5 Ingredient Chocolate Mousse - Kitchen Conundrums with Thomas Joseph
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- Опубліковано 21 тра 2024
- Are you someone who is quick to order Chocolate Mousse in a restaurant, but hesitates to make it at home? With only 5 ingredients, it’s easier than you may think.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
/ everydayfoodvideos - Навчання та стиль
Wow, he just mixed those yolks in there all nonchalant like there's no risk of scrambling them. The man without fear.
exactly what I was wondering, real cringe-worthy stuff lol!
I guess he let it chill for a bit before adding them. Also, I think it's the whites that can become scrambled, not the yolks. Nothing cringy here
jmiquelmb from experience, they both scramble just fine
Supertomiman
I know right? I don't think he would take such a big WHISK. He must have let it chill before mixing.
You wrote this comment just for the pun right? Have an upvote
For metric people
113g chocolate
57g butter
4 egg yolks + 4 egg whites (separated)
50g granulated sugar
120ml heavy cream
Since we don't have pasteurized egg readily available here, what I did was I heated the chocolate/butter mixture to 140-142F then add in semi-cold egg yolks and then whisked off heat. For the egg whites, I did the swiss meringue technique (heat the egg whites and sugar over a baine marie up to the same temp) and then whipping it off the heat until the bowl felt cool to the touch. Just make sure the whites do not get cooked! Also, let the chocolate meringue cool down to room temp before folding in the whipped cream or else the cream will deflate. Overall I find the recipe slightly lacking the chocolate flavor but I like the texture. I would try adding coffee next time for a more bitter flavor. And oh...don't forget the salt! (P.S. Thomas Joseph is
I love this guy he always makes me happy
can't wait to try this. thanks!
Wonderful! Thank you so much for such a great video with a lot of knowledge about making a good chocolate mousse.
this is very helpful. thank you very much.
OMG!! Amazing! I have to try this!👏
I LOVE this mousse! This is now my signature dessert for parties, and cook outs. It comes out perfect, and yummy every time. And Thomas is just ADOREABLE!
What recipe did you use? This one or the one on the website?
Thomas is the cutest! Can't wait to try this.
Thomas Joseph, I cannot thank you enough! You made this so simple that I had the guts to try it. ABSOLOUTELY WONDERFUL!!! I got the perfect texture, and flavor the very first time, and every time after. This is the shining star in my culinary sky!
god i CANT WAIT 2 TRY this recipe out...i've been watching many chocolate mousse recipe,but i find this one SATISFYING....thanks a ton EVERRYDAY FOOD
It looks great 😍
That looks yummy
Hi, made this. And it was the best chocolate mousse! Thanks for the wonderful recipe and instructions! A must keep recipe... truly decadent!
I can't wait to do this!! 😁
Thank you for the sweet video thank you for the sweet dish
Looks amazing😄
Your videos are always just the best!! I like seeing you taste and your expressions as well :-D
Thanks so much
Great video!
Thankyou chef :)
This guy is a complete legend!
You are really amazing!!!
he's so pleased about the 4s n'awwww
nice!!
It's funny that UA-cam picked now to recommend this to me. I have been craving mousse like crazy lately!
I love Thomas' videos. Make him do more videos Food Network. Hell. Give him a TV show.
I added a little bit of coffee to the whipping cream to bring out the chocolate flavour a bit more - tastes absolutely divine!
coffee doesn't bring out chocolate flavor.the purpose is to emulsify the yolks and chocolate.It ruins the taste, you will never get rid of the coffee flavor.best recipe is chocolateeggsheavy cream.
No emulsifiers. Problem for most pastry chefs is they cannot do it without emulsifiers.I a retired pastry chef and most chefs today cant do it. Really sad.
If you add coffee... it tastes like coffee!!! 🤮
Thomas you are certainly a God when it comes to.....well pretty much anything. Thank you for all of your amazing videos, they help so much. 💙
+Linda Wow, aren't you special! taking it literally and all. 😄
This recipe is yummy!!! I made it yesterday and was a great success. Only issue was it wasn't very solid like yours after cooling overnight.
HI Mr Thomas Joseph, Thank you very much, you always explain so well, I m learning a lot! Thank you!!
2:15 that finger on the meringue tip. Adorable 😚
This guy is so talented...and cute too!
Looks great, going to have to try it - except whisking whites by hand!
