I appreciate that you've used agar agar, Fiona, it's a great vegetable option instead of gelatin. This is a classic irresistible dessert with an innovative touch! Love it
Thanks for the encouragement, Valentina. Agar is a local delight where I come from. It taste good in its natural way with a bit of sweetness and coconut cream. You have a wonderful Sunday! 💗💖💕
@@gracioustreatz7231 I've never tasted it in its natural way, I always used it in powder as gelatine substitution as you did, I am so curious about its natural taste!! Thank you FIona, you always teach me something new, it means a lot to me
This is lovely and rich. I didn't have agar agar so used gelatine and I did whip my cream to a thicker consistency. It totally filled my tin, It was still firm enough to slice and the mousse melted in the mouth. A definite hit in my household. Thank you for sharing.
Oh my, I love chocolate mousse, this is right up my alley lol!! Looks delicious Mrs Fiona, wonderful recipe my friend!! You have a good weekend mam!! Dan
This looks amazing - so professionally done. You have a way of making everything so simple, love the use of agar agar too - thank you for sharing Fiona! 👍
Thanks for your kind words Elliott. Agar does magic for vegans and vegetarians, that will be an alternative to Gelatins. Both work great. You have a wonderful week ahead! 💗💕
Oh yumeeee!! Fiona, you have really set off my taste buds today. This looks delicious as always my friend. Thank you for sharing this amazing recipe with us. Something new to try when i get some agar agar. Stay safe
Hello. I see that you are using white compound chocolate. Is it because it helps it set better with agar agar or it doesn't matter? Will it work if I use normal chocolate? Thank you :)
Its super awesome!! Would definitely try. But have a question- could this be done without agar agar? Or its needed? What does agar agar do to the mousse? Please do reply.
@3:11 how come your ratio of 80ml milk and 6g agar agar does not clump up when put on the stove on medium heat? I use 200ml of milk and 8g agar agar and I bring it to the stove and it gels and the agar agar is not even fully melted in and it's grainy.... how come yours is so liquid still?
Hi..this looks delicious.... As I stay in India... And here we get only 30% fat cream....can we use that to make this mousse....also can I use couveture chocolate to make mousse..... Looking forward for ur reply.....tia
I wouldn't say no. You can do that but the only problem is it won't be stiff. It will be wobbly. So what you need to do is to lay the layers on the glassware pan or a rock glass. Serve it just on a rock glass. It's hard to serve in slices as it won't be stable, you know what I mean. Alternatively, you can freeze it in the freezer, it will become a little ice cream like
my question is when i make triple chocolate mousse jars i dont add any agar agar and its sets well in the jars so why add agar agar? could you please explain.
@@gracioustreatz7231 Thank you for ur fast response 👍 U mean I have to add 9tsp agar agar powder for my each layer of mousse ? I have one more doubt, Can I make chocolate cake for base instead of Oreo ? For mousse, Is the whipping cream should be sniff peaks or just thicken the cream? Waiting for your reply..
You can do a thin layer of fondant, although I don't recommend to cover fondant over a mousse cake. If you're not looking so much at the presentation but the taste of the cake with fondant mousse combo, you can go ahead to try. Bear in mind, when you refrigerate the fondant and mousse, the fondant will eventually be hardened, unless you serve right away after covering with fondant.
I'm sorry to hear about that. I suspect your agar agar powder didn't dissolve well. Somehow agar powder is very stubborn. If this experience didn't work, add slightly more agar which will speed up to solidify the mousse
I wouldn't say no. You can do that but the only problem is it won't be stiff. It will be wobbly. So what you need to do is to lay the layers on the glassware pan or a rock glass. Serve it just on a rock glass. It's hard to serve in slices as it won't be stable, you know what I mean
Hi Pik San. I've just figured out. Just multiply each of the ingredients by 3. In other words, triple up this recipe. Hope this helps. Let me know if you have any doubts. Also, if you're not a vegetarian, you can opt for gelatin instead of agar agar powder. Another thought. Your pan is pretty big. If it's not a loose base, you might find it challenging to lift the cake out of the pan. If you want to ease you from the trouble, use a reusable or fabric type of parchment paper (like mine), that way you have a chance to lift up the cake. Of course, ideally is your pan has a loose base, then problem solve 😊
@@Alice-kf8uw i still prefer gelatin for creamy texture. If you're not familiar with agar powder, the cake might be powdery if you don't melt it well in the pot, unless you use the leaf type which I much prefer.
Well, for this question it's matter of texture. Without whipped cream, it's possible, just that it might be less creamy. Maybe replace the cream with ordinary milk and add 1 tbsp of corn starch and cook together with the other milk mentioned, sugar and agar powder
