Hey everyone!
It's Barry here.
Welcome to My Virgin Kitchen.
You're looking well,
it's a wonderful day outside,
but today is all about
this egg-free Toblerone mousse.
The mousse of the airport
because whenever you go to an airport
you see Toblerone.
We were talking about this earlier,
it's just one of those things,
you either love it or you hate it.
I have suddenly got an urge for Toblerone,
hence we're making this amazingly simple mousse.
Hopefully, you're seeing in the background here,
we've got the chalkboard fridge now.
We wrapped it, it was too shiny.
It's got chalkboard,
it's still magnetic,
we can write on it,
haven't done that,
and of course, we've got our food pun.
Thank you to everyone that sent in suggestions
on my Twitter for food puns.
We went for the R and brie one, all good.
The ingredients we're gonna need today are naughty.
It's a naughty mousse.
Like a naughty animal.
It's got a bit ganache vibe going on.
We've go the Toblerone,
which is mainly got almonds in it,
some honey,
and of course, chocolate.
So we're kinda using that concept to help make
the mousse-y mousse here.
We've got a bar of Toblerone,
which I'll show you about in a jiffy.
We've got some cream,
which we're gonna mix with a bowl
of mixed milk and dark chocolate,
to make a kinda ganache-y thing.
And then the double cream will get whipped with honey
so it will resemble the Toblerone aspect.
We've also got some chopped nuts.
Again, going back to the Toblerone vibe,
and just to be a little bit quirky,
a little bit out there,
a bit bearish,
I've got some coconut biscuits.
I'm just gonna bash those up,
just simply because that can just give it
a nice little crumbly topping
and another flavour contrast.
Alright, you might've also noticed
our hob is now slightly less reflective.
We changed that along side the fridge,
although we're not wrapping this in chalkboard.
It looked like there was a light sabre down the fridge,
for goodness sake,
so we've got our chocolate here.
The mix of milk and dark chocolates.
So this is just a pan with a little bit of water in,
it's actually just steaming a little bit,
so we're gonna stick it on top of there,
and that's just to melt it.
In fact, I don't know why I'm going this (laughs).
I should've just used the microwave
but I wanted to use my new hob,
it's quite cool.
What we can also do is add in our cream, as well.
Do do do do.
So this is kinda like the ganache-y vibe.
If you want, you can warm the cream up,
then stick the chocolate on top
and use the heat of the cream to do that.
To be honest, there's so many different ways to do this,
it doesn't matter.
It's just gonna be a naughty puddin',
and I like that a lot.
We're just gonna mix this through.
It won't look like much is happening at first,
but just keep stirring it.
Make sure the water doesn't touch the bottom of the bowl
and we'll get a nice melt-y lake.
While that is melting,
thank you very much for the feedback
on the recipe rewind video.
It's very kind.
Surprised how much some of you guys liked it.
Hello there,
and welcome to melting chocolate with cream.
Alright folks, just finishing that off.
Please, have self-restraint
and don't just be like,
yeah honestly, I'm just gonna eat this
because it is phenomenal.
Really, really good indeed,
in fact, that's how you start to make truffles anyway.
What you wanna do is make sure you don't boil the cream.
Make sure, I've got a couple more lumps left in there,
I'm mixing them out over this heat
and in the minute that's done,
it's coming off.
It's had enough, it's hogging it.
We've got a lovely, smooth chocolate-y lake.
Let's get it off the heat, we don't wanna burn it.
Right there's fine (laughs).
The chocolate cream bowl,
we're just gonna leave right here,
taking it off the heat to cool down
'cause when we whip our cream,
which we're about to do,
you don't wanna dump that straight away,
it'll go ehh!
It'll get freaked out, okay,
so what we'll do,
first step here is take
remaining cream into a new bowl.
Make sure you leave your cream in the fridge
until the last minute, okay?
I always just find it whips better,
don't know if it's just me.
We're just gonna whip this up.
(electronic mixer whirling)
Spin it on a low whisk.
What we'll find it's starting to thicken up.
We don't wanna over whip it.
We wanna get it, sort of like, soft-ish peaks,
but we do wanna add in our honey
to give it that Toblerone vibe.
Beautiful.
I do not wanna over whip that.
We're not making cheese or gloss paint.
We've got the honey here,
so this is really gonna give it
that sneaky, hidden, Toblerone vibe,
even though we're shoving actual Toblerone inside it.
Oh yes.
Then we'll continue just to whisk this through.
Don't over whisk, as I said,
maybe like, 30 seconds, max.
(electronic mixer whirling)
Shada!
We've got out whipped cream with infused honey.
We've got our chocolate ganache sat there,
but to give it a little bit more cooling time,
we'll chop up our Toby-lerone.
Ah, so here we go then folks.
The humble, yet controversial,
Toblerone, at at the moment.
Some of you guys have messaged me about this.
Actually, you've been messaging me about Toblerones
and also, the fact that Nutella changed their recipe
but anyhow, Toblerones!
