I love how your Monday science-y vids tie into your Thursday cooking vids. You do some experimenting on Monday but here we can see how it applies to an actual recipe. Makes for a nice continuation.

@Lanthanideification

Жыл бұрын

Yeah, Adam worked out a hack for the KZread algorithm.

@rashmitharushi7057

Жыл бұрын

😂

@hnye-wi8jf

Жыл бұрын

Yeah and less time consuming for research and filming

1:08 "Pour in some leftover coffee from--" ME: the sponsor of this video! "-- this morning."

I actually make a S'mores Pie with your Italian meringue and your graham cracker crust recipes, then combine it with a separate chocolate mousse recipe. Now I can just use this, so thanks!

@cullbe

Жыл бұрын

Has Adam done a recipe for graham crackers recipe or are you just talking about the crust from the key lime pie recipe made with the store bought crackers?

@LyonEnigma

Жыл бұрын

@@cullbe Yeah, that's the one.

@frcShoryuken

Жыл бұрын

That sounds amazing. I'm gonna borrow that idea :D

@m4nman

Жыл бұрын

so synergistic! Adam would love that

Can you do a video about smoking (meats)? History of smoking, best uses for outdoor smoking, what to do if you can only do indoor smoking, when to use liquid smoke, health concerns, etc?

@substanceform4123

Жыл бұрын

Smoking these meats

@frostblox668

Жыл бұрын

@@substanceform4123 While we're live from our backyard.

@krabberknam9610

Жыл бұрын

What is a glizzy?

@LeRoiPapayou

Жыл бұрын

Damn you here, just wanted to say thanks. You made me start doing motion design like 9 years ago, and now I'm working as a freelance 3D artist

@danielpomper9359

Жыл бұрын

Got my sweet baby rays sauce

"Just because I'm weird and I don't like fruit flavours combined with chocolate doesn't mean you have to miss out." This line at the end really sits well with me and I respect the self jab, often times when someone has a negative reaction to something and then tells everyone as such, it can be a little off putting to hear, makes me not want to try fruit with chocolate, but then I already know I like Orange and Chocolate, despite hearing others say they don't. Thanks for stating this all the same, it is appreciated.

@paolopasaol9700

Жыл бұрын

They go surprisingly well. I love me some orange-influenced chocolate so much

@eugenetswong

Жыл бұрын

I agree about the attitude. It's okay with me, if he teases us a bit about being weird, but he claims to be weird, then it is much easier to see positive intentions.

@ic_trab

Жыл бұрын

Make the mousse with Terry's chocolate orange slices 😋😋

@ziyad1809

Жыл бұрын

Amaretto and chocolate is technically mixing fruit flavours with chocolate hehe

@lethaleefox6017

Жыл бұрын

The mention of not liking orange... I rarely eat orange, but will do Mandarin oranges... even in rice instead of Frank's hot sauce as a rice flavoring while cooking basmati or jasmine rice.

I actually wouldn't use orange juice for this, and I LOVE the combination of orange and chocolate. Imo that's a combo that works best when you're using mainly the aromatic component of the orange for flavor, i.e., the oils in the zest, as opposed to the juice, which mainly just contributes acid, and the combination of chocolate with specifically citric acid is what I think turns a lot of people off. I would use a different liquid, but then add a few drops of orange extract or a couple teaspoons of freshly grated orange zest.

@AllTheArtsy

Жыл бұрын

I'd definitely go for Grand Marnier or Cointreau and extra orange zest. Any sort of extract taste fake and overbearing to me even with the most conservative amount

@pennyfarting

Жыл бұрын

@@AllTheArtsy I didn't even think of orange liqueurs somehow, you're absolutely right that that's probably the way to go. Only thing is you might have to adjust the amount of sugar since they're usually quite sweet.

