I like how your style is still geared towards people who might be new to cooking. When you mentioned replacing a spatula I first thought to myself, who doesn't have one of those? It made me remember watching your videos many years ago when I first started getting into cooking, I didn't have many tools back then either. You're a legend in our house.
Your voice makes listening to these newer, longer productions enjoyable. I started watching a lot of YT about 4 years ago, when 5 minutes seemed normal for a quality presentation, tho I was watching mainly programming tutorials. I remember the comments when 8+ minutes was recommended. Now everything I watch wants to be 13 to 20 minutes, kind of like a sitcom, I imagine. Thanks!
God bless you Chef John! You've brought my cooking a long way and I'll probably never meet you, but bless your hairy, loveable, comical, informative hands :)
This recipe is delicious. I have made it twice this week. I beat the eggs in a bowl over simmering water. It makes the egg mixture very light and frothy and doesn’t take long to get to temperature. I’d love the same method to make a lemon mousse, please. It is so delicious.
Wow, Chef John, this chocolate mousse recipe is an absolute game-changer! Your clear instructions and expert tips make it so easy for beginners like me to create a dessert that looks and tastes like it came from a fancy restaurant. I appreciate how you break down each step and offer alternatives for different flavor variations. The end result is truly outstanding - rich, creamy, and utterly indulgent. I can't wait to impress my friends and family with this masterpiece. Thank you for sharing your culinary genius with us! Keep the amazing recipes coming!
Thanks for the recipe. I made some mousse a few weeks ago, while good, I thought it was way too sweet. It used twice the eggs and chocolate of your recipe, but used 1 1/3 cup sugar. Even halving that, it would still be 10 times the amount of sugar of your recipe. I am looking forward to trying your version.
You must have read my mind! I attempted to make a tuxedo cake last week and bombed on the chocolate mousse. The white chocolate mouse was perfect, but not dark. This recipe is much easier than the one I tried. My cake fell apart as it wouldn't set, but we ate it anyway! The leaning tuxedo cake of Canada lol, one we will not forget. Thanks for the video; I am inspired to try again!
Thank you for this recipe and the reassurance. I love to cook and bake, so your videos really provide a challenge, but also not to overthink it, just do. Even when you do screw up, it’s just you cooking. As you told us all. Thank you, Chef John. 😊
I made this today! It was so so good! Just as you described it. Incredibly luxurious! I was actually surprised at how good it turned out as I was sure I messed something up but it was perfect. Thank you so much for sharing this wonderful recipe!
Chocolate and raspberry always marry well together. I have made this quite a few times and I prefer it over chocolate pudding. It has that silky indulgent flavor. I have to double the batch because 4 servings is not enough for my husband and I. We each have 2 servings and the same for the next day. It is a simple recipe that is so rewarding. They taste better than the Costco mousse pots that come in little 5 ounce glass containers, which I have saved to reuse at many gatherings. They sell for $14. For 6 pots. This is definitely cheaper and tastes better.
Chef John! Thanks so much for this recipe. I tried it yesterday, and it came out delicious. I like this one better than the ones that include the egg whites. Once it was all combined, I put it on top of graham cracker crust and stuck it in the fridge. It's my new favorite dessert!
@shaunhall284 actually I did take a picture but it is impossible to show you here. Maybe there are people who watched the video and have never made a dish like this and just maybe they would like to know the result someone else had. Just my opinion as you are entitled to yours.
Thank you Chef John. I made this for my dessert today and it was amazing. Soft, silky and perfect. I never thought I would be able to make this without box of mix from the store.
Thanks for this recipe! I made it today, excellent! I did add a little vanilla to the sabonyon. I used the raw egg white method by Julia Child before. It always bothered me that the whites were not cooked. Perfectly satisfied now.😊
Have been making your valentine's day chocolate mousse for 15 years now, my peers are still trying to figure out why it's different but better than the egg white mousses out there, thanks for sharing your years of experience mate.
Just finished making this for Valentine's dessert. I'm a total novice at making desserts, but this couldn't have been easier! Other than dropping my thermometer in the egg mixture while whisking that is! 😂 Thank you chef! Hopefully it gets me lots of compliments tonight!
first time I tried to make chocolate mousse, I accidentally skipped the egg whites ("merengue"). so ... accidentally made (basically) this. (ratioos slightly different ...) so yummy
For a quick chocolate mousse I rip open a sachet, add cold milk & beat with a mixer till light, fluffy and becomes thick, set in fridge for 1 hour. Add raspberries sprinkle with real grated chocolate.
