I appreciate these recipes so much. Today I’m making a cake for my mother. I swear, you make baking seems so much less complicated and much more fun. Thank you :)
My mother in law loved chocolate mousse cake . We would always surprise her with a chocolate mousse cake for her birthday. She was also the freezer queen she insisted on freezing the new cake and she would take the cake from the year before from the freezer. Somehow this made sense to her. Miss her dearly. I’m going to make this in her honor
LMAO... I'm not a Virgo but I like to chop the hell out of my chocolate (thanks John). I just feel like if it's not chopped into slivers it's just not done right 🤭 There's no way I'd be doing it stoned though. 1. I be afraid of cutting myself. 2. I don't get high (no judgment Ian)... Thanks for the laugh...
Hi John - Thank you for doing these videos. My son, 37 on the spectrum- watches you every morning. He saw this video and said, “Mom, John made chocolate mousse- watch! I want to make it because he said it was easy!” But he replicated your intonation when he used the words .. it’s easy- So, we made it. He and you were right and he was so proud of himself. Now, we must do the pumpkin bars and cinnamon rolls! So, thank you for these very well done videos that are easy to follow and help my young man feel good about cooking!
I love that you do dishes during the lull time. As a somewhat OCD cook, no matter what I am making, I always strive to have all the pots and pans cleaned by the time the food is ready. In contrast, whenever my wife cooks, the sink and counters are piled high with dirty pots and pans! 😊
Your editing cut off the part where you added the ganache into the egg yolks and sugar mixture. Looks like you poured the ganache into the egg mixture but you didn't make mention of it.
I worked at a restaurant as a teenager and they put Kahlúa in the chocolate 🍫 mousse and it was amazing! I can’t wait to make this ! Thank you! You are a fantastic teacher.
John, my Grandsons would love this delicious dessert. Because your recipes are so easy and your kindness shows thru I follow you. Thank you Tracey from Austin Texas
I was seriously looking for a chocolate mousse recipe to make my boyfriend. He orders it if we eat out and I've never made it from scratch but now I am! Thank you.
It's my birthday today (April 10th, 2022) I didn't know what I wanted to make for my guests, but now I do, thank you for this. You make it seem so easy & very tasty.
Hello sir, forgive my bad english. I love your channel. Thank you for your effort of mentioning the quantities in grams and ml. My personal favorite finishing touch for chocolate mousse is a layer of raspberry coulis. Greetings from Belgium.
just made this and it came out great!! i wanted to make it triple chocolate layered so to make 3 chocolate layers (dark, milk and white) I just take note of which ingredient that needs to be mixed into the chocolate and divide the measurements by 3. it was amazing :)
Mousse is one of my favorite dessert. I don’t know why but most airline companies always have it on their flight menu. I added 12 grams of instant coffee granules to this recipe (into the ganache) and it turned amazing!!! Please try it if coffee is part of your life…
The egg/sugar mixture is also the starting point for ice cream. I make a chocolate mousse frozen custard which uses 12 eggs, 3 cups of heavy cream, 3/4 cup sugar, 4 oz dark chocolate, and for extra flavor, 2 oz milk chocolate. SO creamy and rich! If you have an ice cream machine, John, I highly recommend making it!
What an amazing idea! My son is a chef, and he loves chocolate malt. I wonder if I added powdered malt to this mix if it would come out well? Have any ideas? Maybe use liquid malt extract? He makes everything except ice cream!
Omg! Is this the recipe??? I want a good chocolate custard recipe!! I’m please let me know if there is other details you are leaving out of making this.
Considering that there's so few ingredients I'm baffled at how MANY ingredients are in my store bought one which I've been obsessed with. This recipe looks absolutely doable 🙂
BEST INTRO FORMAT IN HISTORY! In 5 short seconds I know who the author is, what the subject is, and am enthusiastically encouraged to engage. Bravo, maestro!
