Vegan Chocolate Mousse
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- Опубліковано 27 чер 2024
- How to make a simple rich indulgent vegan chocolate mousse.
Here I show you the simple adaptable technique you can use to make a variety or savoury or sweet vegan mousses using a cream whipping syphon / ISI whipper.
I'll show you the method, explain the process and you can find the full recipe listed bellow.
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Video Timestamps -
00:00 Intro
00:44 Technique outline
1:36 Vegan chocolate mousse recipe
2:55 Examples of other flavours
3:22 The finished dish
Recipe -
700g Water
150g Caster sugar
50g Cocoa powder
5g Agar
300g Dark Chocolate
50g Spirit - a flavour of your choice, rum works nicely but you can use whatever flavour you like
Combine the water, sugar, cocoa powder and agar.
Mix well then bring to a simmer.
Pout the hot mixture over the dark chocolate to melt it and stir to combine well.
Finally mix in the spirit and leave the mix to set in the fridge.
Puree the set chocolate mixture in a blender, then place this puree in an ISI cream whipper.
Charge with one or two nitrous oxide chargers.
Hold the prepared mousse in the whipper in the fridge until ready to dispense.
first time visiting this channel. subscribed. this is awesomeeeeee
Professionalità e passione...questi sono gli ingredienti che non devono mancare per avere risultati strabilianti...e di questi ingredienti sembra che ne hai una grande quantità in dispensa...Bravo!
That looks amazing! Can't wait to check out the other videos :)
Thank you UA-cam algorithm for finally recommending something good 🙏🏼
Aw thanks very much :)
I am going to watch every video of yours❤
Excellent technique, Eddie. Quick questions:
1. Would this mousse be stable enough (because of the agar) to use as a filling for a chocolate cake?
2. Could I replace the water with a non dairy milk to add richness/creaminess?
Def gona invest in one of thoze canisterz some day..
hey Eddie u doing very nice
carry on
Well I'm chef too
Amazing as always , thank you Eddie, that coconut mousse looks stunning as well, what do you change for that one use coconut milk instead of chocolate and water ?
Yes you should be able to do that to make a coconut mousse, but I also have a video on here from a couple of months ago called 'Black Sesame' in which I give a recipe for a coconut mousse made with the siphon too
@@EddieShepherd Awsome, thank you !
I was surprised you didn't have some trick to incorporate fat and creaminess that comes from using milk and cream in mousses typically. Using just water doesn't make it kind of hollow?
Finding replacement fats that function similarily to dairy without imparting unwanted flavours is a real challenge I've found. It'd be cool to see some ideas from you there if you get around to it. Thanks Eddie!
Yes, there is a few options for that. For this video recipe I wanted to keep the principles simple and clear and the flavour of the dark chocolate to come through as clean as possible. There is a lot of fat and richness from the cocoa butter content of the chocolate, it’s more similar to an egg white mousse, but that is different from the creaminess (but also flavour dulling) you’d get through adding dairy fat.
On fat contents are two videos I want to make - how to replace fats and richness without animal products and linked to that more details on emulsification & a full outline of different gelatin replacement options.
They are on the list to get to at some point
very cool! how did you make the tuille?
Hi, its pulled sugar with chocolate mixed into the sugar. I'll do a video on these at some point
This this and it came out beautifully! How would you go about making a similar type of mousse with berries?
Great, so glad to hear it.
So for berries as an example I would cook them in some sugar and water then puree and sieve that mix and let it cool. Taste that cooled mix and adjust its sweetness, acidity and diction etc to taste, Then add probably about 1% agar by the weight of the total mix and follow the rest of the method from the video - heat, set to gel, puree the gel, aerate the puree in a whipper. You would need tot week the recipe to get the flavour you want etc but that would be the basic method.
@@EddieShepherd Tried this too and it's another hit! Used raspberries and apple juice instead of water and it came out beautifully - thank you so much, I've learned so much from your videos. Going to serve this with cream set with oat amazake and honey granola, can't wait!
@@Tobbable Great that’s so nice to hear! Sounds delicious!
First thing I tried making with my new siphon, thanks for the recipe! Mine came out a little runny... it was tasty, but not a proper mouse. Should I put the siphon back in fridge for some time after charging it?
Is the pure nice and thick? You could add another charger, shake well and chill a little.
It should come out as quite a thick mousse
@@EddieShepherd , it was, but my main problems were:
- not heating it up enough, so not all the sugar was completely dissolved.
- not letting it set and chill for long enough
And maybe afterwards I should’ve let it chill in the siphon… all lessons for next time! Thanks for this recipe though! Tastes delicious.
@@jaspervangheluwe7531 ah ok. Yes it definitely need to get to a full simmer for the sugar to discover and the agar to hydrate properly. Then it does need to fully set to a gel before blending it really well, then it can go into the whipper
Do you have to use alcohol? How can i omit it, if possible? Thanks!
You can, I think it’s better with the alcohol in texture and flavour, but you could use water or a water based infusion in its place and it should work ok
What's th garnish on that one?
This is a pulled sugar garnish with chocolate mixed into the sugar. I'll do a video on these too
@@EddieShepherdi can't wait for that video👍🏻
Didn’t catch the ingredients…uhnnnk
The recipe is written in full in the video description