I been a chef for 25 years and I bow in respect for your experience and fantastic personality. It's funny, when people attempt to argue with me on techniques and recipes I ALWAYS tell em "if you don't believe me than go watch Chef Jean Pierre". Please don't stop the videos
@@CelticSpiritsCovennot necessarily. There are some people who mistakenly think they know everything. I, on the other hand, am delighted to learn new things.
Do NOT REPLY TO THAT!!! ITS A SCAM AND I REPORTED IT!!! Anyone who sees what looks to be like an " official" reply on any UA-cam, saying you have won a prize and text some huge ash # ,it's a scam! Its on MANY channels. If you see it, look to the right of that comment, there is 3 dots, click the 1 that say report and report it please. Some don't know, think they actually won something and they try to scam you out of shipping fees to send you your " prize". The only prize is you got had!
I've been watching professional chefs from all over the world for over 40 years and none of them have taught me as much about cooking as chef jean Pierre and I've only been watching for about a week.AMAAAAZING!!! You're a Frenchman with an Italian soul.
LOL , JP is hysterical, I’m 50 years a professional chef also, when he says, oops I always forget something in a recipe, I’m like if only people knew, but FYI not many of us can go back and fix it like it was nothing, it takes confidence and knowledge plus sense of humor helps. ❤ Always made my kitchens fun to work in also, keeps everybody motivated to work better
@@kimberlyhart5692 hello Kimberly, my biggest regret as a Chef is not getting to professionally work with Jean Pierre. I loved my career, when I look in the mirror I see a NYer Jean Pierre. My goal is to get to meet him , we both live in Florida
I LOVE chocolate mousse! It’s my favorite. But making real mousse I thought I could never do. Ta-da! Chef Jean-Pierre to the rescue, teaching us inept cooks how to cook it. Thank you! Your videos are so enjoyable and your stories and humor are so entertaining and worth watching even if the viewer is not planning to cook.
We made it for Valentines Day. It was great. My notes for the next time: - Use less orange zest - When combining cream with chocolate egg mixture, be VERY thoroughly with the first spoon. ONLY THEN you can remove the lumps. - Beat egg whites and cream more than medium soft peaks -> it was fluffy, but you couldn't see the individual bubbles in the mouse - Make it 24h BEVORE serving. The ones we ate the next day had much smoother taste
My Mum always said "A way to a man's heart is through his stomach". ❤ It's been great to see a Chef cook without any pretension and talks so lovely about his Mother. Keep going we love your work. ☺️🌹🍓🤤
One thing I like about the French, is that they have an enormous amount of pride in things that pertain to their culture. They have a great attention to detail and they love to pass it on and they explain very well. I especially like watching documentaries on architectural restoration for this reason. This mousse looks heavenly especially with the Kahlua and Grand Marnier. Delicieux!
I remember watching you on télé while growing up back home and I have always loved your shows. Your stories and anecdotes are pure gold and it makes each and every show even more special, fun and interesting. When you speak French, it's like a melody to my ears, Merci Mille Fois Chef Jean-Pierre pour votre Amour et Passion!
I think I’m addicted to Chef Jean-Pierre. I can watch recipe after recipe just for the fun of it. I dislike cooking and barely ever cook anymore. So my reason for this addiction: 1) his knowledge 2) humor 3) his sense of cleanliness 4) really easy style of teaching Amazing chef and probably the BEST teacher on UA-cam. Many ppl can cook amazing meals but communication skills leave a lot to be desired. Thank you sire for sharing your incredible knowledge 🙏🏽 ❤
Chef, the story you told about the pastry chef where you did your apprenticeship? Pure gold. Give me all of that you got. I could listen to you tell those tales all day and night long, I promise you. I'd love to hear your story. I was listening to Marco Pierre-White's the other night, and I thought to myself, "I'd love to hear Jean-Pierre's story." Pure gold my friend.
Great video!! I’m so sick of all those other UA-cam chefs pushing “Easy” dishes down our throats - as if we are too lazy to push ourselves to excellence.
Love how you talk about your old pastry Chef! The wonderful thing is - you are exactly the same! Thanks for your generosity and the never-ending knowledge you are providing to all of us! ❤
I worked at LaFaire, which was a catering hall, and they would put the shavings throughout all the chocolate so when you put every spoonful in your mouth, the chocolate would melt, and it was heavenly❤❤❤❤❤❤
Dang, I laugh out loud from watching your videos. You really inspire to cook, both by showing your passion, still after a lifetime of cooking, and by explaining why you do what you do. And doing this in a highly entertaining way! What's not to love? Keep it up JP!
i made this last night and it was really good after chilling in the fridge for several hours to let it set up well. i didn’t use any alcohol just 4oz orange juice because i didn’t have any on hand. the orange zest makes it taste really refreshing, but I also whipped the heavy cream and the egg white mixture to more of stiffer peak than what you did so I think it is a little more voluminous and very carefully folded it in which I think helps it taste “lighter”. It made a huge bowl of mousse.
This and Chocolate Eclairs is what earned me an honor graduate for culinary arts school in Stuttgart Germany taught by a Chef just like you Chief. This makes me want to make this soon. As always great presentation and love ❤️ your channel Chief
This recipe is amazing. I used it in a dessert competition and got a perfect score and won 1st place. I did modify the alcohol and used chocolate liqueur. Thank you!!! Delicious!!!!