@danielmoura9421

Жыл бұрын

I’m thinking passion fruit tbh. Strong and fruity. Passion fruit mousse is a classic in Brazil, though the traditional recipe is not really a mousse

@jonathanodude6660

Жыл бұрын

@@AllTheArtsy huh. i could genuinely make this. we have grand marnier, and id likely swap amaretto for frangelico. i wonder if it would be nice to have the orange flavour at the same time as the nut flavour, or if its better to have one or the other.

"stop whipping the cream before you over whip it into butter" he says at the moment he realizes he over whipped the cream🤣🤣🤣 I love the carefree attitude that you cook with, Adam, very refreshing compared to the over produced KZread standard!

@benciliberto8706

Жыл бұрын

He actually didn't over-whip the cream. There's no buttermilk or liquid separating out from coagulated butter lumps. It's just right at the edge.

@UglyNTRBastard

Жыл бұрын

@@benciliberto8706 He prefers his whipped cream silky, that cream is a bit too solid.

If you're layering these, you can also put these in the fridge at an angle after doing the first layer, especially in a brandy glass like that. It'll look really cool in the end when pouring on the second layer normally.

@timothyball3144

Жыл бұрын

I was thinking the same thing, but the glass has to be held at an angle when filling the first layer so that it keeps a clean line. You would probably want to build some kind of rack to fill 'em and chill 'em.

@VeretenoVids

Жыл бұрын

My mother used to do this with Jello for us kids. We thought she was a magician. 😂

@rashmitharushi7057

Жыл бұрын

👍

Adam I would love a series where you cover what to eat to gain muscle. Always wondered what all these proteins are doing when eating them

@Flint_the_uhhh

Жыл бұрын

I would love this too

@squeaker3087

Жыл бұрын

he has a really old video where he just makes tilapia and cauliflower

@fewwis48

Жыл бұрын

if you want to see stuff like that, id really reccomend checking out Ethan Chlebowski!

@mfmjr4

Жыл бұрын

This would be amazing! He could fit in a big biological science angle that could be really interesting too.

@WallOrange

Жыл бұрын

LOL

This is like the adult version of the pudding cups that were chocolate with the vanilla stripe in the middle, and I desperately want it.

To reduce the shavings on the counter from the using the grater, I hold the grater at a nearly vertical angle so that the overhead 2 dimensional surface area is very small. that way you can still use much of the graters surface, but condensed into a much smaller area compared to holding it horizontal.

@purplegill10

Жыл бұрын

Oh clever

@ThreadBomb

Жыл бұрын

Grate into a bowl then sprinkle the shavings by hand.

@mlseg5143

Жыл бұрын

@@ThreadBomb I feel like the shavings melt the second I touch them if I use my hands

@ThreadBomb

Жыл бұрын

@@mlseg5143 Use a spoon?

@siedpe13

Жыл бұрын

@@ThreadBomb if you have to wash a bowl, might as well just get shavings on the counter and clean the counter instead🤷‍♂️

ragusea my beloved

You can make a really simple (incidentally vegan) version of a chocolate mousse by chilling a can of coconut cream (not coconut milk), spooning out only the solid parts on the top the next day, and then whipping it with powdered sugar and then cocoa powder. Not as fancy as your recipe seems to be (and it looks really good!), but it’s suprisingly good for how easy it is to make.

@AllTheArtsy

Жыл бұрын

Skip the coconut cream and actually just use silken tofu. Taste amazing, easy, cheap and has protein

@OmniversalInsect

11 ай бұрын

Similar to his chocolate coconut tart, one of my favourite desserts that I know how to make.

I swear to god when you talked about adding “some of this coffee left over” my brain immediately went to TRADE COFFEE SPONSORSHIP mode, I have a Pavlovian response to this now.

@StressBall5

11 ай бұрын

Brainrotted by advertisements

White chocolate with Amaretto? It's not yet 6:00am and I've already hit the high point of my day.

I’ve been waiting a long time for this! The last time I made chocolate mousse was in the 1980’s. Thank you so very very much!