Great video! I'm going to make it tonight! I hope everyone is safe & healthy during the CoronaVirus Pandemic 2020. 💖🙏🏼💖
Hi Thomas, thx for the recepie, do you have a video that teaches how to make fruit mousse? Like lemon, strawberries or so...
Yummm!!
like .. love the video
Conundrums: Could you show us how to temper real chocolate in different ways? And could you also explain why we do need to temper it, and what compound chocolate is :D Thanks, you're awesome
Aioli’s ng gljjr ddr ffcfgg
I don't know how many times I've heard him say that cream of tartar stabilizes egg whites
Catie Robinson Or!! Lightening the batter.
Danielle Reid ahahahhaha
And about adding sugar gradually so that it is dissolved and isn't grainy
Not everyone has watched all the videos, so he has to repeat himself for people that dont know that fact
👍👍👍👍👍very good 👍👍👌👌
Thomas' show is our favorite on this channel!! I seriously can't wait to make this chocolate mousse - so easy and all very common ingredients I don't need to go buy
The recipe on the website is very different from the one shown in the video. Having said that, I've always made mine the way they've shown in the video. My bf always begs me to make it again cause it's his favorite. I usually take out 1 tbsp of the heavy cream before whisking. Then when I add the whipped cream, I'll also add 1 tsp of extract to give some flavor. Works well with hazelnut, orange, coffee & I've also used toffee nut flavored syrup. Works out beautiful every time, but takes longer to set (probably because I leave mine in the large bowl to set instead of portion them since we don't have enough small bowls to put them in to set). I usually make mine the night before & leave it for next nights dessert. I also recommend using higher quality dark chocolate, makes a huge difference in my opinion.
♡♡MAN YOU'RE A GENIOUS!!!♡♡
Only recently he has started tasting at the end :)
+Shivam Bhatt I was going to say that too!
+Shivam Bhatt and he's now added the pencil behind his ear because of the compliments lol!
+Memoria James (memoriaj)
The man knows how to be HOT
and flamboyant
Tossing your Salad? TMI!
he is sooo cute ... i'm craving this those day since i'm on diet lool ... i tried it once but without the whipped cream and after letting it cool it get a lil bit of liquide in the bottom of the Plate idk why . i'll try this recipe and see
Some people have a problem with the eggs inside the mousse. They don't eat because the eggs are raw. But i don't care :)
I say good more for me
when you put the eggs in the chocolate&butter mixture, the hot mixture is going to cook the egg. This is why you have to constantly whisk/mix, so the eggs don't scramble :)
+Sheren Chinthia Actually, I don't think that the temperature needed to cook eggs is reached by the time you add the eggs. Idc tho, imma eat it.
well they might be scared because of salmonella... just try using pasturied eggs.. its a loooot more safe
Just scrub gentle the egg shell with water and vineagar and bye bye saomonela
Geez people, just wash your hands and your food, for god sake
can you do a video on how to make a sponge cake? thank you ☺☺☺☺☺
As usual all your recipes work 100%. For this one I have a question, it seems to me that the yolks are raw..... I don't like eating yolks like that, any advise? Danke!
Hi Thomas, can you do a video on how to make gnocchi, thank you!
Please do your kitchen tour for us....
is this goof for cake filling and frosting?thanks
My mom has never used egg in her mousse recipe... This is new to me
Yuuuuuummmmm 😍
If you dont want to eat raw egg white you could put The egg white in a double boiler with the sugar and cook it until the sugar disolve and then you can whip it
There isn't any sugar in this recipe!:(((
anggshkie he used sugar to make the merengue
I low-key ship him with the guy from Man About Cake 😂
Could you also add softened cream cheese to this recipe, and when would you add it?
Would it be fine if i were to pour the finished product on a chilled cake in a cake tin to create a layer if chocolate mousse and pour glassage over it?
I used 3oz of 72% cacao and 1oz of 64% cacao......soooo goooddd
I've made chocolate mousse using exact same ingredients through a different recipe but I find that this type of mousse tend to be too foamy for my liking. I have tried different chocolate mousse that is slighty denser but still very smooth, which I personally enjoy better. Recently I have found a recipe that uses a meringue version through using hot sugar syrup which I am going to try. Since it sounds like it would be more dense and rich rather than foamy, due to just whipping egg whites and cream.
Can this be used for filling a cake? Thanks in advance.
Hi. Is the butter unsalted? Thanks!
