Making The World's Best Chocolate Mousse! | The PROPER WAY To Make Chocolate Mousse! 😮 | By Chef Jean-Pierre | Fantastic show today. We're making Chocolate Mousse. I'm going to show you how to make a beautiful, nice and fluffy Chocolate Mousse. I want to make an authentic Chocolate Mousse, a real Chocolate Mousse. You know, I see some videos on YouTube and make a make a Chocolate Mousse with a whipped cream and melt the chocolate. That's not a Chocolate Mousse. You want a real Chocolate Mousse my friend? Stick around. I'm going to show you exactly how to do it, okay? It's not complicated. It's just little techniques that we gotta use, alright? First we gotta got a good chocolate. So I got it right there a 70% cocoa butter chocolate which means it's really high quality cocoa butter. It's very low in sugar and you buy it usually in beakling and you chop it up with a chef's knife. It's no big deal. You you shave it. I'm going to take it. I'm going to melt it right here. I got a little bowl over some hot water in there. You don't have to do much. Just let it go like that and it'll melt by itself. Really easy. So what we're going to do friends, we got 5 eggs. I got the white and the yolks. That's usually what they come. They come with both. And the white are going to be at room temperature and we're going to whip them into a little moringa that we're going to make. And that's going to give us the air. That's the difference between the chocolate pudding and the chocolate mousse. Chocolate pudding is is dense. Chocolate mousse is air. Lot of air. Fluffy as a it's you can eat three times as much because it's full of air. So look guys. We got eggs in here. Then we're going to put it in a bowl. Egg yolks. Make sure by the way it's okay to have a little white in your yolk. But no yolk in your white. So when you separate it be careful right? We're going to put a little bit of kahlua. Uh not too much. Just a little bit. Measure carefully. Little bit of kahlua and a little bit of gua magneer. Eh in there. And if you kind of alcohol just put a little orange juice in there. Little salt. Just a touch of salt. And a little bit of sugar. Okay? I got like a not even a quarter cup of sugar. We're going to mix all this up. He said what do you mean they're sleeping? It's Saturday night. They wanted to go to bed. But then her she was like kids you want another glass of wine? So We're going to make a little zabayon here friends. We're going to cook it in water like this. We're going to cook the eggs, the yolks. And then what we're going to do oh let me stop the whipped cream friends. I got whipped cream in here. I got about a cup and a half of whipped cream. When you whip it it's going to be going to become about three cups. So I got the the the eggs right there that we're going to cook. And that's going to be kind of like a zabayon if you will. We're going to add the chocolate. The hot chocolate to this. We're going to weigh for it to cool a little bit we're going to wait for it to cool and and then we're going to fold in the whipped cream and under the last minutes my friends we're going to fold in the meringue the egg white and that's going to give us the air okay so to see it's cooking really quick here and it's going to cook and it's going to give us a consistency of a soft whipped cream if you will and that's going to take the chocolate very well so this is a right of doing it and that's the way I made it for years, years and years. You know the good part of a chocolate mousseman's you can turn the water off. That's it. I mean the yeah because I don't need to see the water is is good enough right there. I don't want it to boil too much. And it smells really amazing. Like I said if you don't put the alcohol put a little juice in there. You gotta put something. Uh apple juice. Orange juice would fit better because I'm putting some orange flavorful in there. Flavor. Let me cook just a little bit more. I don't want it to be too hot. Last time I did this, I caught my rag on fire. Let me whip the whip cream a little more. So now, sugar wise. We're not going to put sugar with the whipped cream because you get a lot more texture if you put the sugar with the egg white than if you do with the whipped cream and you don't need it. You don't need it because you got about a little bit of sugar with your chocolates. You going to have sugar right there and this right here my friend is done. You see? You can see the bottom of the bowl. It's almost done. This is all I need at this point. Alright? We're going to put this aside. Now, if you don't want to do on top of the water, you can do it on the burner but check it out. Put it in. Take it out. Put it in. Check it out. The camera is going crazy now but you see, you can see the bottom. When you can see the bottom, you know you're in good shape, alright? So, let me just check the chocolate right there because we can add it. Chocolate doesn't like to change temperature. Doesn't like to change temperature. So if you're going to change temperature chocolate you gotta do it slowly. But guess what? This is cook. This is 120 degrees. This is about 120 degrees. So chocolate's going to be perfectly happy. We're going to mix those two together. And we're not going to have a problem at all. It's when we put the cream then we gotta be careful. We gotta introduce the cold a little