My aunt used to make white chocolate mousse and dark chocolate mousse, served with forest fruits (raspberries and blackberries). Thank you for the video.

Thanks a lot Adam! I've had horrible experiences with raw eggs, and there's no pasteurized ones in my area. I'm so glad for this recipe and all of ur unorthodox creations!

I have a chocolate mousse recipe that is pretty amazing and doesn't use any eggs. It's decently stable while in the fridge, but not too well if you leave it out. It's basically whipped cream with chocolate mixed in. We use it daily at my restaurant, a can't go wrong recipe if you ask me The recipe for anyone who cares to know: 50ml of a liqou of your choice. 100ml of 20% fat cooking cream (idk what people around the world have, but any cream close to 20% fat will work. 120 grams of dark chocolate, preferably 54% cocoa 250ml of whipping cream. Preferably 40% fat, but 35% will work. 1. Bring the liqour and 100ml cooking cream to a boil. Boil out any alcohol if you want to. 2. Take of the heat, dump in all your chocolate and stir until melted. 3. In a separate bowl whip up the 250ml of whipping cream untill the thickness of yoghurt. Don't overwhip it, as this will make your mousse really dense in the end. Let your chocolate mix cool down. You'll know it's cooled down enough when you can dip your finger in and press it to your lip without it feeling warm anymore. 4. With a SPATULA, not a whisk, fold the chocolate mixture through the whipping cream. It should still be liquid enough for you to poor into containers if you want. When all combined let cool in the fridge for at least am hour and enjoy

@aaronb1195

Жыл бұрын

This also works by replacing your first three ingredients with Nutella. It helps to add a small amount of whipped cream to the Nutella at first, to thin it out a little bit, before adding the rest of the cream. This prevents the cream from deflating while trying to mix in the heavy Nutella.

@A_Casual_NPC

Жыл бұрын

@@aaronb1195 guess that would be true, but why would you want to do that? Haha I don't need to add fake hazelnut flavour and a bunch of sugar to my chocolate mousse

@ctown1978

Жыл бұрын

I made Niels recipe and it came out really well. The mousse reminded me of thicker mousse sandwiched between cake layers. I couldn't find light cream at any supermarket so I mixed half and half and heavy whipping cream to make 20% fat cooking cream. The chocolate was 70% cocoa. I substituted bourbon for the liqueur. I added 1/8 cup of sugar to the whipping cream and I stopped at the first signs of soft peaks. The folding took forever. I absolutely recommend this recipe. At this point, I'm not sure when is the best time to add the 1/8 cup sugar. Any suggestions?

I've always wanted an easier and longer lasting mousse so this is excellent.

@lonestarr1490

Жыл бұрын

Definitely. It's so convenient when you can prepare the dessert the day before.

I make "chocolate mousse" by adding unsweetened baker's chocolate to zabaglione. The zabaglione (sabayon} is simply one-half eggshell of sugar + one-half eggshell of marsala wine + one egg yolk (no whites) x number of guests (one egg yolk per guest) whisked (using a flat spiral whisk) over very low heat until it firms up, about five minutes of continuous whisking. Zabaglione + melted chocolate = mousse. Works every time, takes about 15 minutes start to finish. It's a great party trick when invited for dinner at someone else's home if you bring your own whisk. Any sweet wine will do.

It's important to note a few things: When making the syrup, it should be made with a pan or a pot that can be held with one hand, since it is hard to beat it into the meringue when you have to use both hands to hold the pot. And make sure to use a thermometer for the syrup, I was waiting to see it boiling but it wasn't enough since there was water still in there.

I thought the bit about leftover coffee at the start of the video was gonna be a smooth segway to today's sponsor and was a bit disappointed when it wasn't.

I adore that you told us which dishes to keep around.

I like how you showed the whole process for the white chocolate even though it's the same as the dark; helps me visualise it accurately.

