I'm just gonna let that set in a big bowl and scoff the lot whilst watching Netflix. Merci, chef!!

@FrenchCookingAcademy

6 жыл бұрын

that’s about what i happen to do when i did that recipe 😋👨🏻‍🍳

I love how clean your pots and pans are. It makes your recipes more appetising.

You’re a genius! I love French chocolate mousse and have had some disasters (grainey seized chocolate ☹️) over the years trying to replicate the many mousses I’ve enjoyed in France. I followed your tutorial to the letter and have produced the perfect mousse. Light and fluffy and chocolatey. Yummy! To anyone wishing to do this, the tip about melting the chocolate is on point, and using a food processor to whip the meringue. No more faffing around with my big mixer and much faster. Thank you, merci bien, for this tutorial 🙏 (ps I used 6 egg whites as that’s all I had, still worked perfectly)

Perfectly simple and simply perfect.

@FrenchCookingAcademy

6 жыл бұрын

thanks a lot 🙂

This is the mousse I've always looked for as a perfect French dessert. I followed your steps closely and the mousse came out perfect! Thank you!

A friend just asked me to make some moose last Thursday! Thanks for the recipe

Tante Marie’s recipe was the one my mother always made - with yolks too and delicious

just made this before dinner. turned out fantastic!! used an exquisite chocolate and it really elevates the dish and the taste is so rich and full. used fine grain sugar instead of caster. merci chef!

@FrenchCookingAcademy

6 жыл бұрын

i love to hear when people try the recipes and it goes well . congratulations 😀😀👨🏻‍🍳

This looks so impressive, yet so simple. Thank you!

This is a great recipe and very simple. My son has just come back from Paris and said it was better than the mousse he had there! I think it would benuseful to have a clearer explanation of what to look for when the egg whites are whisked as that isnt obvious if you have never done it before.

Merci Chef, indeed! Excelent recipe, explained in a clear, sensible manner.

@mashar3529

4 жыл бұрын

Adam & Charlotte Lotan i also made the easy chocolate mousse recipe! Maybe you can check this out: kzread.info/dash/bejne/d5iMscqJnKqToco.html

I absolutely adore french cuisine

Thanks for this video, Stephane! Quick question: I see a lot of people using this mix of milk and cream instead of just cream for their ganache. What is the reason for this?

I can not even describe how much I enjoy your videos....thank you

@FrenchCookingAcademy

6 жыл бұрын

thanks a lot john🙂

This is my 1st time see someone make meringue with food processor

Lovely recipe looking forward to trying it!

I love chocolate mousse but had no idea it was made with egg whites.....I'm just a little concerned about eating something uncooked and wondered if the heat still from the chocolate and cream/milk is enough to remove any bacteria that might be in the whites.....or am I just concerned about nothing?? Would appreciate your insight. Loved the video, excellent as usual, so happy to support your efforts on Patreon.

@jacquesmertens3369

6 жыл бұрын

Your concern is justified. There is a risk. It's possible to buy pasteurized eggs though, or even pasteurized egg white. If you are using regular, non-pasteurized eggs, buy non-organic ones, they present less risk. And use them immediately after buying. The chocolate mousse should also be eaten as soon as it's cooled. Don't let it sit in the fridge for days. Hint: adding a teaspoon of dark rum during the melting process will give your mousse that little bit extra. Experimenting with hazelnut powder is also recommended.

@gantar6415

5 жыл бұрын

If you're concerend about it don't worry, you always can use a sugar syrup to cook the meringue, just take the same amount of water as your sugar, bring it to the boil until you get 121 degrees and simply add it really thinly to your egg whites while you're beating them with a pastry robot, it cooks them completely and allows you to keep the mousse longer before it gets bad. It's called an italian meringue

@PurpleElephant808

5 жыл бұрын

No the bacteria is on the egg shells not inside don't worry.

It came out better than expected. Thank you for sharing.

Love from Ireland 😊 and thanks for teaching us how to cook, badly needed and appreciated. Was really sick of the crappy "celebrity chefs" and cook books we have in English!

Perfection

You have God gifted talent

I've seen some chocolate mousse recipes that use only egg whites, some that use only egg yolks, and some that use both (separated)--does this just affect the texture, or is there any other reason for the variations?

Thank you for a great video. I tried another recipe and failed, then watched this and nailed it first time. ❤️

This looks so delicious! You are correct, there are lots of versions of this recipe. I've usually used the one with egg yolks and whipped cream folded in with the stiff egg whites. Absolutely delicious!!!