slowly. We doing good? You know what? Let me just stop it while I'm doing this friends because I don't want to be doing too many things at once. And then I mess up one of the two. You see? So we're going to pour a chocolate. Right there. We're going to pour it in. You see? And this is going to be a base my friends. You see? This is going to be a base. Gonna mix all this up. Mix it up as you do this. It's nice if you have somebody to help you. If you don't Just try to be efficient. When you mix it You see this is our base right there my friends. This is what we're going to fold in. Cream. And this is what we're going to fold in. Let me just get a another spatula. Little firmer than this one. This one is a little weak. There you go. Cuz I don't want to leave any in here my friends. You see? In this chocolate mousse you can make it two 3 days ahead. It'll last beautiful. I promise you. Dinner party. If it lasts in my house it never last. Look this is it right there. This is our base. You see? So we're going to let this cool a little bit. We're going to let the we're going to finish the the the whipped cream together. We're going to do it in a soft heat. I'm going to take a little break to let this cool a little bit. We're going to fold this in there. And we're going to the meringues and we're going to do it together, okay? So, let's see what we got here, friends. Let's see what we got here. We got a whipped cream. It's a little too wimpy. Too wimpy. Wimpy. I want a little bit but be careful. Between whippy and and the right consistency, there's not much time. Right there. This is it. This is all I want here. You see I have a little little peek. That's all I want. I don't want to it's a little soft fine. You see right there my friend? This is what we're looking for right there. Just a little peek. We don't want anymore than that. So I'll be back in a minute. We're going to clean this up. We're going to do the meringue and we're going to put the whole thing together. Okay? Be back in a couple minutes. Okay friends. The whipped cream I put it in a bowl. We have it right here. I also did another cup of whipped cream then I put it in a in a pastry bag for decoration. We use that in a minute. That was another cup. So we got a cup and a here in a cup that are already whipped. Put it in the bag. So the eggs room temperature. Gonna take them and we're going to we're going to whip them. We're going to go slowly because I gotta keep an eye on it while I'm doing this. So now remember friends. Chocolate doesn't like to change temperature that much. You have to do it slowly. You still I let it cool it was about five minutes since we did maybe maybe 10 minutes at the most. So we're going to put a little bit of cream. Fold it in. Surprise the chocolate. Doesn't even know what's going on. All of a sudden go it's a little cold in here. Yeah yeah yeah it's a little cold. But don't worry. And then then we're going to little more. And and then you know it's kind of like the frog in the hot water. You heard the story. You put a frog in the water. You turn the heat on. She going to go and she don't know going to know and before you know she's sleeping and she's in boiling water. Naughty you never want to do what I do. I don't know what the hell the story. Sometimes they have stories that are ridiculous. You know what I forgot to do is put the zest of an orange. Don't forget to put the zest of an orange. I always get so busy. I forget to do things. Do you forget to do things like me? You would think, right? As a professional chef, you don't forget the little things. Oh, Mamma Mia, look. I forgot. There you go. Get back in there yo. Alright. So, little bit of orange zest. So, now this is going to be our base and then we're going to put the meringue in there. So, you see the whipped cream is whipped cream is soft. It's soft, okay? And and that's what we want and now we're starting to look good. Now, this is where most people would stop. Meaning, They've served that. They call that a Chocolate Mousse. That's not a Chocolate Mousse. Chocolate Mousse going to be in a minute. Because oh Mamma Mia. No problem friends. I got the two. I missed. There you go. See? You'll never know. Look at this. So Let's get all the cream we can get right there. Make sure we don't waste any. We're going to whip this. In a minute, we're going to put the see now look friends. You see how beautiful that looks? Now, we are starting to look like the chocolate mousse I want to look like. You see? Now, that's a beauty, ain't it? It's going to be more of a beauty in a minute. I promise you that. When I put the meringue in there. The white egg white. Okay, looking good, right? Alright, that's it. Don't worry about it making it look perfect. Let's go to this egg white thing going on. We're going to put a little bit of powdered sugar. We got about aquarter cup So the in this recipe we have a half a cup of sugar. That's for 4 serving. That's enough. I don't like it to be too sweet. You know sometime I go to a restaurant and I find the dessert is good but you have a couple of bites and it's so sweet. You can't even finish it. And so I like a better light than the sugar. The the chocolate was a little sugar in it. You know how much but a little sugar. And then the the the we did at the beginning is quite a bit of sugar. And and then and that's enough