Just like orange juice goes well with the dark/milk chocolate, lemon goes really well with the white chocolate. White chocolate is super sweet and the lemon helps balance it out with its sour taste, and the lemon taste itself also gives more complexity to the simple white chocolate

This actually sounds super tasty - never made italian meringue, but it can't be too hard :) Plus I also am not a huge fan of white chocolate, but I really like white chocolate mousse, probably because it's diluted and not so sickly sweet 🤔

@lizziemallow

Жыл бұрын

You should try some Valhronna or Lindt white chocolate someday, they taste suuuper good ('cause they're way less sweet obviously) Or any quality brand of chocolate I guess, those are just the ones I can find easily - the point is I don't like the oversweet white chocolate bars either

@erisdiscordia5429

Жыл бұрын

That's because white chocolate is a lie, and no one likes liars. White chocolate is everything in chocolate, except the damn chocolate! Also, white chocolate sauce, lie or not, is a surprisingly good cheesecake topping.

@unit--ns8jh

Жыл бұрын

@@lizziemallow You're probably right, never had just a white Lindt bar, I've only tried their white pralines and they're good. My go to white chocolate, if I get a rare craving is Toblerone :)

@Purplesquigglystripe

Жыл бұрын

@@erisdiscordia5429 it still has cocoa butter, which not all milk chocolates have.

@erisdiscordia5429

Жыл бұрын

@@Purplesquigglystripe fair, but those chocolate are also lies. just.. lesser ones. White lies, as it were.

watching ur cooking/baking is always my youtube comfort picks

I love your recipes. You make complicated things look simple.

looks delicious! can't wait to try this.

The amaretto choice was inspired, absolutely adore the stuff!

Just made the chocolate version for my mom. She really liked it. Thanks for the recipe.

I love that you included mouth feel!

So satisfying to watch. Thank you Adam for the great vids

I loved your content this week, keep it up Adam!

Immediately repeating the process with the white chocolate was very helpful in hammering in the important steps with variation. Great video style here, Adam!

Adam, thank you soooo much for your videos. This year I moved in with my fiancée and I started to really get into cooking. Your videos have been amazing, perfect for people with little experience, and also great if you are interested in getting technical. Freaking love it!

Mousse huh. I never thought of making this, but now I SHALL 🤩

this looks incredible thank you Adam

Always great content. Even when the cover makes it seem like I won’t like it, I absolutely do. I’m in the middle of my phd studies in physical organic chemistry, having some issues of interest with it all, and here you always come and remind me of the beauty of everyday’s life chemistry. It actually seems that you would make a great chemist!

1:16 ...or white wine ;)

I totally want to try this, great video

This is exactly how I do it. Makes the mousse super stable as well

What a great dish Adam you’ve Done it again

I am sooo trying this one!

They look so good!!!!

This look sooooo good and creamy!

orange zest goes great with a chocolate mousse, nice recipe Adam!

I think it was the 80's that mousse was considered THE dessert and it was everywhere or at least as a kid i remember it being everywhere and on every menu, like how cheesecake or brownie sundaes or chocolate lava cakes are

How to avoid getting chocolate on the counter: put literally anything flat underneath the glass. If you don’t want to waste a paper towel, use the wrapper the large chocolate bar came in.

Looks amazing. Love your content.

The way you narrated 😍 didn't miss a thing ❤️

I was looking at mousse recipes a while back and changed my mind when all the recipes I saw seemed more complicated than I felt like making. This actually sounds doable.

Try adding a splash of strong mint tea to the egg yolk mix or a little bit of water that has been infused with orange peel. Amarena syrup! Coconut milk! Black tea with cardamom! Sooooo many options 🤤 I also wonder what would happen if you add there some peanut butter or hazelnut cream... will the recipe still work? I love it! I'm definitely trying this

@lonestarr1490

Жыл бұрын

Do you know Frangelico Hazelnut Liqueur? It might work bonkersly well in that recipe.