So moving to hear your heartfelt appreciation of your mentor’s generosity. You’re a true gentleman and inspiration to all of us learning to cook. Thank you Chef!
Chef, I hope you know how much joy you bring us. It's beyond the amazing recipes... we just love you as a person. You're something else. God didn't make two Jean-Pierres, I can promise you that lol. Not only are you funny and relatable, but just watching how much you enjoy your craft is a treat. That pure excitement you get is a joy to watch. That's why God made us... to connect and enjoy life.
I made this today and discovered that it is absolutely delicious. However, a small warning to others who do not regularly partake of alcohol, cooking the zabaglion does not nescesarily cook off all of the alcohol. The deliciousness of this led to me sitting on the floor of the kitchen with giant bowl of mousse mildly intoxicated half an hour before going to work.
Dear Chef! Just a quick tips that will rapidly increase number of subscribers: add a ‘switch’ to all receipies to toggle between US/Metric measurements. Wishing you a Happy Easter 🎉❤ from Norway 🐣
Thank you however, I believe that on our website you can find metric or imperial measurement already maybe some of the old recipes do not have it but all of our new recipes for the last couple of years should have it!!!check it out and let us know! 😊
You’re killing me here!! My absolute favorite dessert! I can’t believe I made it through till the end, mouth watering! Never knew the recipe had so many ingredients. I’ve done the shortcuts but realize now I’ve shortchanged myself not doing it your way?
I made this yesterday and it turned out absolutely perfect. If I received what I made at a quality restaurant, I'd be very happy, which is always my goal of evaluating how good I made something. Thanks so much for this recipe. It's going into my collection of recipes for sure.
I remember my Mom making me this style Mousse, alcohol and all. It's been decades. May have to start adding this to a monthly Sunday dinner treat. Doesn't look too bad to make, just listen to a book, watch some tv, chat with the wife while whisking. Thx Chef!
I've found you by accident while looking for a chocolate souffle recipe. I checked the channel and I AM HOOKED!! I made chocolate mouse today for the first time, and was such a success. My children loved it (including a picky eater whom I thought would never even try it, but kept wlasking for more, lol). I can't thank you enough for the knowledge you share with us. I cook at home for my family, and you're helping me take my cooking to next level with such simplicity and ease!! THANK YOU CHEF! LOOOOVE THE CHANNEL AND I WILL BE WATCHING EVERY SINGLE VIDEO, AND MAKING AS MANY OF YOUR RECIPES AS I CAN! God Bless you....
Measure the liqueur carefully!😂😂😂 Such a pleasure to watch and learn from all of your video tutorials. Both chef Jeanne-Pierre as well as chef Jacques Pépin are a different breed…so knowledgeable yet so humble. Unlike some of the new generation chefs.
Oh my God!. Fifty years ago, I worked in a small restaurant with a GREAT Chef! I worked the bar, but had an interest, always, it the kitchen. I would come in on days and nites off and work for free. One of the first recipes Chef Kim taught me almost exactly just what you prepared. I have never had anything better!!! Old now, but will attempt this again!!! Then we went on to processing meats, and more. The other memorable desert was his version of NY cheese cake, which I have forgotten. I might have become a Chef, but was way too much work, and stress involved. Thank-you!!!
Thank you So much jean pierre for yours explanations, your dynamism and your sense of humor. Cooking seems easy with you but, as in others areas, to give this impression of ease, you have to master your subject perfectly ! Proud to be your brother 😜
How sweet to see family support here as well! And wholeheartedly agree on the part of making things look easy it takes lots of practise and knowledge 👍
I recently found chef’s videos and I cannot stop watching. I love this man. He makes the recipes look so easy that I think I could even make them. Plus, his humor is on point. Thanks for the entertainment and education!
I finally got around to making this with my visiting friend for New Year's Eve dinner. Amazing doesn't describe it. It is subtle and elegant without an overpowering chocolate taste. I was terrified of killing the bubbles (lol!) so I stirred in slow motion. We got a little confused on the sugar addition so added less and it was still awesome! Plus we had such so much fun doing! As always, thank you Chef!
Chef, I have to give a compliment to your crew!! Camera and Editing do a fantastic job of telling the story of each episode and capturing some very funny moments!!! Well done, Crew!!!
Tell you all. ..this mans personality is hypnotysing,regardles to his skills as a supreem chefhood,wich is not in any dought, His inside happy,conaction,weety,like chiled how is playing in room,pluse his fully self ecsapting his mistake,laughfin at them,shows his big devaloped mind +heart❤
Thank you Chef, for all your videos and making them an informative and enjoyable experience. As a trainee chef, i am learning so much from you and my tutors. As someone with severe mental health issues, I find cooking and baking relaxing, it enables me to escape from my thoughts and to finally enjoy something. Your videos gives me inspiration to succeed. Thank you so much x
@ChefJeanPierre THANK YOU! Someone who actually shows you not just how but their work. I love this desert but it's impossible to find done right. Last chef did not cook the eggs and poured a runny disaster to put in the fridge You already had a semi firm mousse before it even went into the fridge.