This is one of my favorite desserts in attempt many good times. A tip to share for it to stabilize in warm climate would be in a day advance, add 2 teaspoons of gelatin/agar-agar powder with 1 Tbsp water as mixed till incorporated, prepare 250 ml heavy or all purpose cream in a cold saucepan and add the hydrated gelatin and stir on a low flame till said gelatin dissolve (carefully not to burn the cream, remove from the heat when bout simmer), keep stirring even outside the stove till cool or forms a jelly skin the set in the freezer overnight. This should look like pudding the next day and whip it away as the following recipe goes. Hopes this helps, not an expert, just good at dessert making.
I love a marshmallow fluff and whipped cream topping on chocolate mousse with a little crumbled graham cracker garnish... it becomes a grown up smore dessert!
The best comment I ever heard regarding yolk-only recipes (I believe it was Brian Lagerstrom): “…and I’ll just save these egg whites to make my morning breakfast eggs less interesting.”
I was making ice cream and the recipe called for six egg yolks. I had six eggs. I was using the hand method to separate the eggs but over the sink. (I know, it was my first time). The last one, the yolk slid out of my hand and landed in one of the previously emptied shell that was in the sink. I knew the ice cream would be a success. It was.
Nice one Chef John, as usual, but far from easy for "beginners", who my set the house on fire at that one step. LOL. But experts maybe. So, when I was a young and singe lad in the late 70's I made an easy one that came from some article in a magazine at the time (People?) can't remember. It was basically to blend a packet of unflavored gelatin, some cocoa power, sugar, and heavy cream until thickened and refrigerate. It worked like a charm for "Date Nights" LOL. Best part, no mucking around like this one with melting block chocolate, cooking eggs, and open flames, towel in hand (maybe soak it first?); surely a prescription for disaster for "beginners", of which I was definitely a rank one in the 70's, cooking wise. Again, good for experienced cooks. Speaking of that time, there were a lot of "cheeky takes" on the "environmental" bumper stickers going around then, being shortly after the time of "Earth Day" (1972, I think) and all You'd see ones such as "Save the Whales, Collect the Whole Set", but my favorite was "Save the Chocolate Moose", topically speaking for this vid!! LOL ;D
I prefer whisking eggs in a glass bowl. I would be afraid to put a metal bowl, with eggs, directly over the burner! I would use a water bath and be patient like when making Hollandaise.
Is there any way to incorporate the egg whites as well? In my standard recipe I whip the egg whites and incorporate them before adding the cream and the result is also alright (using other ratios for the other ingredients of course).
Hi Chef, as a complete rookie, i was wondering what proper method would be to do it on double boiler. Do we need to boil water and then turn off the stove after or we let the water simmer on low heat for the whole process? Thank you very much!
It's usually better to use unsalted so that you can better control how salty your dessert is, but it's not the end of the world. In this case, you can taste as you go and adjust since you're using cooked eggs anyway! Edit: I just checked the recipe page, and it says to use unsalted.
"Let me tell ya, I got it rough, I went to a restaurant the other night and ordered the chocolate mousse, and I got an antler stuck in my throat!" R.I.P. Rodney
I like how your style is still geared towards people who might be new to cooking. When you mentioned replacing a spatula I first thought to myself, who doesn't have one of those? It made me remember watching your videos many years ago when I first started getting into cooking, I didn't have many tools back then either. You're a legend in our house.
He's Uncle Chef John
I'm a professional pastry chef, but this technique is brilliant, basically a chocolate sabayonne. I'll make this for dinner. Thanks chef!
Thank you!
You're a professional pastry chef and you've never seen pate a bombe?
Did I say I had never seen it, or did I say it's brilliant? Watch yourself.
Mind sending some my way? 😂
@@giovannadiaz1917oh snap
That is the prettiest demonstration of proper folding I've EVER seen!
Your voice makes listening to these newer, longer productions enjoyable. I started watching a lot of YT about 4 years ago, when 5 minutes seemed normal for a quality presentation, tho I was watching mainly programming tutorials. I remember the comments when 8+ minutes was recommended. Now everything I watch wants to be 13 to 20 minutes, kind of like a sitcom, I imagine. Thanks!
