- I've just made chocolate water.
(bright upbeat music)
Hello everybody, it's Barry.
I hope you're well.
Today we're doing another video on the Barry tries playlist.
The playlist in which I try.
If you've missed any others, have a Barathon
at the end of this video, enjoy the others so far.
Today's request, boosh, comes from Chris Eatock on Twitter.
I saw this tweet actually 22 hours ago
as I screen shot it on my phone and liked the tweet.
Yeah.
"Hey Barry, have you seen this wizardy
"Heston Blumenthal's Chocolate mousse
"made with chocolate and you'll never guess what, water!
In big caps, exclamation marks, all that other stuff.
This is not the first two ingredient
chocolate mousse I've done.
Oh no, we did a Nigella Lawson one,
where am I going, fairly recently.
Mousse!
And it was insane, that involved marshmallows,
but chocolate and water, this is just like,
is this gonna make the chocolate seize I don't know,
but I'm gonna try it for you Chris,
and for everyone else watching of course.
This isn't just a personal video for me and Chris of course.
We just need two ingredients but really you could argue
that it's just one, it's just chocolate.
So what I'm thinking is, if this actually works,
you know other mousses are made with,
some are made with eggs, some aren't,
some with cream, you're just kind of gonna be getting
like a mousse that is so rich in chocolate.
But it could fail, and that's my role today.
The recipe's got some good reviews,
but there is one cooks tips that stood out that says,
"If the mousse becomes too set,
"just set it over a bain marie, so like simmering water
"for a few seconds to loosen it up."
So are we just literally melting chocolate
and then letting it sort of set again.
That aint mousse.
It also says to serve it immediately,
which I have no problem with okay.
But before we start lets remind ourselves what
a mousse is.
So a moose, or sometimes known as a elk
is a member of the New World deer sub-family
and is the largest and heaviest species in the deer family.
You knew I was gonna do that joke didn't yah.
That's funny.
This is a standard store bought mousse then,
so when we go into it like that you can see, look,
it's light, it's airy, it's kind of fluffy.
It doesn't go well with mouthwash
after you've just brushed your teeth,
but how will dark chocolate and water create that?
Let's get going.
All right so the first thing we need is some hot water.
So, actually no, I'm not gonna use my kettle,
we'll just go straight from the tap
and just get hot.
♪ Hot ♪
I'm just gonna let it run for a bit.
Get me boiler going, and we need about 270 mils
which is about the same level as the Queens eyebrows.
You also need 350 grammes of good quality dark chocolate.
This is 72%, it says to do the super dark stuff.
I'm gonna try it later on with some other ones as well.
So I've got 50 there and I know that there's 150
in these bars, so 350 grammes of chocolate.
The water melts it, so I'm gonna break this up
into little pieces.
What you doing over there?
Why can't you just stay in your bed like Amy,
just enjoy the video making process.
The water has gotta stay warm,
so we need to be quick at this,
let's get the chocolate into bits.
(clicks fingers) Yes.
So now this goes against everything I've ever
sort of learnt with chocolate in terms of keeping it
away from water, we're gonna pour hot water
directly on to this.
And apparently we're just gonna keep it moving around,
and it's gonna melt the chocolate for us obviously.
I just don't know what it's gonna form.
At first it's gonna be hard to mix,
but I think soon it'll be like a nice chocolate lake.
(bouncy music)
I'm just gonna stop and say that that is probably
one of the most satisfying things I've ever done.
(laughs)
In the world of food.
I don't know why.
It's like a little swimming pool, (laughs).
(bouncy music)
It's taking ages.
That water's freezing.
What?
Oh, I was thinking to myself, I was like,
why isn't it telling it me to finely chop the chocolate,
and um, it is (laughs).
So there was no way it was gonna,
that actually the water I did warm it off camera
when I showed the scene of me warming it,
I warmed it again, so that went into hot water,
it's just that the chunks have kind of,
made it naughty.
Right, better go back to the shops, ah!
(bouncy music)
♪ If I could turn back time ♪
Get some more just in case.
All right so this time I've actually chopped up
the chocolate into smaller chunks,
and I'm gonna boil the kettle,
just to get it under boiling.
Whoops a daisy, all right, all right, all right.
Oh wow, did you see that, it almost dissolved.
Some of those bits of chocolate immediately,
right whisky whisk, that just feel hotter
in so many different ways.
It's definitely thicker already, wow.
It just looks awesome, shimmering.
♪ Shiny ♪
In the words of Moana.
All right I would say that is completely mixed through,
now how the heck is that gonna be a mousse.
Well let me tell you, once it's dissolved
place the bowl over an iced water bath
and keep whisking until the mixture begins to thicken.
Okay.
♪ Ice, ice, baby ♪
This feels really weird.
All right, (laughs), that's it.
So now, effectively what we're doing,
we've heated it up.
Oh my gosh, there's chocolate on my lens there.
We've heated it up and warmed it and melted it,
now we're doing the polar opposite,
the ice and the cold is gonna effectively freeze it.
So I'm whisking it until it thickens.
It's really weird, the chocolate's sort of going
to it's own health farm.
One minute it's in the sauna, and now it's in the ice bath.
But you can see, see the lines they're starting
to leave a bit of a trail as I'm mixing.
It is definitely thickening up.
This is so weird, and I really wish I used
an electric whisk because my arm is hurting.
(bright bouncy music)
I think the main thing to say right now
is that the texture and the consistency is there,
it hasn't seized, I need to keep whisking.
And if you look at the edges of the bowl you can see
that is starting to cling, so I need to mix
the two worlds together, the puddle and the clingy sides.
Oh wow, look that's not far away, Tim Peakes are forming.
Yes, (laughs), I think we've done it.
Let's serve it immediately.