Wow! This mousse looks fantastic!!! Love hearing about your life growing up too chef. You always have such interesting stories, and you make them so funny! Thanks for everything you share with us.
I made this for two friends today. They loved it and it was a huge success. Gave my grandma some too (since I made a bit too much), and she liked it too: Once again Chef, you do great. You never dissapoint
THANK YOU! I've been searching for the perfect Chocolate Mouse recipe since forever & every one of the recipes I've tried just wasn't it. I first had it 42 years ago and still have never found the right texture. It was silky smooth and felt like I was eating a chocolate cloud. This looks exactly like the one I ate that day, way back in 1980. I was 5 years old & have never forgotten that experience. DUUUUUDE... I CAN'T WAIT TO MAKE THIS. Thanks again Chef Jean-Pierre
I made this mousse for the second time... the first was very good, but bitter... too much chocolate for the amount of cream. The second time I double the cream with 6 eggs... JUST ORGASMIC. I put the mousse in little pots and freezed the 2/3 of it. Works just fine... I take off one from the freezer (put in the frige) the night before I consume it... and still perfect. I used cacao licor with Godiva licor, and a bit of Rum Baccard. THANK YOU FOR THE VIDEO. Blessings
I just love all your recipes. I made your chocolate, chocolate chip cookies and they were amazing!! Can't wait to make the chocolate mousse! Love your accent and you are such a friendly gentleman who always brings a smile and spreads so much joy to your friends. We really feel like your true friends. Thank took for always being positive. It's contagious!! And your English is superb! Never change! Thank you so much Jean-Pierre!
I made it, it’s chillin- I can’t wait. Tasting it already (and DEF licking spoon, whisk and beaters) - it’s already amazing. Makes me feel proud. :). I could use that kinda thing. Heheheh. Thanks Chef! Woooooo
thank you for posting this recipe! as you mentioned, most chocolate mousse recipes on the internet aren't correct in one way or another, and as someone who is not a professional, it can be frustrating to stumble across recipe after recipe created by 'home cooks' who really are not sharing the correct techniques and ingredients sometimes. there are so many strange and incorrect mousse recipes floating around - recipes where the egg yolk mixture isn't cooked, recipes where the egg yolk mixture isn't flavored at all (nothing but melted chocolate and egg yolks), recipes where the egg yolk mixture is cooked but the technique is incorrect leading to semi-scrambled eggs, recipes where there is no meringue, recipes where there is no whipped cream - just so many incorrect and/or not ideal recipes out there for chocolate mousse. and there aren't many professional chefs on the internet willing to teach! so thanks again for taking the time to upload a correct and complete recipe. I can't wait to make these for Christmas Eve 🎄🎀✨
I was a little confused. He seems like he makes 2 batches of whipped cream. One with stiff peaks and one with soft peaks and then says he used 1 1/2 cups to make the topping. So is the topping from the fist batch or did he really make 3 batches?
I laughed so hard at the blob of cream, almost peed myself. The whole time, waiting for you to see it, the bowl going through it, then "I am a professional." You made my day!
Beautiful! I love that your mentor Louis shared his techniques with you. These beautiful recipes die if they are not passed down. I will be making this soon. Merci!
Thank you for the lesson, I always find the few ingredients you use to make these amazing dishes fascinating. because of the skill you have ,you elevate them into something very special. Thanks Chef
Completely agree that mousse is not just a mixture of whipped cream and melted chocolate. Fab recipe chef 👍thanks for sharing this authentic mousse recipe
Boy did this bring back memories! Thank you chef! I'm so glad you like to teach! You're a very sharing person and I'm grateful! Anyway I digress! I used to make this for my grandmother and then we'd eat it together and it was wonderful! I don't think mine was as good as yours but grandma was always full of compliments !❤️
I dear Jean-Pierre, I have done mousse yesterday with you receipe. It's amazing. Its exact 6 portion, very much balanced. Very airy. Guests were amazed. I told them it's your receipe. It's nothing to do with pudding - you are right.
I lived in Aix-En-Provence 4 months in 1987 and the Madame in the family made a shiny, fluffy mousse au chocolat that I could never get as good. She explained to me how to do. It turns out good though. The difference is: a bit of butter in the chocolate, the sugar inside the chocolate, no whipped cream or cream, only egg whites. A tbs of rhum in the chocolate, not in the egg yolks. Egg yolks raw, not over fire. She did not say that but who knows, maybe she did. Her mousse was much darker, all shiny and incredibly fluffy, SO tasty. Now I will try it with cooking also the egg yolks, but I don't think I like it with cream. Thanks for the exact procedures and explanations. I like that.
Followed the recipe exactly. I got RAVE reviews! I've also done the Creme Caramel. It turned out OUTSTANDING! Additionally, the Brussels Sprouts with bacon and maple syrup was SUPERB! 1. On the written version of the Mousse recipe you indicate 1/4 + 1/4 of powdered sugar. The written version says that, but lists the 1/4 + 1/4 of powdered sugar and then 1/2 cup of sugar as the last ingredient on the list. 2. You list a 1/4 cup of one of the alcohols and 2 ozs of the other. 1/4 cup is 2 ozs. To be more consistent either list them both as 1/4 cup or 2 ozs.
