I’ve got a gorgeous dense chocolate
mousse served with a little bit of fruit
but about an inch or so of water in a
pan I’ve got it on a medium heat and I
want to melt this chocolate so get
yourself some sort of 70% cocoa solid
chocolate in the pack give it a little
slap that’s gonna smash it up okay so I
need three bowls for this mousse I’ve
got one Bowl going onto the simmering
water here
don’t let the bowl touch the water okay
that’s going to gently heat up and melt
our chocolate so I’m going to put our
chocolate straight into there that’s 200
grams of chocolate okay then I’m going
to put a tiny pinch of salt into there
and if you think that’s weird
it actually seasons the chocolate and
helps it get chocolatier then I need a
knob of butter then get yourself some
double cream 300 mils is what we’re
looking for now you can use vanilla
extract or use some of this vanilla
paste which I’m loving at the moment
about a teaspoon goes in about two heat
tablespoons of sugar goes in the cream
hardly needs anything just angle a bowl
and just whisk it you can see literally
from 25 seconds of whisking it’s already
doubled its thickness critically
important that you don’t really take it
much more than that
it’s still coming off of a spoon I need
two lovely free-range large eggs I’m
just going to crack my egg on the side
the old classic of half it and bounce
the yolk backwards and forwards and then
put the yolk in with the cream that
makes it silky and even richer the
chocolate is basically done that comes
now off the heat and then all we got to
do now is whisk up this egg whites here
two egg whites takes no time at all see
okay so I’ve got my egg whites I know
that it’s whipped very quickly because
it’s sitting above my head we now put
our chocolate into our beautiful cream
okay so get rid of the whisk now we go
into spatula if there’s a favorite booze
that you like with chocolate just put
like a cap full okay
egg whites go in and then I’m just going
to slowly fold these egg whites in there
you go so this goes in the fridge all
done and for the dessert all I do get a
little cocoa and just for a little edge
just put some cocoa on top there you go
absolutely gorgeous
mousse served with a little bit of fruit
but about an inch or so of water in a
pan I’ve got it on a medium heat and I
want to melt this chocolate so get
yourself some sort of 70% cocoa solid
chocolate in the pack give it a little
slap that’s gonna smash it up okay so I
need three bowls for this mousse I’ve
got one Bowl going onto the simmering
water here
don’t let the bowl touch the water okay
that’s going to gently heat up and melt
our chocolate so I’m going to put our
chocolate straight into there that’s 200
grams of chocolate okay then I’m going
to put a tiny pinch of salt into there
and if you think that’s weird
it actually seasons the chocolate and
helps it get chocolatier then I need a
knob of butter then get yourself some
double cream 300 mils is what we’re
looking for now you can use vanilla
extract or use some of this vanilla
paste which I’m loving at the moment
about a teaspoon goes in about two heat
tablespoons of sugar goes in the cream
hardly needs anything just angle a bowl
and just whisk it you can see literally
from 25 seconds of whisking it’s already
doubled its thickness critically
important that you don’t really take it
much more than that
it’s still coming off of a spoon I need
two lovely free-range large eggs I’m
just going to crack my egg on the side
the old classic of half it and bounce
the yolk backwards and forwards and then
put the yolk in with the cream that
makes it silky and even richer the
chocolate is basically done that comes
now off the heat and then all we got to
do now is whisk up this egg whites here
two egg whites takes no time at all see
okay so I’ve got my egg whites I know
that it’s whipped very quickly because
it’s sitting above my head we now put
our chocolate into our beautiful cream
okay so get rid of the whisk now we go
into spatula if there’s a favorite booze
that you like with chocolate just put
like a cap full okay
egg whites go in and then I’m just going
to slowly fold these egg whites in there
you go so this goes in the fridge all
done and for the dessert all I do get a
little cocoa and just for a little edge
just put some cocoa on top there you go
absolutely gorgeous
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