Happy New Year, everyone.
Hello and welcome to in the kitchen with Matt.
I am your host, Matt Taylor.
Today, I'm going to show you how to make a
chocolate mousse.
Oh, yeah, I had a request to make a chocolate mousse.
So here we go.
That's what we're going to do.
If you follow my show, you know that I love chocolate desserts
and all things chocolate.
And this is a great, super easy recipe using
very few ingredients.
It's a classic French dessert.
If I can do it, you can do it.
Let's get started down below in the description box,
you'll find the list of the ingredients and their amounts.
First, we want to start by melting our chocolate.
I'm using a 70 percent, 72 percent dark chocolate.
So this is a very high quality chocolate.
And like you can use a cheap, like, semisweet chocolate chip
if you want.
And what I'm going to do now is I'm going to just melt this in
the microwave, burst of 20 seconds, stir until it's
almost completely melted.
And then it will as it sits, it'll melt the rest of the way
or just use a double boiler, which pretty much would be like
a small pot.
This is bigger than and there would be a little bit of
water in there.
And you let turn it on, turn the stovetop on
and a steam.
This would sit right on top of the pot.
The steam would come up and just get heat up the bowl and
then slowly melt the chocolate.
That's a classic double boiler method.
All right.
The chocolate is nice and melted.
That was about five ounces of chocolate.
It was like one and a half of the three and a half ounce bars
you can get at the supermarket.
And I just chopped them up finally or about a cup worth.
All right.
And I set this aside.
And now we want to whip our cream.
I have one and three fourths cups of cold,
heavy whipping cream.
Place that in this large bowl here.
And we want to beat this until we get soft peaks for.
All right, so till we get to the big stage, we're still kind
of holds shape a little bit, but it could well fold over.
That's that's what we want.
OK,
now I'm going to set this aside and clean the beta's so they
are fresh for the egg whites.
So we want to separate the yolks from the egg whites
because we just want the egg whites.
Some recipes will actually use the yolk as well.
But we are not going to use the yoke, we're just going to
use the egg whites in this one and also some recipe for use,
a little bit of butter as well.
Got a little bit of oil.
Got a little bit of it in there.
It's OK.
Is dig it out a little bit.
You really don't want the egg yolk in there at all, so you
can just dig some of it out with your shell and just
transfer the yolk from side to side like this.
And you can get the egg white.
All right, and now we're going to beat this also until we get
SBX and we're going to once it starts to pick it up,
we're going to slowly add in our two tablespoons of
white granulated sugar.
All right, so those are soft peaks, they hold their
shape kind of, but then they fold over a little bit and the
bubbles that have made are really, really,
really tiny.
OK, now what we want to do,
we are going to take our chocolate and we'll put
it in here.
Take a spatula.
Scoop.
Yeah, me chop it into our egg whites and then we're going to
just fold all together, don't stir.
Just Folt.
All right, and once we have the egg whites,
nice and incorporated,
we were going to put in our whipped cream.
I'm just to to do a little bit at a time here.
One thing to note is if your chocolate is too warm.
And then you dump
all of the cream, cold whipped cream in it once, it could
cause the chocolate to kind of seize up a little bit and make
a gritty texture.
The overall flavor will still be fine and you could
still eat.
It just might be a little bit of a gritty texture.
So that's just something to keep in mind.
It might take a couple of tries of making it to get it down,
but overall, it's a very easy dessert to make.
Also, I want to note, if you want it to be a little bit more
rich in chocolate flavor.
Then add in a little bit more Chappe.
Or you could add less of the cream, like you can save
some of this cream afterwards to go on top.
If you want.
And so the technique of just adding a little bit at a time,
especially at the beginning stage, is in a sense
tempering the chocolate and bringing it.
More slowly, back to temperature.
When it was once really warm, if that makes sense, but look
at how nice and smooth that looks.
Isn't that amazing?
Isn't that incredible?
Nice and smooth.
Does it look really at all?
All right, once it's all incorporated, this is
ready to go.
You can leave it in this bowl and chill it for a couple hours
and then scoop it.
Or what we can do is I'm going to take these wineglasses.
I will come in here with an ice cream scoop
and pop it in there.
So nice and smooth and creamy, you can also.
Use like a piping bag if you want, and pipe it in with
a cool design.
And this recipe makes about four to six servings,
depending on how big of a cup you use.
And now chillis and the refrigerator for a couple hours
before serving and we'll go to that point and then after
it's chilled, come in here with some whipped cream.
And then I made some chocolate shavings,
you sprinkle those.
Pretty neat, right?
And then I want to show you what it looks like we
dig into it.
The perfect texture, incredible.
And that is how I make chocolate mousse, really the
simple ingredients, if I can do it, you can do it.
A couple of troubleshooting tips if your mousse turns out a
little bit grainy in texture.
Most likely the chocolate cool down too quickly.
So what you can do is just introduce your egg whites a
third at a time and fold them in a third at a time.
And that will help bring the temperature of the
chocolate down slower.
And also, if you chill your bull when doing the
whipped cream, it'll make the whipped cream go quicker.
I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me, as always.
If you have any questions, comments or requests, put him
down below and I'll get back to you as soon as I can.
Thumbs up down the corner.
Push it.
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my other videos.
Take care.
Time for me to dive into this.
Oh, yeah.
Mm hmm.
Uh huh.