He had the best personality for cooking and teaching. All videos are a pleasure to watch, entertaining, and full of knowledge and experience. I hope these videos are always available.
Hi Pierre, the recipe is wonderful, I never tried it because I thought it was too difficult. But I got it right with your explanation. (ok I had a few lumps because the yolk got a little too hot). But no one noticed, everyone asked for more. Thank you so much for that!
This is the BEST recipe for Chocolate Mousse that I have ever made and I've been making Mousse since the 1980's. Thank you, Chef John-Pierre. You have made my American palate sing with French authenticity!
I still dream about the chocolate mousse I had in Lille France when I was a foreign exchange student over there! I have never found mousse like that here in the US. I’m excited to make this🤗 Also had the best plain white yogurt in France, was similar to Greek yogurt but better. Oh and also French home made mayonnaise I had at my friends grandma’s house! Her mayonnaise is the best I’ve ever had ❤
Thank you I have an unruly pastry chef who wants to make a mousse with pastry cream, although I’ve done this before I really needed a refresher!! This video is perfect! I will make the mousse before she comes to work
What a treat. Some people are just so passionate about what they do and you know they are truly the best. I've heard gordan Ramsey talk about you alot. So must love and care. Thank God for you guys
Je suis nouveau de votre chaîne youtube. Merci beaucoup pour nous faire apprendre les techniques et savoir-faires pour comment cuisiner, surtout la gastronomie française. C'est variement gentil de passer vos connaissances cusinières.
"The whites and the yolks, they come with both" I just love this man.
andduh... sneak up on the chocolate & "surprise"!
Me too. I love the line.
Don't we all? 😄
With the price of eggs they should come with double yolks!
@@CentralPlainsEnt Central, that's chuckle worthy.
I been a chef for 25 years and I bow in respect for your experience and fantastic personality. It's funny, when people attempt to argue with me on techniques and recipes I ALWAYS tell em "if you don't believe me than go watch Chef Jean Pierre". Please don't stop the videos
Oh my goodness, that is so funny and quite the compliment. If you don't believe me go watch chef Jean-Pierre.
NICE
PS.
I have never argued with a chef.
His recipes for desserts are the best!
@@trinitywright7122 At least make them put the knives down first.
@@CelticSpiritsCovennot necessarily. There are some people who mistakenly think they know everything. I, on the other hand, am delighted to learn new things.
I hope Chef never loses his madness. It's why this is the most entertaining food show on the internet. Every recipe I've tried has been a gem.
Do NOT REPLY TO THAT!!! ITS A SCAM AND I REPORTED IT!!! Anyone who sees what looks to be like an " official" reply on any UA-cam, saying you have won a prize and text some huge ash # ,it's a scam! Its on MANY channels. If you see it, look to the right of that comment, there is 3 dots, click the 1 that say report and report it please. Some don't know, think they actually won something and they try to scam you out of shipping fees to send you your " prize". The only prize is you got had!
I agree ,he reminds me of a mad scientist 😂😂😂😂
Measure carefully... then with the Kahlua... 😂😂😂
Good to know that the recipes actually work 😊
Agree 💯
This is hows chefs ought to be and cook shows ought to be, engaging and real. Take a bow chef, old school never goes out of fashion.
🙏🙏🙏😊❤️
Full of air and "you can eat three times as much" - Chef JP just brightens my day!
I like that idea too! 😂
He's a lighthouse in a dark world. Who wouldn't give a million dollars to have a dad or grandfather like him.
Ingredients quantity pl
I've been watching professional chefs from all over the world for over 40 years and none of them have taught me as much about cooking as chef jean Pierre and I've only been watching for about a week.AMAAAAZING!!!
You're a Frenchman with an Italian soul.
Thank you 🙏
@@ChefJeanPierre preciso de compreender e não sei falar inglês mas francês
God bless Chef Jean-Pierre, his generosity is endless. 😊
God bless him.
Amen
LOL , JP is hysterical, I’m 50 years a professional chef also, when he says, oops I always forget something in a recipe, I’m like if only people knew, but FYI not many of us can go back and fix it like it was nothing, it takes confidence and knowledge plus sense of humor helps. ❤ Always made my kitchens fun to work in also, keeps everybody motivated to work better
Great comment!!
@@kimberlyhart5692 hello Kimberly, my biggest regret as a Chef is not getting to professionally work with Jean Pierre. I loved my career, when I look in the mirror I see a NYer Jean Pierre. My goal is to get to meet him , we both live in Florida
I LOVE chocolate mousse! It’s my favorite. But making real mousse I thought I could never do. Ta-da! Chef Jean-Pierre to the rescue, teaching us inept cooks how to cook it. Thank you! Your videos are so enjoyable and your stories and humor are so entertaining and worth watching even if the viewer is not planning to cook.
My husband and I will try this weekend I’ll check my etoh cabinet 😅
TOTALLY. JUST TO WATCH HIM IS A JOY!!!!!!!!
Oh I think you can do it I hope you try
We made it for Valentines Day. It was great.