sugar. So be careful now. Don't be talking too much. We're almost there my friends. I wanted to show you. I wanted to do until I have a soft peak. The peak I'm talking about. Let me show you. I know I'm I don't have it yet but I just wanted to show you. The peak I'm talking about is this guy right there. I thought you see no peak. No peak. So we have to get it there. Well we're not far away. Sometimes it's a matter of second. Between the right pick and and the no good right pick. You'll see the no good right pick. Sometime I wonder. How is my English getting these days? People said to me after 50 years you should speak perfect English. Yeah well I try. Mamma Mia. This thing doesn't want to come out. Oh that's because I didn't do it right. Always operator. Okay look look. This the this the peak I'm talking about. Wait. You see? That's no good. See that? No good at all. We don't what we don't want. They're telling me it down too much. You're putting too high. Here you go. The peak, this is no good. See that? We want it to be a little more straight. Be careful now. Matter of seconds. I'm talking about like that's it. If you do it too much, you're done. You gotta start all over again. I promise you, if you do it too much, you gotta start all over again. Let's see what you got. You gotta pick. Here you go. Here you go. Right there. You see that's what I want. Right there. A little bit. Okay. That's it. That's it my friend. That's it. You see? You finish it up a little bit. Let's look again. That's it. You see? The tip of the pick is done. That's all you want. The tip a pick. And now friends, very important now, we're going to fold this in. Very important. We gotta be gentle now friends. We take a little bit first. We'll introduce it and not not worry too much about it. Okay? Now this chocolate mousse my friends is going to be amazing but not until tomorrow. Or at least three, four, five hours from now. So you have to be patient. I'm doing it again. I'm doing it again. Look, look, look, look, look, look, look, friends. Look how beautiful that looks. Fold it in. Put it cut in half. Put it in. Fold it in. Fold it in. I mean, fold it in. I mean, fold it in on top of it. Be gentle. This is very important here, friends. It's all of the air bubble I was telling you about at the beginning. This is a real chocolate mousse. It's this to anyone. I guarantee you, you're not, you can't go to a I don't care if you go to French restaurant, any restaurant, you're not going to get a better chocolate boosters. This is a classical recipe that I learned 50 years ago at Lou Star the Momentier. It was a three-star Michigan Guide restaurant where I did my apprenticeship and and the pastry chef was so generous. So look friends, we take it. We put it in. Don't worry about mixing it too much. We're going to put it in cold glasses. I got those those trifold glasses trifold glasses we're going to take it And we're going to pour it in my friends. If the camera were not on you know what I do with this. We're going to leak it. But I'm not going to do that. I'm going to show some I'm going to be civilized dear friends. I'm going to try to be not messy. What I would do at the restaurant when I did a lot of them like that friends. I would take a pastry bag. And I would put it in the pastry bag. And it would be so easy but I would do like 50 at a time. So it was easy to do. Uh see then you didn't do this mess over there right there. See? So I'm going to put it in. I'm going to fill it up almost to the top. I probably have a little extra which means I could probably make six out of that recipe. So I rewrite the recipe to show six instead of four because this will definitely do six. Do you see look? I'm going to do four. I'm going to bang em. I'm going to clean em. I'm going to bang em. Up. You come back over here. The whipped cream I told you I did another cup and a half of whipped cream. I got it in the fridge. It's right there. So all we're going to do here friends. We're going to just going to go and filled up the top with our whipped cream. That's it. Just simple like this. Nothing special. So at this point we can put a little cocoa. Little more chocolate again. Let's see. Just a little chocolate. That'd be nice. See look. That looks pretty. You can certainly put some cocoa powder in there. It'll be nice also, right? But fresh chocolate are things that are nicer. Right? Then if you have a little candy apple apple. A little candy oranges. You put it right on top like this. Right? Dig it in. Just a little bit. Refrigerate this my friends. And That's it. I'm going to put them in the fridge and I'll see you in a few hours and we're going to test one and we're going to show you how it is on the inside. I see you in a minute. Not in a minute. Uh for you it'll be a minute. For me it's going to be a few hours or maybe tomorrow when I'll do it. Well friends we are back with a waiter. Twenty-four hours. See we're very good. There's only three left. Wonder who ate the other one. Mhm. Anyway I want to show you what it looks like on the inside friends. So I put the little the little GoPro camera right there so you guys can see. Look how beautiful and nice and airy that is. You see, this my friend is the Chocolate Mousse. So, oh this is a big spoon. What do you think? Mm. You.
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