Thank you, John, for another lovely video. You explain everything so well, so it's clear for your viewers. I, too, am a Virgo, so relate to what you said. 😅
More of these kinds of recipes would be great. This and the creme brulee are great examples of lower sugar higher healthy fat recipes. And for anyone who's wondering, yes heavy cream is fine and it's even better if it comes from grass-fed cows. So called vegetable oils and hydrogenated fats are not. **For those who are curious, the next lengthy paragraph explains about fats, if you're not interested please skip ahead to the paragraph after it. (Olive oil is good, the oils we should avoid are those commonly referred to as "heart healthy vegetable oils" that come from seeds or grains and are derived from sources that are not naturally oily. Corn oil, soybean oil, canola oil, etc. These are hyper industrialized oils that are extracted with hexane and then heated, deodorized and processed to make them edible. They're extremely high in omega-6, and pro-inflammatory. They aren't heart healthy, they've never been healthy. There's a long story as to why the American Heart Association recommended them, too long for me to go into here but if anyone is curious I can provide the background. We need a certain amount of omega-6 but the American diet is much, much higher in omega-6 and we need more omega-3s. Pasture raised eggs have a lot of omega-3 relative to conventional eggs. The best sources of omega-3s are fish, wild caught salmon is great. If you aren't getting enough omega-3s you risk inflammation and all of the diseases that stem from it. Get yourself some high quality cod liver oil, keep it in the fridge and have some everyday. Or learn more about it and get it from food. I can provide sources for the information above to anyone responding.) Dark chocolate is healthy in moderation, as is heavy cream. The problems we run into are more related to carbohydrates especially when they are overprocessed and served in large amounts. This chocolate mousse is a perfect dessert. Like the creme brulee both have a lot of fat, no white flour and are low in sugar. Don't misunderstand, I love to bake with flour but these recipes make it much easier to maintain a low carb, high fat diet and still have dessert every once in a while. I apologize for the long aside, John. I love your channel and have made many of your recipes, all of which have been successful. Thank you for the inspiration.
@@carefreedelight2355 You're welcome. I wasn't sure if I should include all that information here. If it helps anyone or arouses some curiosity and the person goes and reads more then it's a good thing.
@@Eliz0214 Thank you for acknowledging it. I usually think that no one reads longer comments or if they do, they dismiss it. I'm glad someone read it and appreciated it. There's a lot of misinformation regarding diet out there, I try to offer good information when I can.
John I hope you get this. My 10 year old daughter watched your video on a chocolate moose and now I am off to the store for her to make it.... "just like john said to" I love it thank you and keep doing what you do. From Texas
Today morning my sister asked me try making Chocolate Mousse and I was thinking whenever John puts up a video on this I'll give it shot and now I see this!!! This is insane xD P.s I absolutely love your recipes and the tips and tricks you give! Thank you ❤️
Fun fact! In Belgium we - separate the eggs, beat the whites like you did, melt the chocolate over boiling water (au Bain Marie) then add the yolks one by one and combine it nicely then add that to the whites and mix in with a spatula or wooden spoon. No sugar, no cream. 😊
@@LeanneVlogzFilmz Yes, but be careful, first whip the whites, then melt the chocolate and add one by one yolk in until the chocolate is stiff enough. If you use less chocolate, maybe you can have one yolk over. Fold it right up in the whites, cause the chocolate will get stiff fast. It will not be as airy or creamy as the one from the video, but for people who love strong chocolate taste, this is really good.
Holy Moly! I just made this and it was a was a big hit! This converted a mousse-hater into a fan! Itt was also fun to cook but had challenges. Here are the adjustments I made along the way: I home pasteurized my eggs, since one of my household is pregnant. I took my eye off the cream and it developed a little skin, but I was able to skim that out easily and salvage the cream. I had trouble with getting the whites to whisk, so I thought, why not just add the cream and whisk them together? It worked great! The mixture fluffed up and actually got stiff enough I had to whisk (rather than fold) it into the chocolate to fully incorporate. Despite the minor deviations, the outcome was 5 stars and will definitely be made again.
@@cvn699 egg yolks get mixed directly with sugar. After the chocolate melts into the cream, and the cream is not too hot is when you add the yolky sugar into the chocolate. From there whip your whites, add to chocolate. Whip more cream, add to chocolate. Done.