Will def try this with
3 tablespoons rum, 1 tablespoon strong coffee, shake little cayenne over
CJ always inspires
I like the way you think
Please let us know how it goes!!!!
Uihuh
Uihuhiiijiuh
@@melindahmkhwanazi will do, planning today or tomorrow!
I have missed the "lots of compliments" line from the Valentine days ideas. I'm really happy to see it here
God bless you Chef John! You've brought my cooking a long way and I'll probably never meet you, but bless your hairy, loveable, comical, informative hands :)
This is probably the most soothing and relaxing recipe video on the channel. Awesome!
HAHA "It's Valentine's Day and we're trying to get l- - - lots of compliments" 🤣🤣🤣
yep, that was a good one
This beginner is trying this TONIGHT! 😊
Just made this for my family. Got so many compliments. First time ever making a mousse and this was such an easy technique. Thank you!!
Thank you Chef John. God bless, stay safe and warm.
This recipe is delicious. I have made it twice this week. I beat the eggs in a bowl over simmering water. It makes the egg mixture very light and frothy and doesn’t take long to get to temperature. I’d love the same method to make a lemon mousse, please. It is so delicious.
Wow, Chef John, this chocolate mousse recipe is an absolute game-changer! Your clear instructions and expert tips make it so easy for beginners like me to create a dessert that looks and tastes like it came from a fancy restaurant. I appreciate how you break down each step and offer alternatives for different flavor variations. The end result is truly outstanding - rich, creamy, and utterly indulgent. I can't wait to impress my friends and family with this masterpiece. Thank you for sharing your culinary genius with us! Keep the amazing recipes coming!
Thanks for the recipe. I made some mousse a few weeks ago, while good, I thought it was way too sweet. It used twice the eggs and chocolate of your recipe, but used 1 1/3 cup sugar. Even halving that, it would still be 10 times the amount of sugar of your recipe. I am looking forward to trying your version.
You must have read my mind! I attempted to make a tuxedo cake last week and bombed on the chocolate mousse. The white chocolate mouse was perfect, but not dark. This recipe is much easier than the one I tried. My cake fell apart as it wouldn't set, but we ate it anyway! The leaning tuxedo cake of Canada lol, one we will not forget. Thanks for the video; I am inspired to try again!
Thank you for this recipe and the reassurance. I love to cook and bake, so your videos really provide a challenge, but also not to overthink it, just do. Even when you do screw up, it’s just you cooking. As you told us all. Thank you, Chef John. 😊
@@shaunhall284 Lol 😂
I made this today! It was so so good! Just as you described it. Incredibly luxurious! I was actually surprised at how good it turned out as I was sure I messed something up but it was perfect. Thank you so much for sharing this wonderful recipe!
Chocolate and raspberry always marry well together. I have made this quite a few times and I prefer it over chocolate pudding. It has that silky indulgent flavor. I have to double the batch because 4 servings is not enough for my husband and I. We each have 2 servings and the same for the next day. It is a simple recipe that is so rewarding. They taste better than the Costco mousse pots that come in little 5 ounce glass containers, which I have saved to reuse at many gatherings. They sell for $14. For 6 pots. This is definitely cheaper and tastes better.
Chef John! Thanks so much for this recipe. I tried it yesterday, and it came out delicious. I like this one better than the ones that include the egg whites. Once it was all combined, I put it on top of graham cracker crust and stuck it in the fridge. It's my new favorite dessert!
My wife loves it, we just made it for the second time, thanks!
I made this today and it is fabulous! CJ you never fail me. Thanks for the super easy recipe!
@@shaunhall284 You don't believe and need a picture?
@shaunhall284 actually I did take a picture but it is impossible to show you here. Maybe there are people who watched the video and have never made a dish like this and just maybe they would like to know the result someone else had. Just my opinion as you are entitled to yours.
@noob19087 yeah we're not thinking that he's so smart
Thank you Chef John. I made this for my dessert today and it was amazing. Soft, silky and perfect. I never thought I would be able to make this without box of mix from the store.
I can NOT wait to try this!! It will be a fun treat for my family to enjoy during school vacation week. Thanks for sharing this!
7:28 your perfectly timed half pause almost keeled me, I am still belly laughing at you (with you) my MAN!
That went over my head, thanks for pointing out. :D
Best served in one of those moose glasses like in Christmas Vacation.
Perfect! Chevy Chase would approve!! ;D
@@ronschlorff7089 Chevy Chase is an unfunny racist.
