Chocolate mousse is really easy to make and makes a fantastic dessert to serve to friends (if there is any left after licking the spoon)! Recipe at titlisbusykitch... FACEBOOK: / titlisbusykitchen TWITTER: / titli_nihaan
Miss you Titli! I always watched your videos when I was a teenager. I loved your sense of humour and calm manner. I've recently come back to them and they're still great to watch when I'm feeling a bit down.
Titli! Your videos brighten my days! I am an avid fan! Today I made this mousse, and the taste was absolutely to die for! My family loved it, but the texture turned out very thick, almost fudgie. It felt more like thick icing. When I was making it, I could tell that it wasn't turning out as runny as yours when you made it. Should I try adding more egg whites next time, or would you recommend adding whipped cream? I'm not sure where mine went wrong, but it wasn't as light and fluffy as yours.
@wheresmylife It wil keep happily for a couple of days. I don't cover mine with anything - It tends to have a slightly firmer top "skin" after 24 hours but the underneath is still lovely and moussey. Trust me; I've just eaten one I made last night :-D
Titli j'ai pas les mots.....Ta mousse au chocolat c'est...mais aussi.....ou encore.....mais si je connais le mot:DELICIEUX.C'est sûr je ne l'ai pas goûté mais rien qu'à la regarder,j'en ai l'eau à la bouche.J'arrive presque à en "manger" entre deux fous rires
@CollyWogs1 There are 3 secrets to this. 1 - the meringue should be light and firm. You can see the texture of mine on the vid. 2. Make sure the chocolate sauce has cooled slightly before adding the meringue. 3. Use the cutting/swirling action to mix and 4. use a sharp-edged utensil to do the mixing. No wait... the are 4 secrets to this! Don't give up! Hope this helps :-)
Titli, I think you are amazing at cooking and I have watched all of your cooking videos! You have a great sense of humour along with great cooking skills.
Usually I only check your channel but for some wierd reason I typed in chocolate mousse in the search bar thinking you haven't made one. No offence to the ladies of the previous video I watched, but not only was their recipe rather complex, their video was 10 minutes long sans humor....and if I learned anything watching your videos it is "if you ain't laughing, you ain't cooking"!! Thank you Titli, much much love xx
dont be so surprised titli, im on my way of watching them all as well :D even if im not gonna cook up all those wonderful dishes, its a delight to watch ur vids in free time :D
@thuytien97 The obvious answer is that one has cream and the other doesn't, but that doesn't really help you much :-) The sensible answer is that the flavour and texture is made more... er... creamy by adding cream.
@rhapsodicoutburst The finer the sugar, the easier it gets incorporated into the meringue. That's all. You CAN use ordinary sugar but it might take a bit longer to get the meringue right.
@Desi4evah There is always a risk of salmonella infection but in the UK and the USA the risks are very low (Experts seem to say that it's about 1 in 30000). Always wash eggs before using them if you are not going to cook them, and keep them refrigerated. Nothing in this life is risk-free. I've seen figures that suggest that only 1% of cases of salmonella-induced sickness is associated with eggs.
Crazy... maybe. Great cook... most likely. Best videos to watch when I'm feeling sad?.... DEFINITELY!! Always makes me laugh. Thanks for the great food and the great vids!!
@BbLoveU1 Maybe a small amount, but too much will leave a puddle at the bottom of your mousse. I tried this once many, many years ago with Grand Marnier and ended up with a floating mousse.
I laughed various times throughout this video, but nothing was as funny as when you appeared saying that you can lick the spoon when you clearly licked the ramekins haha. Thanks for the recipe :)
@crippledlord You can add the sugar when you like. I'm used to making it this way. I wouldn't add cream of tartar - it's usually fine without providing you get a good stiffy
Hello Titli, I love your videos so much! I have one question, can I incorporate the chocolate mix into the frothy egg whites with an electric blender? Shouldn't that keep the air in?
i love your videos! i listen to them at night and they help me relax. so fun. where does your name come from? my mother has a fun name too, keep up the great videos, and thank you.
I tried making chocolate mousse once... It did not go well :l Definitely want to try this recipe though, looks really straightforward, so thanks for uploading! :D
Hello again Titli, me for a second time in one day (sorry) I didn't really know where to ask this so I just picked a video, hope you dont mind. I'm cooking a chicken breast in tarragon sauce & wanted to do a well presented side dish, in restaurants you see them use circular moulds, I wondered if you had any ideas for a good side dish that may work, all I can think of is mashed potato and it would need to be quite dry to stay in the mould, maybe do a video on it? Im in no rush, thanks a million!
those look so yummy! :) i tried to add the water to the chocolate but it all seperated :( how did you manage to add the water without that happening? :) love your videos!