My notes for the next time:
- Use less orange zest
- When combining cream with chocolate egg mixture, be VERY thoroughly with the first spoon. ONLY THEN you can remove the lumps.
- Beat egg whites and cream more than medium soft peaks -> it was fluffy, but you couldn't see the individual bubbles in the mouse
- Make it 24h BEVORE serving. The ones we ate the next day had much smoother taste
"You can eat three times as much, because it's full of air" 😁 Absolutely adore you Chef!!!
My Mum always said "A way to a man's heart is through his stomach". ❤
It's been great to see a Chef cook without any pretension and talks so lovely about his Mother. Keep going we love your work. ☺️🌹🍓🤤
Thank you 🙏
I'll never forget the first time I had choc mousse. It was at a fine restaurant. Heaven!
One thing I like about the French, is that they have an enormous amount of pride in things that pertain to their culture. They have a great attention to detail and they love to pass it on and they explain very well. I especially like watching documentaries on architectural restoration for this reason. This mousse looks heavenly especially with the Kahlua and Grand Marnier. Delicieux!
And plus they are French.
❤️
@@trinitywright7122 giggle!
I remember watching you on télé while growing up back home and I have always loved your shows. Your stories and anecdotes are pure gold and it makes each and every show even more special, fun and interesting. When you speak French, it's like a melody to my ears, Merci Mille Fois Chef Jean-Pierre pour votre Amour et Passion!
🙏🙏🙏😊
@@ChefJeanPierre ❤
I think I’m addicted to Chef Jean-Pierre. I can watch recipe after recipe just for the fun of it.
I dislike cooking and barely ever cook anymore.
So my reason for this addiction:
1) his knowledge
2) humor
3) his sense of cleanliness
4) really easy style of teaching
Amazing chef and probably the BEST teacher on UA-cam.
Many ppl can cook amazing meals but communication skills leave a lot to be desired.
Thank you sire for sharing your incredible knowledge 🙏🏽 ❤
All the pleasure is mine! It is comment like yours that makes it all worthwhile! 🙏❤️
An absolute madman!! Thank God he uses his powers for good and not evil!
That would be a recipe for disaster.
Chef, the story you told about the pastry chef where you did your apprenticeship? Pure gold. Give me all of that you got. I could listen to you tell those tales all day and night long, I promise you. I'd love to hear your story. I was listening to Marco Pierre-White's the other night, and I thought to myself, "I'd love to hear Jean-Pierre's story." Pure gold my friend.
Great video!! I’m so sick of all those other UA-cam chefs pushing “Easy” dishes down our throats - as if we are too lazy to push ourselves to excellence.
It’s the process, with the technique I think that makes cooking special! Chef your AMAZING!❤️
Most ppl are lazy asf.
How did I miss this video...Chef Jean-Pierre is so authentic and entertaining! Thanks for making my evening...Thanksgiving here comes the MOUSSE!
I’m glad you enjoyed it! 🙏❤️
Love how you talk about your old pastry Chef! The wonderful thing is - you are exactly the same! Thanks for your generosity and the never-ending knowledge you are providing to all of us! ❤
I worked at LaFaire, which was a catering hall, and they would put the shavings throughout all the chocolate so when you put every spoonful in your mouth, the chocolate would melt, and it was heavenly❤❤❤❤❤❤
Jean-Pierre, you are quickly becoming my favorite cook on youtube, your attitude, your knowledge, your demeanor... 👍
Dang, I laugh out loud from watching your videos. You really inspire to cook, both by showing your passion, still after a lifetime of cooking, and by explaining why you do what you do. And doing this in a highly entertaining way! What's not to love? Keep it up JP!
Thank you 🙏
This is a cooking channel where I like to watch the videos from start to finish. It's not just a cooking video, it's entertainment!
The joy chef has for what he does comes through the screen. It makes me smile every time I come here. Thank you for that.
Agree 💯
i made this last night and it was really good after chilling in the fridge for several hours to let it set up well. i didn’t use any alcohol just 4oz orange juice because i didn’t have any on hand. the orange zest makes it taste really refreshing, but I also whipped the heavy cream and the egg white mixture to more of stiffer peak than what you did so I think it is a little more voluminous and very carefully folded it in which I think helps it taste “lighter”. It made a huge bowl of mousse.
This and Chocolate Eclairs is what earned me an honor graduate for culinary arts school in Stuttgart Germany taught by a Chef just like you Chief.
This makes me want to make this soon.
As always great presentation and love ❤️ your channel Chief
This recipe is amazing. I used it in a dessert competition and got a perfect score and won 1st place. I did modify the alcohol and used chocolate liqueur. Thank you!!! Delicious!!!!
So moving to hear your heartfelt appreciation of your mentor’s generosity. You’re a true gentleman and inspiration to all of us learning to cook. Thank you Chef!
🙏🙏🙏😊
Your English is very good!! 👍 I love hearing your accent. Especially when you say Butter-Butta. 💕
Chef, I hope you know how much joy you bring us. It's beyond the amazing recipes... we just love you as a person. You're something else. God didn't make two Jean-Pierres, I can promise you that lol. Not only are you funny and relatable, but just watching how much you enjoy your craft is a treat. That pure excitement you get is a joy to watch. That's why God made us... to connect and enjoy life.