Just tried it. Its in the fridge (the rest of it). Its delicious even without the texture!!
Snackin' while you’re snappin 🤣
OMG, such a great line, for Anything, ....especially at Valentines Day!! :D LOL
"It's Valentine's Day, and we're trying to get l-ots of compliments!" Sure, Chef John, sure.
Thanks for this recipe! I made it today, excellent! I did add a little vanilla to the sabonyon. I used the raw egg white method by Julia Child before. It always bothered me that the whites were not cooked. Perfectly satisfied now.😊
I hear that Helllloo and I just smile like a little kid because I know what in going to watch is going to be sooo delicious ❤
My daughter thanks you so much! There are no words for her gratitude!
@@shaunhall284cope
Another fantastic recipe that I look forward to giving a try! As far as your video recipes go, you haven't failed me yet, Chef!
@@shaunhall284 ?
Just made this with 78% chocolate and, shudder, aerosol whipped cream! Wonderful result! Thanks so much! Almost too easy for health diet!!
You’re the best Chef John!❤
You are a very good teacher. Thank you
Thank you! This was so easy to follow and I’ve made it easily!
I absolutely love the voiceovers to his videos. Brilliant! ❤
MY MOUTH IS WATERING!! NUMMY!! Happy Valentine's Day to you and Michelle. I will try this soon!! ♡D
Thanks Chef John! Chocolate, perfect timing, anytime! 🎉
The texture looks fantastic
I made this, love it. Will make it tomorrow in a bigger batch with white chocolate for my mousse cake experiment for my mom's birthday!
Come back and let us know how it went 😊
Made this tonight. Came out amazing, super straightforward and happy to have in the repertoire
Have been making your valentine's day chocolate mousse for 15 years now, my peers are still trying to figure out why it's different but better than the egg white mousses out there, thanks for sharing your years of experience mate.
Just finished making this for Valentine's dessert. I'm a total novice at making desserts, but this couldn't have been easier! Other than dropping my thermometer in the egg mixture while whisking that is! 😂
Thank you chef! Hopefully it gets me lots of compliments tonight!
I hope you all get lots of compliments - especially if you made enough for four people.
Chocolate mousse is my favorite dessert and Chef John is my favorite UA-cam chef. What else could I ask for?
@@shaunhall284 lol ok pal
made this for my family today, tasted amazing and really simple.
Love watching your videos and the cadence of your voice is very relaxing
Wow... I haven't made this in years...I'll have to add this to the list of desserts for my channel, thank you.
My loca darkl chocolate brands all either have 50%, 70% or 85% coca content. Would you go for the higher or the lower one for this recipe?
first time I tried to make chocolate mousse, I accidentally skipped the egg whites ("merengue").
so ... accidentally made (basically) this. (ratioos slightly different ...)
so yummy
Thank you for showing something so delicious look so easy.
Thank you so much...i made it and it came out great!
Looks awesome, thanks for the solution to my dessert quandary.
For a quick chocolate mousse I rip open a sachet, add cold milk & beat with a mixer till light, fluffy and becomes thick, set in fridge for 1 hour. Add raspberries sprinkle with real grated chocolate.
Raspberry and Chocolate Just Complement one another together
My mouth is watering it's look so nice but I want to know what did you put after eggs the white one
This is one of my favorite desserts in attempt many good times.
A tip to share for it to stabilize in warm climate would be in a day advance, add 2 teaspoons of gelatin/agar-agar powder with 1 Tbsp water as mixed till incorporated, prepare 250 ml heavy or all purpose cream in a cold saucepan and add the hydrated gelatin and stir on a low flame till said gelatin dissolve (carefully not to burn the cream, remove from the heat when bout simmer), keep stirring even outside the stove till cool or forms a jelly skin the set in the freezer overnight. This should look like pudding the next day and whip it away as the following recipe goes.
Hopes this helps, not an expert, just good at dessert making.
I love a marshmallow fluff and whipped cream topping on chocolate mousse with a little crumbled graham cracker garnish... it becomes a grown up smore dessert!
Happy Valentine to you and family
Hi Chef, do I have to use real sugar or can I use a sweetener for that? Thanks.
use sweetner
I made this. It was marvelous thank you.
Hey Chef John!! What if you don't have a gas stove for the egg technique?
Use the old double boiler methos
@@foodwishes thanks dude!!
@@foodwishes Ive also done it over an electric burner. A bain marie is easier because the heat is more gentle.