I've gotta get it out of the whisk.
I'm trying to get it out of the whisk, come on.
It's at the right consistency right now.
I'm gonna just dollop it in to this glass.
Er gosh, oh it's like more dense then normal mousse
but it's thick and it actually looks really good.
So this is the stage where it says if it sort of
sets too quickly you can warm it up
under some warm chocolate.
But I think this sort of texture like that
is actually perfect.
Hello, this is me taking a picture for my thumbnail
and I've just realised by doing this now,
it's gone to the setting that it didn't need me to do.
Setting, it's not a television.
So we are gonna put it over a bain marie
and see if we can bring it back a little bit more.
That's almost firmed up entirely,
but we want it to be moussey again.
Oh my gosh.
That is so weird.
It's like a velvety mousse more then anything.
It's not airy, it's more dense, but then it's light
'cause it melts in the mouth the minute it hits it.
The flavour is intensely rich,
I just wonder if the textures just a teeny bit
too dry now.
I should stop, it's got a real freshness to it as well.
We'll bain marie though.
If the mousse becomes too set just sit it
over a ban Marie for a few seconds.
I think that's been about 30, to loosen it up.
Still looks a bit stiff but we'll mix it.
Yeah I can see why it says a few seconds, look,
it's starting to melt.
But I think maybe that was the right texture
because it did taste okay, I just,
I think I kind of wanted to see what this was like.
Let's get this off the heat then,
yeah so I might have over done that on the heat,
looking at it but it might give us a chance now
to just get some of that wet into that sort of
rougher looking stuff and mingle the two together.
I'm not gonna whisk, I'm gonna use this spatula instead,
to hopefully scrape the sides of the bowl
down a bit easier.
(bouncy music)
Look I've made a face in it.
I've just stuck it over the ice bath for like,
that's been 15 seconds and you can see
that is the consistency you want.
So I'm taking it off right now.
Whoops.
So hopefully, look, oh my gosh,
that is much more mousse like in texture,
check that out.
I just waited a little bit too long
'cause I was taking the photo before,
it does cool down quick.
That's amazing.
Oh my gosh, to be honest, tastes exactly the same,
but the texture is now there.
Ooh.
As you can see it does look just like a mousse now,
so I really recommend warming it before serving.
You've really got a time limit of like two minutes
where it looks and feels just like mousse,
and then it will start to seize up again.
It sort of goes that more lumpy texture like that,
but to me that's still moussey.
But the longer you leave it, the worse it's gonna look
and eventually it'll go just back to clay chocolate.
It tastes so good.
I don't know why I'm getting this creamy,
almost like a weird metallic vibe to it,
could be the spoon.
I'm genuinely blown away by it,
but you would need to pretty much make this at the table.
I'm now gonna try a milk and white chocolate version.
The milk chocolate.
I am expecting this, and the white chocolate to seize.
I hope it doesn't, because that'll be awesome.
All right this isn't getting any,
it's all melted, it's like a chocolate lake.
Let's put it in an ice bath anyway.
That is a very different consistency,
I've been whisking this for over 10 minutes now,
I'm wondering if 'cause it's got less cocoa content,
it will take longer, or if I've just made chocolate water.
So I'm gonna just leave that to one side
just to still stay cool because if that works
that could also be amazing.
But, white chocolate, the most temperamental
of the chocolates, I am fully expecting this
to not work at all.
White chocolate has a tendency to seize
if even a speck of water goes on it,
so I don't know what's happening here.
Well so far so good actually.
It's doing stuff.
Feels a little bit thicker, no.
Again it's kind of chocolate lake material.
Folks this is not working very well at all,
this chocolate lake, although it's cold,
it's just not setting, and it's the same
for the white chocolate.
I could bung it in the freezer but then I've got
ice lollies aint it.
But I've just warmed this up,
Mrs Barry's back from work having some lunch, a salad.
- A nice tuna salad.
Now you're gonna make me eat chocolate mousse with tuna.
- [Barry] This is a chocolate mousse
made with just chocolate
- Yeah. - And water.
Look at the texture, look at that.
See I just warmed it up for you.
- [Barry] Why are you blowing it?
- You said you warmed it up.
- [Barry] Yeah but it's not a pie.
- Oh wow, that's really chocolatey.
- [Barry] It's rich aint it.
It's made with dark chocolate.
- Could do with some ice cream with it.
- [Barry] You could, couldn't you.
- Very nice. - Is that going well
with the tuna salad?
- Great.
- Do you wanna take that now?
Okay, all right, nice.
Yeah, I've gotta be honest, I don't think
this is gonna work at all.
So what do you reckon?
- I don't think it's gonna work.
- [Barry] You don't think it's gonna work?
- No.
- So I don't really know what else to say
about those.
But that's it for another Ask Barry.
Thank you Chris for the suggestion.
Don't forget to check out the rest of the playlist,
have a Barathon, put on your sweatband.
Remember Mrs Barry, I always say that.
- Uh huh. - Uh huh.
I feel like you should be in this last scene mate,
'cause you've been in pretty much every scene.
You've been wandering around.
Look, hit pause, hit pause on the thing,
you get it pause.
If you have an Ask Barry please get in touch
on your social media platform of choice,
and I will pull it out from the list right.
And we'll work our way through it.
But from me, and the tuna salad munching,
chocolate mousse enjoy eating Mrs Barry,
and Boston, goodbye.
Bye, bye.
- Bye. (laughs)
♪ Check your level player ♪
♪ No matter what your style the kitchens for me ♪
♪ Simon's moustache, goatee, maybe all three ♪
- A little update, the giant custard cream
that I made the other day if you're wondering
that is everything that is left of it.
In fact the whole population of my home town
seemed to descend on my house,
and wanted to eat the whole thing.
So that's what happened to that.