[ Silence ]
>> The following video is going to explain, demonstrate the steps to tempering melting
chocolate, making meringue and whipping cream and folding.
We're going to use chocolate mousse to demonstrate these principles.
The first thing we're going to do is we're going to take a bowl and place our chocolate
in.
And we're going to put it over some simmering water to melt.
While that's melting, we're going to take 4 ounces of our 12 ounces of cream.
[ Background noise ]
>> And bring that up to a boil.
[ Background noise ]
>> And in a separate bowl, we're going to separate our eggs.
[ Background noise ]
>> We're going to make sure there's no fat or grease in the bowl or the whisk and you
want to make sure you don't get any yolk at all in the white.
[ Background noise ]
>> [inaudible].
We're going to take about half our once ounce of sugar and mix it with the yolks and whisk
them together.
[ Background noise ]
>> Our cream has come to a boil so I'm going to shut that off and I'm going to poor a little
cream into my whisking egg yolks and sugar to slowly bring them up to temperature.
If were to add all the cream at once, I would scramble my eggs so by tempering the cream
in slowly, I bring them up to temperature slowly and they don't scramble.
[ Background noise ]
>> My chocolate is melting and once it starts to melt, it pretty quickly melts.
You want to be careful you don't bring chocolate too hot, really anything above 125 degrees
and it will burn so that's not very hot at all.
So once it's pretty much melted, just stir until it's completely melted.
[ Background noise ]
>> And then I'm going to temper chocolate into my egg yolk and cream mix, mixture.
So I take out a third of it, whisk that together.
[ Background noise ]
>> And then I add the rest of this into this.
[ Background noise ]
>> To give me my base.
[ Background noise ]
>> We'll put that aside and bring my egg whites.
I'm using a clean whisk.
I'm going to whisk my egg whites to form soft peaks.
[ Background noise ]
>> Once it's foamy, I'm going to add a little pinch of salt.
[ Background noise ]
>> So you can see, it's almost to the soft peak stage and that means when I lift it,
it will holds its shape before returning so it's not quite.
[ Background noise ]
>> So now it holds it shape for a minute before it goes into, before it returns to the bowl.
And at this point, I want to slowly add in my sugar, not very -- just in a steady stream.
[ Background noise ]
>> And I whip until it holds a peak.
[ Background noise ]
>> So you see, it holds its shape for -- in the beaters and in the bowl so that's perfect.
[ Background noise ]
>> Bring my chocolate back up and I'm going to fold into my chocolate mixture the whipped
egg whites to lighten the mixture.
So I take a third of the egg whites and turning the bowl, I loosen the mixture.
[ Background noise ]
>> Now that it's a little lighter, it will be easier to add the rest of the egg whites
so I take those...
[ Background noise ]
>> And at this point, I want to be careful not to loose too much air, 'cause this is
what gives our chocolate mousse its lovely, airy texture, that and the whipped cream.
[ Background noise ]
>> But you do want to incorporate the egg whites or it will, will have streaks of white
in it.
So now we're going to put this to the side for a second and get the rest of our whipped
cream.
[ Background noise ]
>> And our vanilla and since really it's going to the same place, I'm going to use the same
whisk.
And I'm going to whip my whipped cream till it forms a stiff peak.
[ Background noise ]
>> You can certainly do this on a machine.
[ Background noise ]
>> Your whipped cream in your bowl should be well chilled to get the most air into it.
Great workout for the biceps.
[ Background noise ]
>> Deltoids.
[ Background noise ]
>> You can see it's starting to form peaks right now.
It holds its shape when you lift it up.
Just a little bit longer.
[ Background noise ]
>> That's perfect whipped cream.
[ Background noise ]
>> And I take, again, part of this and fold it [inaudible] the whip chocolate mousse further.
[ Background noise ]
>> Then I add this into here.
[ Background noise ]
>> Then fold the chocolate mousse mixture into the whipped cream.
[ Background noise ]
>> Chocolate mousse is now ready to be placed in the refrigerator.
You can place it in glasses, you can layer it with fruit.
You can use it to ice frost a cake or put it between cake layers, a multitude of uses
and as it sets up in the refrigerator, it will get a little firmer, but it will still
be quite soft, light, fluffy.