I've been making mousse for years with silken tofu. Just blend silken tofu, cocoa powder, and sugar together and boom, done. 2 minutes flat. No cooking no nothing comes out amazing. Yours does look a lot richer, though.
@Steven Lear Honestly we just kind of eyeball it and adjust as needed. Start with a package of silken tofu, a small spoonful of cocoa powder, a spoon or two of sugar, and blend (doesn't need to be a lot, we use a small cheap immersion blender and that's enough to get it done in like 30 seconds), then add more cocoa or sugar if you want it more chocolatey or sweeter.
A while ago you already uploaded a similar version of this recipe and I have made it a lot of times since then for my friends and family and every time I was scared again that it might be too liquidy, but it always turned out well and everyone couldnt believe that you can just make this from chocolate and water!!!! It still amazes me every time I do it, thank you for sharing!! :)
Yum!!! Made this today 🎉 delicious!!!! 🙏 I used soy milk and vegan chocolate chips without any orange etc as I wanted to try it plain first. Soooooo good and easy as can be!!!
Omg that looks incredible and so easy to make as well. And I love the idea of using tea bags to infuse the milk, I'm thinking chocolate chai mousse 🤤 thank you!
This recipe was very confusing, watched the video several times and finally just made it. It does not refrigerate and was pretty much solid when I served it. For it to be an actual mousse, it needs another ingredient to soften it and make it less dense. Not sure if you intended it to be served warm but cold doesn't work. Will use for hot chocolate. Love you guys anyway!!
Does it go too solid when you put it in the fridge after whisking it? Personally I prefer a cool chocolate mousse, but I'll definitely give this a try!
Love this recipe but will have to convert all measurements to American and I’ll need two metal bowls- I think it will be easy once I get prepared- Thank You 🙏
bonjour j ai lu quon pouvait remplacé l aquafaba par de l aquaflexa a base de gel de lin mais je n arrive pas a trouver le dosage graines de lin et eau neccessaire, le connaissez vous ? MERCI
I‘m sure this tastes absolutely delicious, but this is a ganache. To make a mousse there would have to be much more air incorporated. I think this might be called praline?
No need to, it’s the drop in temperature that causes the emulsion the whisking just prevents any clumps and gives a smoother consistency. You can if you prefer though! Thanks for watching 😄💚
I've done it several times over the years with an electric wisk and it works perfectly. It makes it firmer and even lets some air incorporate into the ganache making it lighter
Hi. can you give the recipe using cups and spoon, instead of the French system? o at least the old imperial measures? people here in America dont get that French measuring things.
Nope didn't work. Followed exactly and even after a night in the fridge it's just slightly thick liquid :( shame. It works with vegan cream but that's too expensive
Link to full recipe here: thehappypear.ie/recipes/easy-milk-chocolate-mousse-with-orange/
I've been making mousse for years with silken tofu. Just blend silken tofu, cocoa powder, and sugar together and boom, done. 2 minutes flat. No cooking no nothing comes out amazing. Yours does look a lot richer, though.
@Steven Lear Honestly we just kind of eyeball it and adjust as needed. Start with a package of silken tofu, a small spoonful of cocoa powder, a spoon or two of sugar, and blend (doesn't need to be a lot, we use a small cheap immersion blender and that's enough to get it done in like 30 seconds), then add more cocoa or sugar if you want it more chocolatey or sweeter.
@@yakovgolyadkin Your recipe sounds good. Can I use carob powder instead of cocoa powder? I can't have caffeine.
@@thetruthbetold961 Almost certainly! I've never used carob powder personally, but I don't see any reason why it wouldn't work.
@@yakovgolyadkin Good- thanks! I have never used carob powder either, but I just purchased a pack and wondered how I could use it.
This is a pudding. Yours sounds like a mousse.
I use a stiffend version of this (by whisking it more) as a cake filling/frosting and its delicious !
Nice one
Great idea!