Beautiful recipe. Thank you chef!

Great! You open my appetite (again)! :) I will do it today and enjoy it tonight and tomorrow :) Choco-Weekend:) Merci!

Stephane, thank you!! Chocolate mousse is my favourite dessert and I have never tried it before because I was intimidated by working with egg whites. I made my first ever chocolate mousse this morning and it is fantastic. Luxurious, light and fluffy. I will be making this time and time again.

@FrenchCookingAcademy

6 жыл бұрын

thanks for your comment it is great to hear you tried it. is a bit addictive though i hate the whole bowl when i made it 😋😋

@fionajackson8002

6 жыл бұрын

French Cooking Academy I agree!! It disappeared very quickly at my house.

Yummy yummy I got chocolate mousse in my tummy french style Thank you so much for this beautiful yummy recipe. Annie

How you say fluffy and lovely is soooo cute hahaha

@FrenchCookingAcademy

6 жыл бұрын

😋

I made it and it was perfect. delicious.

Magnifique et merci beaucoup ! Will make this soon 😃

Finally, a righteous mousse

Simple and sweet. I melt the chocolate in the microwave. Even easier. Gracias.

Fantastic.

quick question- since you used raw egg will that be cooked when you mix it with the hot chocolate? i am a little worried because i read somewhere that eating raw egg is not good

Nice and simple 👍 thanks for the tips how to melt the chocolate 🍫

@FrenchCookingAcademy

6 жыл бұрын

yeah low temp is the key😋😋

This is a phenomenal recipe. Can you substitute whipping cream for the egg whites?

Very nice 👍

Pls pls teach us how to make a chocolate cake with lots of frosting 😋😋😋😋

How long is it safe in the fridge before eating?

Thank you!!!

Yum Yum Thank you!

@mashar3529

4 жыл бұрын

Grace Life i loved the recipe! I made easy chocolate mousse recipe also! Check it out: kzread.info/dash/bejne/d5iMscqJnKqToco.html

Would this be a good recipe to use to top a cheesecake? If you allow it to sit in a bowl to firm up before spreading?

I'm dying😍😍😍 Love the recipes u make.... Thanks for uploading...

Hi chef! I have a question...in a classic chocolate mousse which i have had many times, is there a standard liquore that goes in it because i could swear there is, but if not, could it be the espresso in it that gave it a distinctive flavor? I know theres different kinds of booze you can add but unless theres a classic one or none at all i dont want to add it unless it belongs in the recipe. Thank you!

@alcogito8287

4 жыл бұрын

Jacques Pepin adds 2 t. cognac.

@onlyyou711

Ай бұрын

@@alcogito8287 When do you add it? I have had the chocolate react to the alcohol (Grand Marnier) before. is there a better time to add it in? Also I just made this but the recipe called for some of the eggs yolk mixed with creme fraiche , then added to a cooled chocolate? In the states is there a good chocolate that you recommend? I used the one from trader joes but hard to find bittersweet without almonds anymore.

I put ganache on my eclairs! Oh so good!

I thank God every day that the French got curious about mixing egg and milk fat.

Hi Chef! What if want twice as much? Do I just double everything?

Would it be possible for you to make a chocolate mousse using just chocolate and eggs please? Every time I try this method when i add the yolks to the chocolate the whole thing seizes!

I prefer a pâte à bombe for the base. Egg whites are often a little bit heavy in the stomach.

Hi sir, is there any particular reason to not use egg yolks?

About the chocolate- take a journey to Costa Rica. Cocoa is grown there. The freshest chocolate ever. ❤️👌

Can we use it in a cake as it is, or we have to use gelatine powder or leaves?

great merengue ! what's the food processor model ? If I was the brand management I would try to sponsor your channel ! please keep up the great work ! Muito Obrigado !

As always....yummy ;)

Can I use this mousse to fill a cake? Or will it be too runny?

@FrenchCookingAcademy

6 жыл бұрын

i have not try but it should work fine otherwise just use less egg white

@deendrew36

5 жыл бұрын

Maybe use all heavy cream or something....some way to make it thicker.

As always great video, i have learnt a lot from you... but master may i know how many egg white was that please?

@freedomforever1962

3 жыл бұрын

I think it was 7. 🙄

@freedomforever1962

3 жыл бұрын

Standard recipe for 6 people is 6 egg whites. One egg white per person.

