I have a quick question, after he pours in the boilling water from the kettle, is the heat under the pan on aswell or does it just melt only from the heat generated by the water ?
the stove should be left off.... else you end up cooking the chocolate... it takes longer to melt the chocolate upwards of 20-25 min but the result is better mousse.
it's a simple mousse he said takes minutes so it's safe to assume all that's left is to whip the chocolate into the cream & transfer it to serving dishes
@@storyteller4991 there are 2 versions of chocolate mousse raw eggs+chocolate or this version whipped cream+chocolate. Chocolate is already sweet and he added a little bit of powdered sugar in the whipped cream so there you have it
Just carefully add the whipped cream to the chocolate. Make sure your chocolate is at room temperature first otherwise the cream will melt. Put in the fridge for at least 4 hours
Here is the rest ...make sure chocolate is not HOT butwarmfold the chocolate into dishes refrigerate for four hours minimum top with whipped cream and chocolate grated or ribbons...
He used like a bar I think so that should be 100g and if u look at the size of the pot of double cream than u can just look for a similar size in the supermarket and he says how much icing sugar so problem solved :D I'm just a li'l confused cos if u wanna whip cream I thought u use heavy whipping cream instead of double
I respect him but he fucked up this time, He is tv chef,famous also good great cook, but pastry, leave it to the pastry Chef. BTW I am a cook. I work at least I work 40 best restaurant in the world.