Mint chocolate sounds divine!
It’s always on of our favourite too 😄💚
A while ago you already uploaded a similar version of this recipe and I have made it a lot of times since then for my friends and family and every time I was scared again that it might be too liquidy, but it always turned out well and everyone couldnt believe that you can just make this from chocolate and water!!!! It still amazes me every time I do it, thank you for sharing!! :)
Thank you, love all your recipes!
Just made this! Thanks for the recipe !
What a delicious and easy dessert, it looks amazing!
Thanks so much Lauri
I hope to try this on the long weekend. Thanks for reminding us of this technique. Guys, have a good Easter!
Thanks Melanie
Love your positive & trustworthy energy, guys! :)
Thanks Mike
Looks fab
Thanks a mill
Yum!! I need to make it!!
Thanks
looks delicious!
Thanks Caroline it’s so good!
Yum!!! Made this today 🎉 delicious!!!! 🙏 I used soy milk and vegan chocolate chips without any orange etc as I wanted to try it plain first. Soooooo good and easy as can be!!!
The lads made this at demo last week. I was gutted,I had to share it. It was out of this world. Totally scrumptious!
Another delicious vegan recipe - huge inspiration! 😍💚
Thanks so much! ❤️
Looks beautiful and delicious 😋
OMG this is my dream coming to life - thank you for this! I'm off to make it.
Super stuff enjoy
This looks so delicious 😋😋😋
Thanks Sadie
Great recipe Stephen 👍🏼. Hope you both have a very Happy Easter 🐣 🙏🏻
Thanks you too keith
Making as we speak!!!!
i so rarely eat deserts, cuz i love the entrees so much.
but, you guys really know how to tempt me.
Thanks a mill! Hope you enjoy this is really good
What's an entree?
@@vikkibradley123 it is the "main meal" in many countries, or it could be a smaller serving course before the main course.
Love it lads, thank you! x
Thanks Jeff
Omg that looks incredible and so easy to make as well. And I love the idea of using tea bags to infuse the milk, I'm thinking chocolate chai mousse 🤤 thank you!
Nice one Alison
Looks delicious - will it keep if you DONT want to do it just before you eat it? Or will it harden further?
Delicious 🤤
Thanks
Very nice recipe chef 👍👌👏. Thank you for your effort 🙏🌞😎
Production value has went up recently. New camera angles! Beautiful!
Delighted to hear thanks
This dude was INTO it. Love it
Thanks I love chocolate
Thank you for the new addiction. So many options...it’s just ridiculously good and terrifyingly easy to make!
Yum yum yum!!!!!
Thanks for watching sis went vegan 💚
This recipe was very confusing, watched the video several times and finally just made it. It does not refrigerate and was pretty much solid when I served it. For it to be an actual mousse, it needs another ingredient to soften it and make it less dense. Not sure if you intended it to be served warm but cold doesn't work. Will use for hot chocolate. Love you guys anyway!!
Does it go too solid when you put it in the fridge after whisking it? Personally I prefer a cool chocolate mousse, but I'll definitely give this a try!
Yummy 😋😋😋
Oh this is the technique that Heston Blumenthal popularized (and invented?). Nice to see you making a lighter version of it! Will try this
Oh please no! That is so delicious looking AND it’s simple and I just know I will eat the lot!🤪
Sorry! It’s super tasty and so good!
Mind blown
Thanks for watching Yaak
Great idea! No added oils, creams, coconut oils, nuts, extra sugar or the like. I am making it,
My family is still making fun of me for My aquafaba chocolate mousse attempt. Will try this to shut them up for good!
This one is really good! Hopefully they’ll enjoy it’s easy to make and a fun process 💚
Uh oh, that one doesn’t work?