@enriquepx1698

Жыл бұрын

@@lonestarr1490 I'd assume adding peanut butter or hazelnut cream could work but it would probably change the texture a bit and/ or take more time in the fridge to firm up because of the extra fat content

@campurriana

Жыл бұрын

@@lonestarr1490 ooh! Yeah!

@samuelfvalim7418

Жыл бұрын

​​@@enriquepx1698 I don't think that's gonna work, both of these contain fat and fat absolute destroy egg foams

@samuelfvalim7418

Жыл бұрын

Some of them might work, but put them with the melted chocolate mixture. It's probably the safest option

Great recipe - similar to a Nigella recipe where she melts down marshmallows to make a mousse - also very good if you don't want any eggs at all in your mousse allergies etc

@elizabethstevenson9707

Жыл бұрын

I thought marshmallows were made with eggs... Or maybe not idk

@randomassortmentofthings

Жыл бұрын

@@elizabethstevenson9707 they're made from gelatin.

@elizabethstevenson9707

Жыл бұрын

@@randomassortmentofthings I know..... But there's other stuff in them. White fluffy stuff. That's either egg whites or something to do with frothy syrup.... or both.

@randomassortmentofthings

Жыл бұрын

@@elizabethstevenson9707 kzread.info/dash/bejne/d5d2rZRwk8vcgpc.html frothy syrup

@kaenryuuart543

Жыл бұрын

@@elizabethstevenson9707 no, that's just gelatin. Proteins can whip up fluffy

I am so ready for this! Chocolate Mousse is probably my favorite desert, but it's not something I see on sale outside of my like a cream pie, or some other baked good topped or stuffed with mousse.

Looks delicious !! 😋

i love coffee flavored anything its so good

Made some as soon as I saw the video with some cherry liquor, came out amazing!

I'm *really* glad I didn't know until just now just how easily that is to make as I'd be the size of a house at this point from it, as it was my go-to dessert growing up. lol

Idcf fruity chocolate either but I'm def gonna try this with some hazulnut syrup and a 60% lindt bar. That looks bussin. Also I appreciate the fast pace less specific tutorial for the white chocolate bc i followed it better

This chocolate mousse looks cold and refreshing for summer yet also decadent

That was great. I need some mousse au chocolate now

love your breaking away reference adam! one of my favorite movies of all time

Damn dude. I will make that. Thx for another great video!

Now that's GOOD!

Thanks for this.

I'd love to see your take on halva floss. I recently bought some, and it's really weird but nice. It's much denser than candy floss, but still fibrous, it kinda looks like dog fur but it tastes great, especially as garnish on ice cream.

Adam you need to do some Polynesian foods. They are GREAT!

I had two false predictions for adverts before I finally found out what it was. Adam keeping me on my toes.

@pennyforyourthots

Жыл бұрын

I thought the coffee was going to be morning brew lol

@niktheorginal

Жыл бұрын

@@pennyforyourthots or Trade Coffee :D

@halyoalex8942

Жыл бұрын

@@pennyforyourthots I heard it in my head as soon as he said coffee.

Thank you thank you thank you :D This couldn't have come at a more perfect time! My friend's birthday is in a few days and she wants me to bake her a cake.

You deserve way more sub mate.

I would also recommend people try zabaione - a similar dessert without the cream or meringue. Whenever I make meringue cookies, I save the yolks and turn them into zabaione for myself. I wonder what would happen if I combined these... make zabaione out of the yolks but then fold in cooked meringue. It might save me from the headache of manually whipping yolks over a double boiler for ten minutes.

@chezmoi42

Жыл бұрын

I used to make that, whipped in its special copper bowl. Lovely dessert.

I've gotten really good at anticipating those ad transitions

Put a piece of paper under the glass and hold the microplane almost straight up and down. Any chocolate shavings that miss, dump from the paper into the glass.