Thank you chef John! 👨🏻🍳It looks stupendous 😋
Thank you, Chef John!
The best comment I ever heard regarding yolk-only recipes (I believe it was Brian Lagerstrom): “…and I’ll just save these egg whites to make my morning breakfast eggs less interesting.”
Hope everyone gets lots of compliments tomorrow.
Happy ❤ Valentine!
Yummy chef. You always aim to .... Make us all hungry.
Thanks Chef John!
I was making ice cream and the recipe called for six egg yolks. I had six eggs. I was using the hand method to separate the eggs but over the sink. (I know, it was my first time). The last one, the yolk slid out of my hand and landed in one of the previously emptied shell that was in the sink. I knew the ice cream would be a success. It was.
Amazing, just what I needed!
Nice one Chef John, as usual, but far from easy for "beginners", who my set the house on fire at that one step. LOL. But experts maybe. So, when I was a young and singe lad in the late 70's I made an easy one that came from some article in a magazine at the time (People?) can't remember. It was basically to blend a packet of unflavored gelatin, some cocoa power, sugar, and heavy cream until thickened and refrigerate. It worked like a charm for "Date Nights" LOL. Best part, no mucking around like this one with melting block chocolate, cooking eggs, and open flames, towel in hand (maybe soak it first?); surely a prescription for disaster for "beginners", of which I was definitely a rank one in the 70's, cooking wise. Again, good for experienced cooks.
Speaking of that time, there were a lot of "cheeky takes" on the "environmental" bumper stickers going around then, being shortly after the time of "Earth Day" (1972, I think) and all You'd see ones such as "Save the Whales, Collect the Whole Set", but my favorite was "Save the Chocolate Moose", topically speaking for this vid!! LOL ;D
Funny, I thought this was a cooking show, and then a comic shows up!! LOL :D@@shaunhall284
I prefer whisking eggs in a glass bowl. I would be afraid to put a metal bowl, with eggs, directly over the burner! I would use a water bath and be patient like when making Hollandaise.
We're trying to get... lots of compliments 😉
How much cream did you use?
With the water could you add in an Irish Cream like Baileys?
Is there any way to incorporate the egg whites as well? In my standard recipe I whip the egg whites and incorporate them before adding the cream and the result is also alright (using other ratios for the other ingredients of course).
Hi Chef, as a complete rookie, i was wondering what proper method would be to do it on double boiler. Do we need to boil water and then turn off the stove after or we let the water simmer on low heat for the whole process? Thank you very much!
The lots of compliments joke was the best thing I‘ve heard in months 😂
Looks great. I’m wondering how it would taste if you replaced some of the water with orange juice.
Great video. Thank you so much
2:40 - When the mixture's foamy, you're almost done, homie!
Mmmmm! Bacon mousse! My favorite! 🤣🤣✌️
My wife loved her cameo, thank you chef.
Looks delicious
Hi I was hoping you could tell me how much heavy cream you need for the chocolate mouse as it was not mentioned in the video. Thank :)
I was hoping to hear the annual Valentine's day "lots of compliments" joke and I wasn't disappointed 😂
Thank you for this!!!
Would it be good to just use a round bottomed saucier instead of a metal bowl?
thank you chef, can I fold in the beaten egg whites?
Not really. That would change the texture and the whites would not be cooked.
Basic cook here. When you say butter,is that salted or unsalted? Is there a rule for savery and sweet?
Enjoy you content.
It's usually better to use unsalted so that you can better control how salty your dessert is, but it's not the end of the world. In this case, you can taste as you go and adjust since you're using cooked eggs anyway!
Edit: I just checked the recipe page, and it says to use unsalted.
I remember the first time I ever made a chocolate moose.. using bitter cocoa powder ... I havent made one in years. . Perhaps this weekend . .
Luscious! ❤❤❤
"Let me tell ya, I got it rough, I went to a restaurant the other night and ordered the chocolate mousse, and I got an antler stuck in my throat!"
R.I.P. Rodney
Yup, that's no respect at all!! ;D LOL
Lucky Michelle, enjoy :)
Would powdered sugar work in place of the white sugar?
Definitely getting #aid for that One!!! Thanks for the recipe Chef!! 👍😮
Thanks for sharing.
I've made chocolate mousse before, but method is much easier. I'd use the fruit of choice.
Can you do an iSi charger whip cream version recipe? 😇