75K subs now. That would fill the entire Wembley stadium! No too bad mate ;)

@FrenchCookingAcademy

6 жыл бұрын

crazy when you think about it that’s a hell of a cooking class😀

@andymcevoy4553

6 жыл бұрын

Haha :D

@deendrew36

5 жыл бұрын

And 226K just a year later. Amazing!

Can someone plz convert this recipe to cups or tbls spns etc

Would this also work with white chocolate?

Thanks for sharing I will add some orange zest for exotic taste hhhh

pas jaune d'oeuf non ?

Does it matter what combination of milks you use if it has a similar net fat content? The suggested 100 ml of heavy cream/50ml whole milk results in 150ml of about 25% fat milk. The following ratios also result in 25% milk fat: 100 ml of light cream and 50 ml of heavy cream 65 ml of half and half and 85 ml of heavy cream 43 ml of skim milk and 107 ml of heavy cream Also, does this still turn out well if you increase the overall fat content? Is there a range you would suggest, eg 20-30%?

@FrenchCookingAcademy

6 жыл бұрын

Yes you can vary the type of milk indeed

Is this a different version than the earlier video you posted yesterday?

Am I wicked for topping it with more whipped cream? 😉

@mashar3529

4 жыл бұрын

Mysikind80 no way!!!! I wish i had extra whipping cream :( kzread.info/dash/bejne/d5iMscqJnKqToco.html

@ronatafriend8200

4 жыл бұрын

Mysikind80 No, just human!

So, using Stephen's recipe as a rough template, yesturday I successfully made an excellent DAIRY FREE SUGAR FREE CHOCOLATE MOUSSE, with a few substitutions and technique tweaks: 1) Replace the heavy cream and whole milk with an equal total volume of Silk's new non-dairy Heavy Cream. ALSO, you need to skip the step directing you to scald it (which would destabilize the Silk) and simply warm it instead (food science aside: the proteins present in the silk, unlike the ones in actual dairy, dont need thermal shocking here). 2) I replaced the sugar with 1.33 parts by weight of Erythritol. Now, i'm not sure if it was the erythritol or a trace of yolk or soap residue, but i was only able to achieve soft peaks with the egg whites, but i made the mousse successfully despite that by folding in the soft peaked whites right away, and speed-chilling the mousse by spreading it in only about 2" deep in a wide stainless steel bowl - the steel and the shallow depth helped the cocoa butter in the chocolate to re-harden before the egg whites could break down further. It worked out well. You read it here first. 😎 Footnote: Normally I prefer to tease Vegans mercilessly, but in this instance my wife was grateful because she's sensitive to A1 Milk casein, and as for me I had to give up sugar, so it was a win win for the both of us.

@mariee.8333

3 жыл бұрын

would it be the same if i used soy, almond or coconut milk? im asking coz my little sid has a dairy allergy and i want to make it for her

@RovingPunster

3 жыл бұрын

@@mariee.8333 Unfortinayely AFAIK the answer is a clear and unambiguous NO for regular everyday Soy & Almond milk, either commercial or homemade. The Silk ND Whipping Cream Substitute I mentioned is a new product that was specifically designed for whipping, and regular Soy and Almond milk simply will not work. Anyone who could figure out how to make them work would become instantly wealthy. As for coconut milk - I dont know for 100% certain, but I strongly suspect the answer is currently NO, regardless of fat content. Someday, i'm sure some company somewhere will figure out how to keep it sufficiently emulsified, homogeneous, and stable enough (both physically and thermally) to enable whipping, but AFAIK until they do, it will almost certainly not whip or simply break if you try.

I wish you gave the recipe with cups and tbsp...

@mashar3529

4 жыл бұрын

Lila20101 i feel the same! But then I ended up using grams and ML as well! My measurement made the recipe great: kzread.info/dash/bejne/d5iMscqJnKqToco.html

Interesting. I see lots of recipes whipping the cream but you don't. I followed your instructions. In fridge now. Let see ;-)

Where is the recipe amounts please?

What does it mean “some eggs, some chocolate etc....”? What is an exact amount ? Thank you !

@hugitkissitloveit8640

3 жыл бұрын

It's in the description

How many grams of each ingredient?

Using a glass bowl for au bain marie melting of the chocolate? Won't the glass crack?

@deendrew36

5 жыл бұрын

MagicMojoSoftware you have to get tempered glass for this purpose. Pyrex, for instance, makes these kind of heat proof bowls. But...this is not Bain Marie. That is when you fill a pan with water and set another pan in to cook in the oven. For instance, a cheesecake.

