Watch Chef Ludo Lefebvre Make a Classic French Chocolate Mousse 

is this the same recipe?

This would take more than 20 minutes with all the different ingredients and bowls

How much grms of butter,chocolate etc ?

Why should he change his accent? French is a much more beautiful language than English! :)

What recipe? lol

"Cook with confidence using Bon Appetit's kitchen tips and recipes....." Literally on its description!! 🤦🏼‍♀️ 🤷🏼‍♀️🤣 🤣 💀 Except for the recipe...

That is not important here, chef is teaching technique not recipe. Think music theory vs learning songs

Yes it is Very important !!! otherwise nothing comes out

I used about 125 g dark chocolate. It was 85% but if that's too bitter for your taste use a lower percentage like 70%. About 25 g of butter. I used salted cause thats all I had. It was fine. 3 large eggs. Separate them. The egg white whisks better when at room temp. About 50 or 60 g of caster sugar (that's what we call it in the uk). It depends on how sweet you like things. It was sweet enough for me. Optional things to include (but maybe this chef will judge me for adding stuff 😜) - 200 ml double/whipping cream. Whisk till soft peaks as its harder to incorporate if its too stiff. Add a third to choc mix then slowly incorporate along with whipped egg whites. Personally I prefer it with a bit of cream as it didn't feel so sickly rich after. But if you want it to look as smooth as his then leave out. You can also add 2 tbsp of strong coffee when melting chocolate. I think it neutralises the bitterness of bitter chocolate or something. You can't taste it so don't worry. 1-2 whole orange zest added to the melted chocolate mix for a chocolate orange mousse.

For 5 portions you need Cooking chocolate 150g Butter 40g Yolk 2 nos Sugar 15g Egg white 2 nos Whipping cream 75 ml Gelatin 2g

Where did you find the recipe?

If you search chef ledo chocolate mousse ingredients and measurements are online

​@@suzaroo50 Thank you for the tip! ❤️🙏🏼

Try clicking on the link!

Kat F Which link? None of them have the recipe.

thats why its' best to use 70% dark chocolate. Using powder will give a very different consistency.

@@africanpride69 yes but that's not readily available where I live 😅

Ban Shido www.bonappetit.com/recipe/dark-chocolate-mousse

It's not, the eggs are still raw.

use pasteurized eggs if you're worried about the very very slim chance of food borne illness.

Ludo is a nickname for Ludovik, I doubt his real name is ludo lmao

Iirc this Happens when your chocolate has too much sugar in it.

Take chocolate 70% Cocoa or less sugar in your recipe

Hi. Your egg whites should be very firm. Pro tip : one drop of added water from the tip of your finger and a pinch of salt in the egg whites will help them get firm. Actually I never make a meringue with sugar but rather beat the eggs whites alone with salt. And when folding the chocolate into it, do it sloooowly, sloooowly so as not to break the air bubbles. Use a spatula to really scrape that chocolate from the bottom and bring it back to the surface and again, slowly. Also, it might be that your chocolate ganache was hot when you folded it into the eggs, resulting in the eggs cooking when in contact with the chocolate and giving off water. This is why the grease from the butter and the cream is so important, as the emulsified cocoa butter / butter / cream and water from the eggs hold the mousse together.

I've never had to chill mine to get firm. Whip egg whites and heavy cream until they hardly move anymore in the mixing bowl. Kitchen aid mixer is a god send.

you never had an egg milk dring in the morning if you don't have time to eat? my mom use to make us that MILK WHOLE EGG and some brown sugar IN THE MIXER and drink it up et HOP to school

In a BOWEL? I'd be afraid of getting some sort of food poisoning! 🙂😉😄🙃

Other ideas: Strawberry Mouse and Chocolate Raspberry Parfait Other Gelatin methods are cornstarch, butter, Marscapone Cheese, Whipped Heavy Cream, Italian meringue of Egg whites and sugar whipped. Topping of: Strawberry sauce: Strawberry pureed and Granulated sugar cooked Caramel Sauce: sugar, butter, heavy cream

Nah. That’s not what the vid says…😏🤨

what the....

Try using lower cocoa content. I used 60% instead of the 70% this recipe calls for.

Saul Gutierrez

Add beaten double cream!

if his hands are clean i don't see the problem

That's what you got out of this video?

So what is a mousse?

@@Inazarab basic recipe. 1 lb semi sweet choc. 10 eggs. 1 qt heavy cream. No coffee, sugar or butter, they are emulsifiers used by people who don't know how to make mousse.

@@gerardjones7881 using cream is for people who don't know how to make mousse with just egg...

@@gerardjones7881 that is chocolate fluff.