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)
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!
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!
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.
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?
Hi Stephan @ French Cooking Academy 👍👍😀👍👍❤️❤️🍲🍲This Beautiful Chocolate Mousse Of Yours Looks Too Delicious Thank You So Much For Sharing Your Beautiful Chocolate Mousse Recipe And Video @ French Cooking Academy 👍👍🍲🍲😀👍👍❤️❤️
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!!!
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?
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.
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.
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.
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
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
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 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.
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 !
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!
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 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.
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.
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%?
Lila20101 i feel the same! But then I ended up using grams and ML as well! My measurement made the recipe great: th-cam.com/video/EdXOhPlG-qg/w-d-xo.html
😂 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).
@@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.
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.
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)
I'm just gonna let that set in a big bowl and scoff the lot whilst watching Netflix. Merci, chef!!
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.
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!
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.
thanks a lot 🙂
Tante Marie’s recipe was the one my mother always made - with yolks too and delicious
A friend just asked me to make some moose last Thursday! Thanks for the recipe
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!
i love to hear when people try the recipes and it goes well . congratulations 😀😀👨🏻🍳
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!
I can not even describe how much I enjoy your videos....thank you
thanks a lot john🙂
Merci Chef, indeed!
Excelent recipe, explained in a clear, sensible manner.
Adam & Charlotte Lotan i also made the easy chocolate mousse recipe! Maybe you can check this out: th-cam.com/video/EdXOhPlG-qg/w-d-xo.html
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.
This looks so impressive, yet so simple. Thank you!
I absolutely adore french cuisine
This is my 1st time see someone make meringue with food processor
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?
Lovely recipe looking forward to trying it!
Hi Stephan @ French Cooking Academy 👍👍😀👍👍❤️❤️🍲🍲This Beautiful Chocolate Mousse Of Yours Looks Too Delicious Thank You So Much For Sharing Your Beautiful Chocolate Mousse Recipe And Video @ French Cooking Academy 👍👍🍲🍲😀👍👍❤️❤️
It came out better than expected. Thank you for sharing.
You have God gifted talent
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!!!
Yummy yummy I got chocolate mousse in my tummy french style
Thank you so much for this beautiful yummy recipe. Annie
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?
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.
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 😋😋
French Cooking Academy I agree!! It disappeared very quickly at my house.
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.
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.
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
No the bacteria is on the egg shells not inside don't worry.
Beautiful recipe. Thank you chef!
I made it and it was perfect. delicious.
Simple and sweet. I melt the chocolate in the microwave. Even easier. Gracias.
How you say fluffy and lovely is soooo cute hahaha
😋
Finally, a righteous mousse
This is a phenomenal recipe. Can you substitute whipping cream for the egg whites?
Nice and simple 👍 thanks for the tips how to melt the chocolate 🍫
yeah low temp is the key😋😋
Magnifique et merci beaucoup ! Will make this soon 😃
How long is it safe in the fridge before eating?
I thank God every day that the French got curious about mixing egg and milk fat.
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
About the chocolate- take a journey to Costa Rica. Cocoa is grown there. The freshest chocolate ever. ❤️👌
Pls pls teach us how to make a chocolate cake with lots of frosting 😋😋😋😋
Very nice 👍
Perfection
I'm dying😍😍😍
Love the recipes u make....
Thanks for uploading...
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?
Fantastic.
Hi sir, is there any particular reason to not use egg yolks?
Hi Chef! What if want twice as much? Do I just double everything?
Do we put whole eggs into the chocolate ?
Yum Yum Thank you!
Grace Life i loved the recipe! I made easy chocolate mousse recipe also! Check it out: th-cam.com/video/EdXOhPlG-qg/w-d-xo.html
Thank you!!!
As always great video, i have learnt a lot from you... but master may i know how many egg white was that please?
I think it was 7. 🙄
Standard recipe for 6 people is 6 egg whites. One egg white per person.
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!
Jacques Pepin adds 2 t. cognac.
@@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.
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 !
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!
Can we use it in a cake as it is, or we have to use gelatine powder or leaves?
Would this also work with white chocolate?
Can someone plz convert this recipe to cups or tbls spns etc
I prefer a pâte à bombe for the base. Egg whites are often a little bit heavy in the stomach.
I put ganache on my eclairs! Oh so good!
Am I wicked for topping it with more whipped cream? 😉
Mysikind80 no way!!!! I wish i had extra whipping cream :( th-cam.com/video/EdXOhPlG-qg/w-d-xo.html
Mysikind80 No, just human!
75K subs now. That would fill the entire Wembley stadium! No too bad mate ;)
crazy when you think about it that’s a hell of a cooking class😀
Haha :D
And 226K just a year later. Amazing!
Can I use this mousse to fill a cake? Or will it be too runny?
i have not try but it should work fine otherwise just use less egg white
Maybe use all heavy cream or something....some way to make it thicker.
Is this a different version than the earlier video you posted yesterday?
pas jaune d'oeuf non ?
How many grams of each ingredient?
Where is the recipe amounts please?
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.
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
@@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.
As always....yummy ;)
Thanks for sharing I will add some orange zest for exotic taste hhhh
Using a glass bowl for au bain marie melting of the chocolate? Won't the glass crack?
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.
Interesting. I see lots of recipes whipping the cream but you don't. I followed your instructions. In fridge now. Let see ;-)
Wow
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%?
Yes you can vary the type of milk indeed
I wish you gave the recipe with cups and tbsp...
Lila20101 i feel the same! But then I ended up using grams and ML as well! My measurement made the recipe great: th-cam.com/video/EdXOhPlG-qg/w-d-xo.html
What does it mean “some eggs, some chocolate etc....”? What is an exact amount ? Thank you !
It's in the description
What happened to the egg yolks?
No egg yolks!?
just curiously asking, is it okay to eat raw eggs? I mean the meringue isn't cooked. nothing is cooked
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?
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.
@@mariacunha4695 Obrigado!
I have a question... How is it safe to eat those egg whites without cooking?
It actually isn't.
It's safe, many recipes have eggs that are not cooked. Where I live (and many other places), you can eat them raw ☺️
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?
The salt in the egg whites is an old myth, actually the only agent that can help is an acid component such lemon juice or acid ascorbic
Why do the french say hairy instead of airy? Chef Ludo Lefebvre says it like that too.
😂 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...
lol what, have you heard about mayonnaise?
What have you heard about it... ? I "heard" mayonaise is made with yolks and an acid called vinegar, which is an entirely different matter.
@@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.
@@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.
@@Alpha6.31 Fair enough. Sorry that happened.
It's like watching Pepe Le Pew doing a cooking show
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 🙄
I made it and my dog cleaned up.
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.
@@ronatafriend8200 I was just going to make a similar comment. The biggest no no with dogs is feeding them chocolate...
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.
This is like bavaroise ? Whats The diference?!
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)
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.
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!
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 🤢