Notice how there's a wide gap
between the pyramids now.
Apparently, that used to be narrower.
That does, actually, ring to bell to me.
Maybe they're cost cutting,
something like that?
Also, I just realised the other day,
that is how you snap off one of the sides.
I was always going like that
and breaking it on my teeth.
You just push it like that,
and we actually do need,
three blocks like that.
The rest you can eat for another day,
or off-camera, wink, wink.
But maybe just have another extra block,
if you wanna garnish it too.
We'll leave that for the garnish,
which is also gonna count for the nuts
and the coconut biscuits,
but these three?
It's choppin' time.
I'm just chopping up the Toblerone kind of rough.
You can go as chunky,
and if you really wanna chop it,
chop, chop, chop,
get it real fine,
to me that wouldn't really taste like Toblerone
so I wanna few textured chunks in there.
Maybe get a, like, a mix.
Make sure they're relatively even.
If you're gonna go all chunky, that's fine,
but just make sure you've got no big pyramid left over.
I sphinx that might now be a good idea (chuckles).
So our cream that we whipped before,
with the honey in there,
what we're gonna do is just start to
add those Toblerone pieces into there, oh my gosh.
In it goes.
Another reason that we wanna that ganache to cool down
as well, is because we don't want the chocolate ganache
melting the Toblerone.
That would kinda defeat the whole point of it.
Nice little metal spoon
and all we're gonna do is just work it in,
so we're kinda folding it through.
You don't wanna whip it anymore
'cause we don't want to make it too stiff,
if you know what I mean.
That is lovely.
That is looking like dirty, muddy snow.
Except it's not, it's Toblerone cream.
The chocolate is nice and cooled
and we're just gonna add the first half,
just the first half,
of the Toblerone cream and honey mixture.
Just use your spatula to fold it through
and incorporate it into that chocolate.
Oh my gosh!
Hopefully you'll see it's gotten
a teeny bit more glossy now.
That's exactly what we're after,
getting it that nice, sort of, smoothness.
Just keep working it through
until it's all fully folded through,
of course, you're gonna have
these lumps of Toblerone in there.
Cha-ching!
But then we'll wanna add in the other half.
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Alright, that's a nice and mixed in,
so the second amount of cream,
ah, just goes in.
I love just serving that up,
just scrapping in the bowl
and slapping it right in there.
Again, slap
and then fold, baby.
Lift that through.
Don't over mix it
but just make sure all of that cream
is worked into that ganache,
and that is the basis of our very cool Toblerone mousse.
This serving vessel looks a little bit like
one of the nicer options for the Indiana Jones
scene in the Last Crusade when he picks
the rubbish looking thing and it works.
So, I woulda picked this one for reference.
But then Indiana Jones, Indy!
Would not have got Toblerone mousse, would he?
Ah, yeah!
Love the colour,
and you know what,
if you get a little bit of the mousse
still a little bit streaky, that's okay.
I won't be unhappy with you,
but we're really filling this up.
You could've even left a little bit of cream unwhipped.
Layered it, leave it as a topping.
We are making a naughty little pudding.
But in terms of serving and presentation,
that's an absolute stonker!
Just to one side,
I didn't really wanna show you this step
because it can be loud, like that.
(rolling pin hitting counter)
I bashed up my little coconut biscuits into crumbs.
I'm just gonna grab a few of those,
scoop some of those up,
and just let it rain.
Let it rain coconut biscuit crumbs.
I've never actually shown you guys
how to make coconut biscuits,
they're really popular here in the U.K.
Maybe I'll do that.
They're so simple to make
and very delicious.
Then, we've got some chopped nuts.
These are chopped mixed nuts
so I'm sure there's an almond in there somewhere.
Some of these are already roasted,
so that's fine,
but you could roast them, toast them, whatever.
Roast them, toast them, boast them.
And last, but not least, our segment,
which looks a little bit like a shark's fin,
our Toblerone garnish just sit there,
in the top right there.
You could eat it right now
but we're gonna put it in the fridge,
our brie-lliant fridge,
for around about a half and hour
at the absolute minimum, to set.
Ho, ho, ho,
Merry Christmas.
Well, Christmas has come early for me.
Incidentally, if there's any Christmas recipes
you particularly wanna see,
I would be very interested to see what I find out,
but there you go!
Nice and chilled.
I've given that about 40 minutes.
Let's have a little mange.
Ah, firm, holding it's shape well.
The chunks.
That my friends,
haven't said it for awhile,
is ridiculously stonking.
Toby-lerone would be proud.
You got massive Toblerone chunks in there,
the smoothness of the chocolate too,
and the hidden honey is in there doing it's thing.
I'm loving it.
Absolutely stonking,
I really hope you do give it a go.
You probably only need about a third each,
portion wise.
It's quite a lot.
It's very, very filling
and very, very naughty,
so have some, go for a run.
If you do try it, send me a picture, as I say.
Let me know down below what you wanna see next
and I'll see you again next time.
(rhythmic synthesised music)