Thank you for the kind words!! 🙏🙏🙏
How sweet, I agree! ❤
@@yvonneybarra1445 God bless you
@@78LedHead God Bless you too. ♥️
I made this today and discovered that it is absolutely delicious. However, a small warning to others who do not regularly partake of alcohol, cooking the zabaglion does not nescesarily cook off all of the alcohol. The deliciousness of this led to me sitting on the floor of the kitchen with giant bowl of mousse mildly intoxicated half an hour before going to work.
Cute but it is not possible if you made this as the Chef did.
OK after the kahlua what did he say. Qwamanee what is that.
@@michaelpearson1272 2 ounces Grand Marnier or any Orange Liquor - the recipe is in the description
@@michaelrondon5472 thank you very much I love cooking and love the videos. And it makes me laugh.
Bonus
I made this for a recent dinner party and it was absolutely incredible! More work than other mousse recipes, but worth the effort! Just outstanding!!
I love this guy's energy. He's so fun to watch.
Dear Chef! Just a quick tips that will rapidly increase number of subscribers: add a ‘switch’ to all receipies to toggle between US/Metric measurements. Wishing you a Happy Easter 🎉❤ from Norway 🐣
Thank you however, I believe that on our website you can find metric or imperial measurement already maybe some of the old recipes do not have it but all of our new recipes for the last couple of years should have it!!!check it out and let us know! 😊
I was about to say the same :) I don't think there is one for this recipe. And another ❤️ from Slovenia
This was the best chocolate mousse I’ve ever made! Thank you for this recipe! Amazing
You’re killing me here!! My absolute favorite dessert! I can’t believe I made it through till the end, mouth watering! Never knew the recipe had so many ingredients. I’ve done the shortcuts but realize now I’ve shortchanged myself not doing it your way?
I made this yesterday and it turned out absolutely perfect. If I received what I made at a quality restaurant, I'd be very happy, which is always my goal of evaluating how good I made something. Thanks so much for this recipe. It's going into my collection of recipes for sure.
I like this guy, BEST I ever saw on UA-cam or TV. There's no way you will not smile.
I remember my Mom making me this style Mousse, alcohol and all. It's been decades. May have to start adding this to a monthly Sunday dinner treat. Doesn't look too bad to make, just listen to a book, watch some tv, chat with the wife while whisking. Thx Chef!
I've found you by accident while looking for a chocolate souffle recipe. I checked the channel and I AM HOOKED!! I made chocolate mouse today for the first time, and was such a success. My children loved it (including a picky eater whom I thought would never even try it, but kept wlasking for more, lol). I can't thank you enough for the knowledge you share with us. I cook at home for my family, and you're helping me take my cooking to next level with such simplicity and ease!! THANK YOU CHEF! LOOOOVE THE CHANNEL AND I WILL BE WATCHING EVERY SINGLE VIDEO, AND MAKING AS MANY OF YOUR RECIPES AS I CAN! God Bless you....
Measure the liqueur carefully!😂😂😂 Such a pleasure to watch and learn from all of your video tutorials.
Both chef Jeanne-Pierre as well as chef Jacques Pépin are a different breed…so knowledgeable yet so humble. Unlike some
of the new generation chefs.
🙃♥️
Oh my God!. Fifty years ago, I worked in a small restaurant with a GREAT Chef! I worked the bar, but had an interest, always, it the kitchen. I would come in on days and nites off and work for free. One of the first recipes Chef Kim taught me almost exactly just what you prepared. I have never had anything better!!! Old now, but will attempt this again!!! Then we went on to processing meats, and more. The other memorable desert was his version of NY cheese cake, which I have forgotten.
I might have become a Chef, but was way too much work, and stress involved. Thank-you!!!
"You can eat three times as much because it's air!" Brilliant tips like this keep me coming back week after week, thank you Chef, you're a genius!
Keeps you coming back to the Mousse too 😉
Your cooking , teaching and stories are so great ❤ thank you
Chocolate mousse is my favorite dessert ever. Whenever I have it the building I’m in could burn down around me and I wouldn’t notice. Ahhhhhhh.
Being from Switzerland I used dark Toblerone chocolate to make the mousse. Other than that we do it exactly as the Chef demonstrates. So delicious!
I haven't had Toblerone since the early 80s, so fantastic!
Good idea,that’s always available in Australia 🇦🇺
Thank you So much jean pierre for yours explanations, your dynamism and your sense of humor. Cooking seems easy with you but, as in others areas, to give this impression of ease, you have to master your subject perfectly ! Proud to be your brother 😜
Nice surprise, Merci! And friends this is really my brother Pascal who lives in France. He is the best brother anyone could ever ask for!!! 👍👍👍
How sweet to see family support here as well!
And wholeheartedly agree on the part of making things look easy it takes lots of practise and knowledge 👍
Wow. How cool to see family!
I recently found chef’s videos and I cannot stop watching. I love this man. He makes the recipes look so easy that I think I could even make them. Plus, his humor is on point. Thanks for the entertainment and education!