It was an absolute hit, thanks so much 🥰
Super & delicious.🌼💮🌺🌷
Thanks Irin
Thanks. Just made. Really good but I’m guessing it’s not something you can make and store as it hardens after tome? 🌱
🤤
Hey lads, does the texture change much once refrigerated? Really looking forward to making this 😍
It goes firmer - best made just before you serve
Your facial expression upon tasting = Priceless ..LOL!!
Chef nice and creamy chocolate mousse, very good sharing 👍 Chef, I just joined U...pls stay connected.
Love this recipe but will have to convert all measurements to American and I’ll need two metal bowls- I think it will be easy once I get prepared- Thank You 🙏
Is it possible to make this without metal bowls? Will it still work with a plastic mixing bowl?
Thanks for sharing this recipe. I'd like to try it with coffee instead of orange. How much should I add?
Nice one! Just use the same ratio of .75 so if using 100g of chocolate add 75ml of hot coffee and follow the same process
I've missed ya guys!
Great recipe!
JoseTheVegan on UA-cam
Where or what brand of vegan cream do you have.? I can't find any that whips like that other than coconut cream? Cheers
We used flora
😍😍
Thanks Daisy
Vegan chocolate mousse, yes please.
This is so good, thanks!
bonjour j ai lu quon pouvait remplacé l aquafaba par de l aquaflexa a base de gel de lin mais je n arrive pas a trouver le dosage graines de lin et eau neccessaire, le connaissez vous ? MERCI
Can you make some videos and share some recipes for Easter dinner?
Will do next year!
I'm eating dessert FIRST!! :D
Haha I know the feeling
I‘m sure this tastes absolutely delicious, but this is a ganache. To make a mousse there would have to be much more air incorporated. I think this might be called praline?
This looks good but I'm puzzled about the chocolate end of this. Does it not contain milk so surely not vegan?
This is a nice ganache, definitely not a mousse, it's not foamy !
It's missing in the recipe, how many portions it makes?
About 350ml
Can we use an electric wisk?
No need to, it’s the drop in temperature that causes the emulsion the whisking just prevents any clumps and gives a smoother consistency. You can if you prefer though! Thanks for watching 😄💚
@@thehappypear thanks dude. I might make it for my brother's birthday. It's coming up soon
That’s what I was wondering also!
I've done it several times over the years with an electric wisk and it works perfectly. It makes it firmer and even lets some air incorporate into the ganache making it lighter
@@SdragonflyS alright I'll do that. Thanks
Hi. can you give the recipe using cups and spoon, instead of the French system? o at least the old imperial measures? people here in America dont get that French measuring things.
Have you got a vegan soufflé recipe?
Will do thanks
I tried to grab yours through the screen..I didn't succeed >:(
Hahah thanks for watching
why pour 200ml of milk to then only use 150ml of it
yesssssssssssssssssssssssssssssssssssssssssss
Thanks Jay
This is dangerous 😳
Thanks for sharing i think🤣
Stuff the oat milk. Am adding that califia mocha coffee.
No cocounat cream or cocounat milk? 😭😭
That's more than two ingredients my guy.
Just leave out the orange and you have 2! The orange is flavour 😜
هلووو ممكن ترجمته بلعربي حتى نشترك🌺🥀🌺🥀🌺🥀🌺🌺
Why do you boil 200 ml of milk if you will use 150? I thought you'd do something with the rest or did I miss something?
But i thought it was 2 ingredients 🤔
It's a chocolate desert, but it isn't a mousse.
I have new appreciation for you can't digest milk and am allergic to eggs
Thanks Laura this fits perfect and is so good!
Nope didn't work. Followed exactly and even after a night in the fridge it's just slightly thick liquid :( shame. It works with vegan cream but that's too expensive
This is a cream, not a mousse…
Second view
Nice one thanks for watching
That's 4 ingredients.
Leave out the orange if you want to make just 2
@@thehappypear could it be made low (saturated) fat yet still taste great? 🤔 All that chocolate isn't good for my diabetes! 😔
You can use cocoa powder