Wow

No egg yolks!?

What happened to the egg yolks?

just curiously asking, is it okay to eat raw eggs? I mean the meringue isn't cooked. nothing is cooked

@onlyyou711

Ай бұрын

The French seem to have survived it for centuries. Not sure if our "fear of food" isn't more dangerous but it is a personal choice.

You didn't use any salt, as specified in the recipe. How much, where, and when?

@mariacunha4695

4 жыл бұрын

Answer in portuguese: Ele usou no processador, ao bater as claras em neve. Antes das claras e do açúcar, ele colocou uma pitada de sal.

@adamchurvis1

4 жыл бұрын

@@mariacunha4695 Obrigado!

I have a question... How is it safe to eat those egg whites without cooking?

@Ninjaananas

5 жыл бұрын

It actually isn't.

@lilacinsd

5 жыл бұрын

It's safe, many recipes have eggs that are not cooked. Where I live (and many other places), you can eat them raw ☺️

@deendrew36

5 жыл бұрын

I make mayo with raw eggs all the time and we eat it by the bucket load. We’ve never had a problem.

The mousse its splitted..

Raw egg whites in it 🥲

Isn't that too much egg whites?

You have a hint of an Aussie accent or am I hearing things?

Why do the french say hairy instead of airy? Chef Ludo Lefebvre says it like that too.

@bbmcgee33

4 жыл бұрын

😂 For people who speak Romance languages the h is a difficult one! They tend to aspirate where it's not needed (honest), and miss out the h when it is needed ('appy).

More of a pudding than a mouse

Raw egg whites? I don't think so...

@makketota

Жыл бұрын

lol what, have you heard about mayonnaise?

@Alpha6.31

Жыл бұрын

What have you heard about it... ? I "heard" mayonaise is made with yolks and an acid called vinegar, which is an entirely different matter.

@makketota

Жыл бұрын

@@Alpha6.31 Using egg whites are completely fine. If you are worried about bacteria like salmonella its even more likely to be in the yolk.

@Alpha6.31

Жыл бұрын

@@makketota as I said using vinegar makes it a different matter and since I've had a severe intestinal upset from eggwhites in a sweet dessert, I'll never do that again.

@makketota

Жыл бұрын

@@Alpha6.31 Fair enough. Sorry that happened.

I made it and my dog cleaned up.

@ronatafriend8200

4 жыл бұрын

Daniel. I was alarmed to read your dog ate the mousse. You should be aware that chocolate is poison to dogs even in small amounts.

@onlyyou711

Ай бұрын

@@ronatafriend8200 I was just going to make a similar comment. The biggest no no with dogs is feeding them chocolate...

It's like watching Pepe Le Pew doing a cooking show

This is like bavaroise ? Whats The diference?!

Ah, you cheated ... most food processors dont have an egg whisk attachment. AFAIK, only the MagMix unit you used has an attachment for that. Certainly not my Cuisinart. My stand mixer has too much gap between whisk and bowl for anything smaller than a dozen whites, and my old fashioned beater died years ago, so I gotta beat whites by hand, old school style - like one of Ciaphas's thugs in the New Testament 🙄

Not mousse. You should be able to bag it into glasses. Texture of yours is more like pudding. There's no sugar in mousse it's already in the choc. 10 eggs 500gr choc 1 liter whipped cream. That's it. The trick as with all French recipes is in the technique. Separate eggs. Yolk goes in melted choc. Whip whites fold into choc. Whip cream fold in. Sounds simple. Most pastry chefs can't do it.

That was useless didn’t give us measurements 😏

My comment was deleted I’m not a troll I was just giving some constructive criticism as your egg whites are still raw. Omitting the yolks in a recipe does not automatically make it food safe). In the US they don’t use raw egg whites, they either use pasteurised, or albumen power ( or meringue powder if making royal icing)

@ManoloGal

6 жыл бұрын

I'm in the US and I use raw egg whites all the time in recipes including chocolate mousse. Most of my family and friends do the same too.

@lisaprice1436

5 жыл бұрын

I live in Texas, and every one I know uses raw eggs for egg whites on every meringue -I've been cooking for 40 years, no illness to date!

@deendrew36

5 жыл бұрын

I use a raw whole egg in my mayo. Never have any of us got sick from it.

Looks slimey to me and raw egg whites 🤢