This is definitely interesting and a very forgiving method which is great. I was never into chocolate desserts much but I like the sound of this because it's so simple and dark chocolate has long been my preference.

@BakingHermann

4 ай бұрын

You’ll love it then, hope you’ll give it a go 😊

@samuelwong1596

24 күн бұрын

I love this brand of choc

@empathogen75

21 күн бұрын

Would folding in whipped cream ruin it?

Food is chemistry, and finally, we have people using both together and to their limits.

Instead of hot water you can also use intense teas like from lavender. Just a crazy combination.

@getjuiced

Ай бұрын

Yummy. I have an earl grey lavender tea

@fossy365

27 күн бұрын

I wonder what Green Tea would taste like...

@TheEnigmaticmuse

26 күн бұрын

Steeped orange peels would be good

@pedrobulby7639

26 күн бұрын

Gosh this is genius !

@davidserlin8097

25 күн бұрын

Brilliant idea. Thinking Earl Grey, but then maybe something like a fresh Moroccan mint tea? Chocolate mint mousse!

This recipe seems to be a bit forgiving as long as I follow the tips at the end of the video and all we need to make it is chocolate, water and patience.

@BakingHermann

4 ай бұрын

Absolutely 😊

I followed these simple instructions and it worked on the first try, with a much lower quality chocolate. It felt like the easiest thing I've ever made. Thank you!

Damn, I used 55% 100g dark chocolate and 65% milk which is 65ml*1.03 67g and it turned out absolutely amazing! thanks

@justcarineinparis

24 күн бұрын

Was it cow's milk? This recipe could be a great occasion not to use any animal products, as the technique shows you just need a liquid ... ❤

@NCSiebertdesign

19 күн бұрын

@@justcarineinparis Water just dilutes the flavour. You want more chocolate flavour and milk enhances it.

@EpicOne1111

18 күн бұрын

Did you burn the milk from boiling it?

@NCSiebertdesign

18 күн бұрын

@@EpicOne1111 Sound's like a bad chef would do that...

@DeceitfullyDelusional

10 күн бұрын

I’ve made candy with milk before. I don’t think milk ruins my taste for dessert like dishes. However I love butter on almost anything and everything, and if I can get a way work using heavy cream over milk in some recipes I’ll do just that. It’s probably my preference and the excuse of certain cultural heritages I’ve been influenced by since I was a wee child. As unhealthy as that all sounds I wouldn’t change much about the situation. I’m stubborn as all to heck and I don’t see a need with the way I live or anyone affecting things to where I must make drastic decisions in regards to My fat intake via butter and whole milk or heavy whipping creams etc mostly because someone other than myself was impacted by the situation. However I do feel like this recipe here that has been quite effortlessly and effectively shown with appreciation and enthusiasm that it should just be followed exactly as described. I’m not one to want to disregard directions especially in a dessert I’ve never made before. I think that the original version of this tastey treat sounds lovely and worth making without substituting water with milk. I image there would be interest in my part to perhaps experiment with coffee but not until I have absolutely perfected the method of making this mouse with the chocolate and the water, for it is simple yet considerably convenient and that makes it even more attractive to me that’s it’s made with water. I’m definitely a confectionery diva and should have considered the bad rap I have for a sweet tooth in this comment but it is what it is. I’m also working on my narcissism to be more noticed by anyone who takes opportunity to invoke their thoughts over or about me. I told myself and my friends that I’d try and make a more conscientious effort to express my narcissism in a narrative that is explainable and understandable if possible. Better yet if I remember honestly as my OCPD and histrionic behaviors tend to outshine the issue. Usually when I over step boundaries I feel like perhaps I should be acknowledged or encouraged to seek discipline at that point if I feel that petty about it. Yikes this was not a news worth sharing let even necessary but here I am typing away like a lil prick oops 💩 I’m baddie then cuz I say so daddy…mother marzipan need to be covered all up in this delight and licked clean how about that baby hope you read my intensive remark and was somewhat entertained. I plan on generating more even if annoying or am a lil shit or better yet a dip shit lol since we gonna bend me over and dip me in this chocolate sauce mess

This recipe is all I wanted to know about chocolate, how it behaves and how to fix problems. Clever you for simplifying all these, many thanks 🌷🇬🇧🌷 Maria

Once tried this with orange-peel-dark-chocolate (80% cocoa) and soy milk (instead of water). 😋

Way better than Mr beast videos

I love how simple this is! Thanks for sharing😊

Simple and wonderful❤❤❤ i love how you explain things

Now that'a a real "mousse eau chocolat" !

This is absolutely wow!it seems so simple but so much science involved... n follow the process to the T... will definitely try... thank u for posting such amazing recipes

this is amazing! love the science behind it too

Gonna try this ASAP... Thanks for the quick recipe man...