Is there a way to get the recepies in grams and ml? Thanks
can you make Spanish churros recipe . please
What is the alternative for cream of tartar?
can i use this to make a mousse cake?
that is a great recipe.I love how easy it is to remember.jus a small doubt,did you add the egg yolks after the chocolate cooled or immediately?
fasmina kasim
You always add it after the chocolate cools otherwise they will cook with the high heat in the chocolates..
To the people who worry about eating the raw eggs let me explain something: they ARE raw, the eggs do not cook with the melted chocolate as some might have told you. If the bacteria and illness is the reason you don't like to eat raw stuff, then buy your eggs in the trust worthy places and use the good hygiene practices. Please do not try to do this with GMO free eggs or something like that, the only way the eggs could get contaminated is if the mother hen is sick and because of transmittable bacteria like salmonella. To kill this kind of bacteria you have to heat the egg to a 70°C (or 160°F) temperature
And the eggs can get contaminated too if you leave them too much time at room temperature (37°C), so just be careful, wash your hands, and be a clean person. If you get sick while eating raw eggs, it's because of their origin, or because you have poor hygiene.
you can absolutely use organic or GMO free eggs, just use fresh ones and use ones that have been pasteurised.
unesourisverte you can also pasteurize eggs yourself, it's a pretty easy process of just boiling them gently until they reach proper temperature, there are videos of how to do so if you search
You could also make completely eggless chocolate mousse! It's an easier recipe, too, with just 2 ingredients. I have a recipe on my channel :)
Simple Vegan Eats
It also tastes worse.
what can be used in place of cream of tartar?
Could this save in frig for 2 days before eating --or will all the bubbles deflate?
Could you use confectioners sugar rather than granulated sugar in the egg whites?
i want to add Grand Manier, when and where do i add it please?
I wonder if you can put this between macarons
omg that looks spool amazing and it's halal! I think it's out with the gingerbread men and make some chocolate mousse!
butter without salt right? I didn't hear if you said it
For Czech & Slovak watchers : cream of tartar is actually a “vinny kamen” :)
Can I use 100% baking chocolate if I add another 1/2 cup sugar when melting the chocolate?
Do we need the tartar
Can i double this recipe?
Jhin mains would love this
So the eggs r uncooked?? Can't v heat proof it or something?
About to try this. I’ll report back in a couple of hours.
Can I whip egg whites in a blender???
What is cream of tartar?? Is it baking powder??
I cannot seem to find a recipe for yum yums pls help
yam
The recipe in the link is different
Please, make baked donuts in a donuts pan..
hey Thomas, i have a question. i live in subtropical country and every time i would whip cream, it wouldn't really whip up to a whipped cream consistency. do you have any tips on how to get it to that consistency? i love your videos btw, you're awesome :)
try placing the bowl where you will whip your cream in a bigger bowl with ice & water, you can add salt to the ice to make it colder.
Chill your bowls before you whip and use metal bowls.
I can never pay full attention to his recipes. I always get too distracted by his handsome face. That man is gorgeous.
I always have problems using white chocolate. Most of the times the mousse is more liquid than creamy. Any help?
Hello :) I was wondering if you could possibly show us how to make a proper pork belly, getting the meat to cook properly while still having crispy crackling? It's impossible!
I personally don't think you need to use neither butter nor cream : my grandma makes the best chocolate mousse with only dark chocolate, sugar and eggs 😋
Ivylover Horsez can u sure the recipe pls 💕
The way his sleeves are rolled up and the way he positions his arms when he talks makes it look like someone else is behind him and they're their arms instead.
Any ideas for a substitute to heavy cream??
Mary Desiree Jipos
You can use light cream or even leave it out, its only added to put more flavour and texture into the mousse...:)
is it safe to eat? the yolk and egg white wasnt cooked..
Can I ask? Is it any difference if we don't add the heavy cream? I look others' recipe that they didn't add heavy cream. Thankyou
Angel nk
You dont have to add heavy cream or light cream, you add it if you want more texture and flavour depth...:)
can i use the microwave to melt the chocolate and butter? will it affect the texture or quality?
It won't, but be sure to do it like this:
10 seconds, stir, 10 seconds, stir, 5 seconds, stir, until you get the consistence you like.
You can keep heating it if it's too much chocolate and butter, but keep it at 5 seconds in between stirs after the third heating.
Can i skip the cream of tartar