I finally got around to making this with my visiting friend for New Year's Eve dinner. Amazing doesn't describe it. It is subtle and elegant without an overpowering chocolate taste. I was terrified of killing the bubbles (lol!) so I stirred in slow motion. We got a little confused on the sugar addition so added less and it was still awesome! Plus we had such so much fun doing! As always, thank you Chef!
Chef, I have to give a compliment to your crew!! Camera and Editing do a fantastic job of telling the story of each episode and capturing some very funny moments!!! Well done, Crew!!!
Tell you all. ..this mans personality is hypnotysing,regardles to his skills as a supreem chefhood,wich is not in any dought,
His inside happy,conaction,weety,like chiled how is playing in room,pluse his fully self ecsapting his mistake,laughfin at them,shows his big devaloped mind +heart❤
I read many of the commants,it looks like most of the viwuers feel somhiw the same😊
This man is the realdeal,no joke,he is a master,and a humbule one
Thank you Chef, for all your videos and making them an informative and enjoyable experience. As a trainee chef, i am learning so much from you and my tutors. As someone with severe mental health issues, I find cooking and baking relaxing, it enables me to escape from my thoughts and to finally enjoy something. Your videos gives me inspiration to succeed. Thank you so much x
🙏🙏🙏👍😊❤️
@ChefJeanPierre
THANK YOU!
Someone who actually shows you not just how but their work.
I love this desert but it's impossible to find done right.
Last chef did not cook the eggs and poured a runny disaster to put in the fridge
You already had a semi firm mousse before it even went into the fridge.
I am excited to make this recipe! Everything Chef makes is awesome!
thank you chef I KNEW I could count on you for the traditional recipe!!
Wow! This mousse looks fantastic!!! Love hearing about your life growing up too chef. You always have such interesting stories, and you make them so funny! Thanks for everything you share with us.
Agree 💯
I made this for two friends today. They loved it and it was a huge success. Gave my grandma some too (since I made a bit too much), and she liked it too:
Once again Chef, you do great. You never dissapoint
THANK YOU! I've been searching for the perfect Chocolate Mouse recipe since forever & every one of the recipes I've tried just wasn't it. I first had it 42 years ago and still have never found the right texture. It was silky smooth and felt like I was eating a chocolate cloud. This looks exactly like the one I ate that day, way back in 1980. I was 5 years old & have never forgotten that experience. DUUUUUDE... I CAN'T WAIT TO MAKE THIS. Thanks again Chef Jean-Pierre
I made this mousse for the second time... the first was very good, but bitter... too much chocolate for the amount of cream. The second time I double the cream with 6 eggs... JUST ORGASMIC. I put the mousse in little pots and freezed the 2/3 of it. Works just fine... I take off one from the freezer (put in the frige) the night before I consume it... and still perfect. I used cacao licor with Godiva licor, and a bit of Rum Baccard. THANK YOU FOR THE VIDEO. Blessings
I just love all your recipes. I made your chocolate, chocolate chip cookies and they were amazing!! Can't wait to make the chocolate mousse! Love your accent and you are such a friendly gentleman who always brings a smile and spreads so much joy to your friends. We really feel like your true friends. Thank took for always being positive. It's contagious!! And your English is superb! Never change! Thank you so much Jean-Pierre!
I'm not much of an indoor cook, I usually stick to the grill and smoker. I made this and everyone loved it!
Chef that looks amazing, maybe one day you can teach us also how to make a lemon meringue pie
i would love a class on Lemon Meringue pie Chef!!!!!
I made it, it’s chillin- I can’t wait. Tasting it already (and DEF licking spoon, whisk and beaters) - it’s already amazing. Makes me feel proud. :). I could use that kinda thing. Heheheh. Thanks Chef! Woooooo
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This recipe is by far the best of all the recipes on UA-cam.
thank you for posting this recipe! as you mentioned, most chocolate mousse recipes on the internet aren't correct in one way or another, and as someone who is not a professional, it can be frustrating to stumble across recipe after recipe created by 'home cooks' who really are not sharing the correct techniques and ingredients sometimes. there are so many strange and incorrect mousse recipes floating around - recipes where the egg yolk mixture isn't cooked, recipes where the egg yolk mixture isn't flavored at all (nothing but melted chocolate and egg yolks), recipes where the egg yolk mixture is cooked but the technique is incorrect leading to semi-scrambled eggs, recipes where there is no meringue, recipes where there is no whipped cream - just so many incorrect and/or not ideal recipes out there for chocolate mousse. and there aren't many professional chefs on the internet willing to teach! so thanks again for taking the time to upload a correct and complete recipe. I can't wait to make these for Christmas Eve 🎄🎀✨
Hey Chef, Im a professional self thaught chef, and your content has been invaluable to me. Thank you so much
The first chef I know that actually cooks the yolks. Merci Beaucoupe pour votre recept.
Finally, someone who knows how to make a chocolate mousse - PROPERLY. Thank you Chef Jean-Pierre.
I was a little confused. He seems like he makes 2 batches of whipped cream. One with stiff peaks and one with soft peaks and then says he used 1 1/2 cups to make the topping. So is the topping from the fist batch or did he really make 3 batches?
I laughed so hard at the blob of cream, almost peed myself. The whole time, waiting for you to see it, the bowl going through it, then "I am a professional." You made my day!