That is just so cool! This appeals to my basic science nerd self but also my chocoholic part of my personality! Thanks for sharing and teaching Hermann! 🙏🏻🫶🏻

@BakingHermann

4 ай бұрын

Haha likewise, the perfect combo then! 😊

Wow the chocolate mousse looks so silky. Will definitely have to try it. Thank you, wunderbar!

This is genius! I just bought a big pack of really dark chocolate and I'll have to try this! 😀🍫

Just made this and so impressed with how decadent but also refreshing it is 🙏

@hovareq6044

2 ай бұрын

Was it sweet enough?

I love chocolate mousse so I’m definitely gonna try this new method. Thanks for creating this video. I’m sure many chocolate lovers have benefitted tremendously from it!! 🙏

Incredible! And with no dairy in it, it should be stable for longer - yay! Thanks for sharing this technique!

Hey! I love your videos and this one is not an exception! I just wanted to give a tip on the editing side. In the parts of the video when you're talking to the camera, the sound of your voice mixes a lot with the sound of the room you're filming in. I understand this could be a stylistic choice, so don't take my comment as an imposition. But if it's not a choice, and if you are using software from the Adobe suite, you could try the Podcast Enhance Speech tool on their website and it makes a huge difference in terms of sound quality. I hope this helps

This is wild! That you can just restart and fix it no matter what is amazing! So many possibilities for desserts with this! Thanks so much for the great video!

Great recipe! It worked greatly even with the only chocolate I had with was milk chocolate. I also added a few drops of vailina extract and finished with chocolate nibs above! Thank you Hermann for sharing such great and unusual recipes!

@sarahbasto6520

Ай бұрын

That's 4 ingredients.

@blast507.

23 күн бұрын

@@sarahbasto6520Ok

Thanks for sharing! Love that you explain the whys! Wondering how you would store the leftovers?

@BakingHermann

4 ай бұрын

Just in the fridge 😊 you can even freeze it!

Works like a charm. Thanks for this thorough explanation!

Wow!!! You leave me with no voice! Thank you so much! 🙌🌟💕

@milasana6165

Ай бұрын

@@Jaspergiraffe✨ ❤️✨

This looks absolutely amazing,thank you

Went to try this right away, but I only had 54% chocolate. It still worked (64% water added), but my whisking time may have been a bit longer (I was about to give up when it came together). Tastes good. Thanks for sharing.

@BakingHermann

4 ай бұрын

You’re so quick!! Amazing that it worked with the 54% dark chocolate as well!

@katherinebettencourt749

3 ай бұрын

Thank you so much for this comment! I did it with 55% but I added 156 mL of water. I just did a rule of three with the 74 % chocolate and 210 mL. It worked just fine, after 5 min it started to thicken and then I used an electric mixer to do the rest of the job. Amazing job Hermann, thank you so much!

I love this uploader. Very magnetic personality

Every time u proved that why I call u food scientist ❤❤❤❤ Hermann that’s why ur a amazing chef 👨‍🍳

Wow Julius, this is amazing.... I have to give this a try... Love ,how you always come with such fabulous recipes.... Thank you, Thank you, Thank you... sending you loads of happiness and positive energies 💕💕💕💕

@BakingHermann

4 ай бұрын

Thanks ☺️

Love your recipe ❤

This looks amazing, am having friends for dinner tonight, so going to try making this for our dessert. Thanks!

@BakingHermann

4 ай бұрын

Oh wonderful! Let me know if they likes it 😊 great to see you on here btw 🎉

@JanetPerry-ex4uq

4 ай бұрын

@@BakingHermann I love your channel! It's bitterly cold in Canada right now, so I served it with a warmed blueberry sauce I made from berries I had purchased in the summer and froze. It was delicious! I will definitely make this again!

Does it need to be served immediately, or is it stable in the refrigerator for several hours or even overnight?

Thank you so much for the detailed video! It helped me make the simplest but most delicious chocolate mousse. Success, every time!

This is a wonderful idea 😍

OMG I already only like to eat 85% chocolate so this is amazing I have to try it

Went and made this immediately upon watching the video. So easy, cheap, and fast to make, while being delicious. Mine was ready faster than yours in the video, but still turned out amazing. I highly recommend eating this with frozen raspberries.👍👍

love this ! thank very much.

Brilliant. Can't wait to try.

I make this in my apartment sometimes, with a fork and an ice bath, I also do it with regular semi sweet chocolate, it is honestly a very forgiving recipe as long as you whip it pretty consistently

I have 85% chocolate. How is the water to chocolate ratio? Good video:-)

Hi, what about the compound chocolate, is it gives same result

Simplicity is elegance!

This Is Good! Thank you!

learned something new. thank you!