I really love this recipe! For the ganache I used 200ml milk 100ml cream mix and added one for egg white to help set. One thing that confuses me is that I didn't see you add the egg yolks to the mix. Am I going crazy? I replayed it 3 times and I only saw you put aside the egg yolks after talking about the custard fiend in you haha. My obvious question is do we fold the custard into the mix and at what stage is best to fold to minimize bubble destruction lol
@@racquelaugat2179 I'm guessing while still warm as I have done this when making creme anglaise and no problem. I tried and the mousse turned out lovely. I recommend a light stirring so the egg yolks don't get cooked and mix. A light circular stir was enough.
I should say how my replacement went with 200ml milk instead of cream. It made the mixture too light and so I added one more egg yolk. The finish was just barely holding together but still delicious. Next time, I will only replace 100ml milk instead of cream with 3 eggs and no egg white. This should create a lighter mixture which in Asia is preferred over the rich cream mixtures.
I teach culinary school to disadvantaged youth and I use your videos in my class all the time. I have watched other bakers and I usually pick yours to demonstrate. Thank you Chef Dennis
yum. i was just thinking about chocolate mousse last night while i was eating chocolate pudding with coconut flakes. i love chocolate mousse and all variations on it.
Made it this morning, excellent recipe. Sorry John I only had Chocolate chips in the house but next time a fine quality chocolate will be used. Thanks for the recipe! Happy New Year 2023🎉
Love love love your recipes. 😂 They help me with my cravings! PS: whenever you slide those glass bowls away from you, I get anxiety. Lmaoooo 😂😂 what if it falls and breaks
My mother in law loved chocolate mousse ca ke . We would always surprise her with a chocolate mousse cake for her birthday. She was also the freezer queen she insisted on freezing the new cake and she would take the cake from the year before from the freezer. Somehow this made sense to her. Miss her dearly. I’m going to make this in her honor
Hi. I absolutely love you lessons and recipes very very detailed in everything and tips. however first time ever you missed when YOU ADD THE EGG YOKES WITH THE SUGAR XX 😘 ❤️
I love you so much….during the pandemic. Ive found your channel. Made pizza dough and never looked back…i really enjoy watching you and replicating the recipes you I put on. Thank you so much!!!!
Did you have ever anything fall to the ground and break when you push and slide things on the counter? I am always anxious about bowls to slide off and go crashing down when you slide them on the counter! 😛
Hi, I was making this recipe and followed your video thouroghly and noticed that you never added the mix of the egg yolks and sugar !!!! I had to add it at the end, hope this didn't affect the result.... we will see.... it looks delicious!
I'm not sure if I completely missed it, but where was the egg yolk/sugar mixture used in the video? Was it at 3:55 where the video cut to the ganache in the bowl? Regardless, the recipe looks amazing and I'm happy to learn the technique from this channel!
I like to top my chocolate mousse with a bit of crushed almonds or hazelnuts, and orange zest, which not only adds flavour but looks pretty against a brown background. As for egg pasteurisation, bring your eggs to room temp beforehand or they'll crack.
Hi first of all, I am grateful to come across your channel, and I am looking forward to trying out every one of your recipes! Quick question, what happens to the egg yolks that were set aside? Do we add it during the heating of the cream stage then let it cool down before adding it to the ganache mixture?
i forgot to mix the eggs and sugar together. I put the sugar in the ganache after it cooled than added the eggs. I also got a little yoke in my whites. I added a touch of vanilla . In the end none of that mattered. It came out delicious.
Some additional flavors are the orange liquor you mentioned, and along with that, a pinch of chipotle. Believe it or not the chili is fantastic with the chocolate and orange!
I've been inspired to find some not too expensive glass(maybe plastic because I have a lot of coworkers and I think they'd love this)/see thru coffee cups and make a layer of coffee flavored mousse and a layer of chocolate mousse and do a mocha theme. (maybe some peppermint in the chocolate mousse??)
Hi John, congratulations on your book! Since you had an amazing trip to Paris, I was hoping you can guide us amateurs into making an entremet. Except us mortals do not have access to the gelatin leaves or special powders like agar agar or pectin to enable liquids to set. Neither do we have the fancy molds for the liquids to take on a fancy shape!
I take dried oranges and soak them in orange liquor then put them in my dark chocolate crumble to put on top of my mousse...... I love dark chocolate with orange or even raspberries!!!
