙌🏻
i'll make your chocolate mouse for my dessert de jour. thank you.❤
Looks beautiful and delicious!
Thank you!!
Measurements?
Haven’t ever seen mousse au chocolat without whipped egg whites meringue added recette. Am impressed 😊
Hope you’ll like it!
I do this but only with heavy cream and chocolate, it's yummy
Lovely recipe. Dark chocolate all the way for me.🥰
Thank you!!
C’est une recette originale , très appétissante, je la ferai pour mes petits enfants. Merci de nous avoir donné une si jolie recette.
Merci😊🙏🏻
I made this. It was delicious. 💖💖
I’m so glad!😊
hi there, thanks for the lovely tutorial! though i have a question. i wanted to make a chocolate mousse cake and was wondering whether this mousse recipe would hold its shape if i put it in a springform pan. would it be possible? thanks in advance!
Thank you for this video I feel comfortable trying chocolate mouse if it's gonna be made this way...I have never tried it becuz I thought it is raw egg mixed with chocolate,you are great 🤩
My pleasure 😊 I'm glad. It's my favorite way to make mousse!
Chocolate pudding and heavy whipping cream is delicious and easy.
Una goduria, complimenti e grazie per la ricetta!!!
Thank you! I don’t understand it but got Gracie😁
Thank you...great videos...presentation, demonstrations, video design...
Thank you!!
Hi thank you wonderful method and technique for the chocolate Moose Thank you for sharing your knowledge and wisdom with us ,you are obviously very passionate with your knowledge sharing to the world it's a rear gem 💎 in this day and age
Just one quick question do you have the recipe with measurements for the ingredients please,
Angie, New Zealand
Fröhlich Weihnachten & Happy Newyear bringen wünschen
Very good
My kinda recipe 👌🏿👌🏿
Thank you🤗✨
❤Beautiful, Delicious Chocolate Mousse ❤
I love that your daughter is the best of all food critics-“ mmm yummy yummy “ . She convinced me... can’t wait to try it . Thank you for your work.
😂😂 haha she’s the best.
Hi, Aya.
I would like to make this mousse as a filling for a chocolate cake by first creating a dam of stabilized buttercream around the edges of my cake layers and then adding the mousse inside. What would do mousse be like once the cake is refrigerated? How long would you recommend I leave the cake out at room temperature after taking it out of the fridge?
Hi 👋 if I want to use a merengue instead the whipping cream ? I don’t like waste
Can u share your recipe and procedure in doing chocolate moist cake and chocolate chiffon/sponge cake please....? I like how you make a perfect texture for your cake. I just hope when I will try it also taste perfect as expected.
Hi how long is the shelf life? Can I freeze some to use some other time?
Love all your videos! I’m a big fan!
Can you please add how to make rasberry mousse too? ☺️
Can you please indicate me the right temperature of melted chocolate when you put together with paté au bombe? Thank you
Recipe is very nice thank you.l want white chocolate mousse recipe please
Should I reduce sugar if I use callebaut white chocolate. If so , how much should I use?
As your cute daughter said, yummy yummy!
Thank you! Thank you! and Thanks you!
I have been looking for a really good mousse recipe and all your recipes are excellent so far. No doubt this one will be as well because of your explanation and notes. 👍
Second - Thank you for keeping improving the vdo quality; the lighting today shows the best quality without glare. Or is it my old eyes that played tricks in the past.🤦♀️ It is obvious you are trying so hard to give us the very best. Much effort put into these vdo. I wish I could be your neighbor...... Oh little Rei, she has another yummy!
Please take care. With love. 💓
Thank you for the feedback!❤️🙏 I’m so glad you liked my other recipes. Hope you’ll like this one too! And yes, I’ve been trying to improve video quality!! Still figuring out but I appreciate you noticed that😌 Thank you for your support Katalina🙏✨
@@PastryLivingwithAya I appreciate everything you have done n noticed many. Your cookies r all sold out! Well done!
ماشاء الله تسلم ايديك بالف هنا حبيبتي يدوم التواصل🌺🌺🌺🌺🌺🌺🌺🌺
Love your recipes! How can I make the mousse more thick like dulce de leche thick, to use as a filling for alfajores? Thanks from Uruguay!
I think u should use more chocolate more fat content like butter ! That would make thicker
That looks so decadent to a chocolate lover like me
subscribed
Thank you!
made this yesterday and brought it to a friend’s house - used 63% chocolate (what was in the pantry) and it was a smash hit! one question: the pâte turned out a bit more “aerated” than yours (with tiny little bubbles). it didn’t seem to affect the final result, but I was wondering how can I prevent that next time? beating the egg mixture on a slower speed (I used 8 on the KitchenAid)? or a little longer until ribbon stage? thank you for another terrific dessert! ⭐️
How days can you keep in the refrigerator thank you 🙏 in advance.
I love ur video, can I used gelatin instead of eggs?
You know someone is serious about chocolate when they take out a BAG full! ❤
😂
thank you for this. YUMMY 👅😛I love chocolate mousse Tracey from Austin Tx.
Me too!😋
Wonderful!! I just found your channel by this recipe:) not sure I can get same brand chocolate as in different countries it might be different what you quickly find in the shops, but I will try to do this mousse for the second day of Christmas :)
No problem, try with any chocolate you can get in time. Glad you found me!
Great video, thank you very much for the recipe. If I may ask you something, can you frezee this chocolate mouse ? TY
Yes you can! My pleasure❤️
Vielen Dank
what are the temperatures for pate a bombe, melted chocolate and whipped cream? not too warm, not too cold, not too hot is very subjective and hard to gauge for beginners. thanks
Love seeing your daughter she is cute 🥰
exactly that was what i was thinking
You mentioned that you used 66% cacao chocolate and that if we use higher or lower percentage we can adjust the recipe by changing the amount of whipped cream. If we use 55% cacao chocolate, do we use more or do we use less whipped cream?
It's the first time I made chocolate mouse without egg-whites and my family liked it. I'm gonna stick to your recipe from now on 😊
Thank you!
Let me know your favorite chocolate!
If I'm just eating chocolate, I like everything from milk to about 60%. I prefer to bake with 55-70% because I like contrasting a sweeter dessert with something slightly bitter. I think it tastes more interesting that way. I also like using 70-80% if I'm going to be making things like pie filling, pastry cream, or stuff like that. You tend to use a good bit of sugar for that so you wind up with a deep chocolate flavor that isn't too bitter.
nice
That was awesome, you can make a chocolate frasier cake with it. I have the Valrhona Guanaja chocolate will that work as well. I also have some jiavara chocolate too.
Great idea! I love those chocolate too😊
@@PastryLivingwithAya would you make a video if one. I love your tutorials they inspire me even more to create desserts such as your. I love your pastry cream perfect.