06:49 That's the main problem of measuring by volume, not by weight. So much cream stays on the walls. + it is an extra dish to wash

I have always been partial to the unflavered gelatin version of chocolate mousse which uses cocoa powder, whipped cream and sugar. No eggs are included so it is safe there and the only tricky step is getting the gelatin dissolved before it seizes up at the very beginning which is a problem only I seem to have. I will certainly try your method as I will the classic French cef method. Thank you for an elegant demonstration of Italiam meringue.

Oh damn, this one I have to try to make.

That looks so delicious, my mouth is watering lol.

@-WhatTheActualHay-

Жыл бұрын

same that looks so good

@lonestarr1490

Жыл бұрын

Lol-ling with a watering mouth has a tendency to make your keyboard moist.

I like your videos. I'm diabetic, lactose and gluten intolerant, so I watch them without ever knowing how they will taste like. But still love watching them.

I personally love orange and chocolate, so I'll definitely be trying this. Not much of a liquor guy myself, but I bet the coffee would really nicely balance out the white chocolate. There's a place at the local mall that has a chocolate shop selling that ruby chocolate, I bet that would be nice for this too.

Could you try making Liu Sha Bao (Salted egg custard buns) at home? I tried them for the first time at dim sum the other day and fell in love with the salty-yet-sweet filling. Amazing dessert.

Can you do a deep dive on bay leaves? The function they're supposed to perform, why we started using them, what the heck "cutting the richness" actually means and whether they actually do what everyone says they do?

Finally someone else who doesn't think fruit and chocolate go together

This is probably the first time that I've seen one of your videos have way more steps and ingredients than my Franch family recipe

My family's recipe does use raw eggs, but I don't really worry about that. However, there's no cream, but there is butter, which I'm assuming is what helps it stay inflated for quite a while. It's soooo good.

Rose water, hot pepper, plenty of good things to put in there!

Uhh desert! How nice!

From a fellow Eastman grad, i’m glad to see your success! Who said a music degree is useless??

I'm just out here filling up on non-caloric air....My mind is entirely blown that Italian Meringue is marshmellow fluff. I've been watching Bake Off all this time imagining some super sophisticated thing. LOL.

Hello! My first comment so I'll start with : Thanks for your videos, really enjoying their practical and scientifical focuses! Regarding this video, 2 things come to mind : 1) I'm no professional, so I suggest maybe asking a chiropractor, but : at 2:30 where you are doing your squats/stretches I think you are forcing your left knee(visible one at least). From my limited experience(qi-gung/taiji-quan area) I know that the foot should be pointing the same way as the knee, in order to not stress the knee when bending it. Worth checking out. 2) Suggestion for not getting the chocolate on the counter - get in on a baking sheet/tray, gather it and use it as garnish as well

In my cooking class they had us keep a large container of ice water around when working with molten sugar. If you get some on your arm you could dunk it in to cool it before the burn escalates

Have you tried making mousse from silken tofu? I've seen it mentioned but haven't gotten around to try (mainly because my asian store that sells silken tofu is kind of inconvenient to get to).

Yes.

8:51 You're not weird at all Ragusea. I also don't like chocolate + fruit. I even remember peeling off the chocolate on Jaffa cakes when I ate them!

Hey Adam, a video i'd be interested in seeing is one similar to your dough one, but with mashed potatoes. Just looking at how much, if any, milk, cream, eggs, butter... to add and what it does to the mashed potatoes. Cheers

👏🏻Excellent recipe Adam❣️ I do not think you are weird for not liking fruit with chocolate. In my case, there are certain fruit/fruit flavors and chocolate combinations I do like (lemon, lime, orange, raspberry, banana) and certain combinations that I don't like (strawberries). I'm a maniac for chocolate with mint or coconut.

YES! i, too, cannot abide fruity contamination of my chocolate treats!

thanks for this adam, but can I sub the cream with whipped cream powder (which will be made into whipped cream before mixing)?

"Don't ask me how you avoid getting chocolate on the counter - I do not know." lol I love it when you throw humor here and there in your videos.