All I need after a tough day is to watch one of your recipes Jean-Pierre 😜 you always lift my spirits and put a smile on my face 💚💚 xx
Beautiful! I love that your mentor Louis shared his techniques with you. These beautiful recipes die if they are not passed down. I will be making this soon. Merci!
My favorite dessert! A recipe from one of the happiest chefs on UA-cam! Can’t wait to make it!
you're the most entertaining chef I ever watched!
Thank you 🙏
Best chef ever to relax to while having a bourbon and trying to make a Chef Jean-Pierre recipe!!!
Merci, Jean-Pierre!
Thank you for the lesson, I always find the few ingredients you use to make these amazing dishes fascinating. because of the skill you have ,you elevate them into something very special. Thanks Chef
Completely agree that mousse is not just a mixture of whipped cream and melted chocolate.
Fab recipe chef 👍thanks for sharing this authentic mousse recipe
Love your stories! We learn so much from you, don't change a thing.
Wow ! A real chef. From Haiti.
I appreciate your work. Hat's off.
Boy did this bring back memories! Thank you chef! I'm so glad you like to teach! You're a very sharing person and I'm grateful! Anyway I digress! I used to make this for my grandmother and then we'd eat it together and it was wonderful! I don't think mine was as good as yours but grandma was always full of compliments !❤️
I dear Jean-Pierre, I have done mousse yesterday with you receipe. It's amazing. Its exact 6 portion, very much balanced. Very airy. Guests were amazed. I told them it's your receipe. It's nothing to do with pudding - you are right.
Chef JP is the reason for the phrase, "ANYONE CAN COOK". 💗
I lived in Aix-En-Provence 4 months in 1987 and the Madame in the family made a shiny, fluffy mousse au chocolat that I could never get as good. She explained to me how to do. It turns out good though. The difference is: a bit of butter in the chocolate, the sugar inside the chocolate, no whipped cream or cream, only egg whites. A tbs of rhum in the chocolate, not in the egg yolks. Egg yolks raw, not over fire. She did not say that but who knows, maybe she did. Her mousse was much darker, all shiny and incredibly fluffy, SO tasty. Now I will try it with cooking also the egg yolks, but I don't think I like it with cream. Thanks for the exact procedures and explanations. I like that.
Can't go wrong with Authentic Chocolate Mousse! May have to include this for Christmas Dinner this year.
Eggnog Mousse?
Followed the recipe exactly. I got RAVE reviews! I've also done the Creme Caramel. It turned out OUTSTANDING! Additionally, the Brussels Sprouts with bacon and maple syrup was SUPERB!
1. On the written version of the Mousse recipe you indicate 1/4 + 1/4 of powdered sugar. The written version says that, but lists the 1/4 + 1/4 of powdered sugar and then 1/2 cup of sugar as the last ingredient on the list. 2. You list a 1/4 cup of one of the alcohols and 2 ozs of the other. 1/4 cup is 2 ozs. To be more consistent either list them both as 1/4 cup or 2 ozs.
Noticed that as well. Wish he would just go metric.
@@jamesstein5087 yes, I grind and brew coffee and only deal in metric
I made this tonight and my guests absolutely loved it ❤❤❤
The lightness and orange zest flavor makes this a stunning desert.
My favorite Chef has done it again! Love this! Will make it for our family Holiday dinner. Thank you, Chef Jean-Pierre! 🥰
He had the best personality for cooking and teaching. All videos are a pleasure to watch, entertaining, and full of knowledge and experience. I hope these videos are always available.
Hi Pierre, the recipe is wonderful, I never tried it because I thought it was too difficult. But I got it right with your explanation. (ok I had a few lumps because the yolk got a little too hot). But no one noticed, everyone asked for more. Thank you so much for that!
This is the BEST recipe for Chocolate Mousse that I have ever made and I've been making Mousse since the 1980's. Thank you, Chef John-Pierre. You have made my American palate sing with French authenticity!
I still dream about the chocolate mousse I had in Lille France when I was a foreign exchange student over there! I have never found mousse like that here in the US. I’m excited to make this🤗 Also had the best plain white yogurt in France, was similar to Greek yogurt but better. Oh and also French home made mayonnaise I had at my friends grandma’s house! Her mayonnaise is the best I’ve ever had ❤
Thank you I have an unruly pastry chef who wants to make a mousse with pastry cream, although I’ve done this before I really needed a refresher!! This video is perfect!
I will make the mousse before she comes to work
Amazing! This one is going right into my saved “desserts” folder!
What a treat. Some people are just so passionate about what they do and you know they are truly the best. I've heard gordan Ramsey talk about you alot. So must love and care. Thank God for you guys
Very interesting, engaging, educative, great story teller you are Chef Jean Pierre. You make cooking fun 😊
Je suis nouveau de votre chaîne youtube. Merci beaucoup pour nous faire apprendre les techniques et savoir-faires pour comment cuisiner, surtout la gastronomie française. C'est variement gentil de passer vos connaissances cusinières.
Tout le plaisir est pour moi! 😊
Great work, Jean-Pierre! If I could go back about 40 years, I would have loved to be your apprentice!
I’m in love with Chef Jean Pierre. I’ve learned so much.