@BakingHermann

4 ай бұрын

Glad it was helpful! ☺️

Simple, minimum ingredients and from scratch is why I follow your videos... 😊😊😊

@BakingHermann

4 ай бұрын

Thank you so much 🙏

Hermann, thank you so much for this video! Short, sweet, and packed with all the info we need! Have you ever tried coffee as a replacement?

Idk but I feel like this video is gravely important knowledge for some reason

TIL quenelle....cant wait to try this. Brilliant vid thank you. 🙏

Amazing, it works!

I saw this on an Australian master class episode where they were explaining how water and oil/fat are used as emulsifiers.

This guy has earned the worlds 'coolest fun chief' award. If not, give him one!😂 Good for you mate!

What should be the ratio of chocolate and water..?? N will it work same for all the three chocolates..??

Surreal to find out how simple it is, and you just need a little technique 🤤

You are one of the best...keep it going bro 🤠🥳😎

Hmmmm, as an ex-chemist and chocolate mousse enthusiast, I have to try this.

how does it fare with refrigeration? Does it become grainy as well?

Did you test this with an electric hand mixer? Or would that over-work it I wonder? Really interesting either way

Really interesting stuff. Heston Blumenthal has been doing it for ages

Would it be good with milk also?

Not too sweet not too heavy. It’s really good

Looks divine ❤ I’m pretty sure there wouldn’t be any leftovers, I’d devour it all by myself in one sitting. 😅

I tried with 100% baking chocolate bar and added about a tsp of cocoa butter solids. Used hot water from the kettle like he did and it worked in maybe about 3 minutes with the ice bath before I removed. Unfortunately I didnt add enough sweetner, so next time I'll do the agave up front... When I tried adding agave after softening it would not firm up. I think my ratios were off. First I added more cacao butter thinking it needed more fat to set up with added water and agave, but that didn't do the trick... Then I melted some chocolate baking chips and added into the mixture to soften and then ice bath one more time but no dice... Is there a writtten ratio anywhere? Ty!

Just wondering, if I would like to add a bit of alcohol for flavour (e.g. rum) . How should I adjust the recipe? Second question, may I add other stabilisers to further strengthen the final fix, such as xantham gum?

Can it be stored for later consumption?

What happens if you use an electric whisk? Does it incorporate more air (fluffier vs silkier mousse) and/or speed up the process? (I can’t whisk by hand and live to enjoy the results…)

This turned out amazing..... i used compound choc.

Amazing.

Amazing recipe really easy and so tasty! The link in the description just points to an image, not the full recipe on mobile.

Can you leave this in the fridge for a couple days without much change to the overall experience ?

Could you do this with sweetened water, coffee, sweetened coffee, or almond milk if they are all heated the same as the water?....

Merci 🙏

Does it work with cocao powder and water as well??

What would happen if I used basic milks chocolate? Would it still work?

So... Satisfying...

WOW ❣️

If your chocolate isn't high fat enough to come together could you add a bit of butter to kick up the fat content? I"m thinking of trying it with a dollop if dalgona

can you use milk instead of water if you want it to be milky?

Would this work with raw chocolate too? (No processed chocolate)

you can do it with orange juice as well for chocolate orange mousse

Must it be hand whisked only?

That's amazing! Can I substitute chocolate with cacao powder?

@BakingHermann

4 ай бұрын

It doesn't have the same fat content so would probably not set into a mousse 😕

@alexiabailey6976

3 ай бұрын

Why not melt the chocolate and coconut milk and then freeze for a bit then... whisk it again and pour into cups...

0:00: 🍫 Creating chocolate mousse with only two ingredients is possible using a specific technique discovered by Hervé This. 1:48: 🍫 Simple chocolate mousse made with just two ingredients. 3:37: 🍫 Creating chocolate mousse with just two ingredients is easy and refreshing, using the right ratio of chocolate to water and proper whisking and cooling techniques.

such an easy dessert

He said you can go nuts and now I'm thinking of doing this with nougat

Gostei da receita, tenho os ingredientes em casa finalmente kkk, só falta fazer o gelo

clap clap clap thanks for your idea. 👌👌 regards from UY

Thanks

Is it okay if i add cacao powder? (Unsweatened)

Super!

Will it get more “moussy” if you use an electric whisk?

Can I use a spatula instead of whisk

When I have a mixture of 125 grams of melted 99% dark chocolade (non-vegan) mixed with 25 grams of powdered erythritol, how much water do I need to use?

Remember having a vegan chocolate torte years ago and they had used this method. Was so rich and velvety. I wonder if this method or part of it is how they make dark chocolate gelato.

Nice!

Wow. This dude is the Houdini of gastronomy. Great videos!

@Coyyyle

16 күн бұрын

He’s just regurgitating ideas that have existed for decades, like every other KZread chef. Heston Blumenthal made this exact dish in his show “kitchen chemistry” about 20 years ago, and it was an old concept even then.

I'm going to try this with sparkling water

amazing