Learn to make a traditional French Chocolate Mousse with this FREE video
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- เผยแพร่เมื่อ 29 ก.ย. 2024
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French Patissier Alain Desgranges teaches you not just the recipe for the perfect mousse, but the exact techniques needed to make your French chocolate mousse consistent, light and fluffy. We here at French Apprentice, have decided to share a time honored recipe so you can see just how easy it is to be taught by French Patissier Alain Desgranges and the French Apprentice DVD collection.
For even more recipes and techniques please visit www.frenchapprentice.com.
Wow, so easy to understand & got good tips & explanation as well. Good video on how to make it! Love it, subscribed 😎
Merci!
@@frenchapprentice with pleasure! Hoping I got to see more full videos like this ♥️👍🏼👍🏼
What cream to use? Whipping or heavy?
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@@mariumkanchwala5078 Hi Marium, you could using a variety of different pouring creams and see which consistency you prefer. We would suggest staying away from whip cream.
I love how he is not focusing on anything besides his real work, with no pretence and unnecessary presentation. Not to forget he doesn’t ask to “click the subscribe button” 😆
Best mousse recipe I've ever found. No lumps, no grainy bits of unmelted chocolate, and deliciously light. It's the attention to detail that makes the difference, e.g. the clear explanation of how best to melt chocolate. Merci monsieur!
Hey Chef, good to see you still teaching, long time since my apprenticeship. Best teacher
The video is made 7 years ago and he is still liking the comments, thank you for this recipe, probably gonna try it soon
Oh he's lovely. love his accent. very amusing.
Same here :-)
I love the description of an electric beater.... bzzzzzz and prrrrr pouring device.
Can't wait to try it.
It’s really funny the fact that the little chef hanging on the wall looks exactly the same as the real chef.
Haha yes it really does
Didn’t see it until I read the comments 😂😂
Must be a custom made gift from a friend.
He calls him his "tiny chef"
I made this recipe today for my family and me. I didn’t like the idea of raw eggs so I pasteurised them. They turned absolutely beautiful. It was light and airy, yet decadent and rich. I’m so grateful that you shared this recipe! Thank you!
When I watching this man I feel like in watching the movie Ratatouille. It is so amazing! The background, the setup, the lovely french accent...the way he looks!!!! It is a movie 🥰
A great, no-nonsense and easy-to-follow presentation. Always nice to see a true professional at work. I love making chocolate mousse and if I do the "proper" classic french version, I do this one and it is always a hit. Thank you.
I love how he has a French accent and just a touch of Italian accent. Maybe it's just me, but that's what I hear.
hi,
i really grad to see this movie!
i used to eat this at your house 20years ago!
the way you talk brings back memories.
i made this today and it was delicious! thanks!! it was perfect... light and not too rich
Love his clear explanations...true french chef!
Merci beaucoup pour l'incroyable recette. Le résultat est magnifique! Salutations de la Grèce!
Hach Gott, ist er niedlich, wie er spricht :3
Und auch sehr schön, dass er am Anfang sagt, welche Menge man pro Person ca braucht.
Finde ich Klasse!
Und ich hätte NIE gedacht, dass ich mal einen Franzosen Englisch sprechen höre.
I learnt it in France by my Madame in the home where I lived and had dinner; fantastic food every day. Something was missing and I tried since 1987 until today in 2021, to find out why mine never got so shiny and fluffy as hers. It was the melting of the chocolate - I did it directly on the stove or with the Bain Marie too hot. I like it with butter. I will now try it with cream.
I made it for my family amazing this guy is a pro !! Highly recommend
Great recipe! the way all the aspects are explained, it makes following the recipe very easy. Made it today and the result was awesome! My family loved the mousse. Thank you
oh my goodness I want you to be my teacher you just showed me why certain chocolate don't work you explain everything thank you.
Thank you so much, Alain! Did the recipe today and it was a success. Big thanks from Brazil!
Thanks a lot you helped me get wows from the teacher for my french day cooking competition and got a 2nd place thanks a lot for this video. why don't you make more french foods, your tutorials are so helpfull
Congratulations Angelo! That is wonderful news!!
@@frenchapprentice thanks a lot I still make it and it tastes good
Fantastic video and recipe! Very easy to follow and made an amazing dessert. Topped mine with some fresh whipped cream and sliced strawberries and everyone loved it.
Don't know about you guys but this guy is incredible 🤧
You are the sweetest cook ever! delicious! thank you!
Tried it.
C'est magnifique!
I love chocolate. This is very informative and a new recipe for me. Thank you for sharing.
merci beaucoup !!!!!the best mousse recipe ever , it worked out beautifully :)
It's perfect thank you for this recipe it just works! And with your explanation it's hard to mess up
Love this. Make it a couple of weeks ago and i am back
The moment I saw the video I liked it and subscribed it❤
Subscribed. I look forward to making this for my guests.
Now I can prepare this yummy mousse. But first I have to find a secret place in my house to hide mousse that would be mine only. I really like your way to present how to cook, and I am grateful for tips and tricks u share. Can I be your apprentice by any chance ;)
OMG À FREE VIDEO ? ARE YOU KIDDING THAT'S INSAAANE
Thank you chef ... the recipe looks so easy with your explanation and good tips. Will definitely make it!
loved the recipe, bought the cd's and i am set to try new ones THANKS i tried several times before without the outcome i wanted.
I love his accent and mannerisms 😌
I love his passion!
30 g chocolate, 10 sugar 1 egg separate, and 15 g cream per person.
omg my French chef from le cordon bleu is exactly like him. His hand movements and everything, I am shocked.
This is so french and lovely!
This is one of the best chocolate mousse recipe ever . I make it every month and it taste absolutely amazing. I wish you can have you tube recipe channel ,i would be the first one to subscribe. Thank you so much for sharering this traditional recipe .👍😚❤💜💚
Hi, this is great, I am making it for a dinner party tomorrow. how do you make the chocolate cups?
Best receipe ever
He confused me when he said 60 grams of butter
From what i can tell he was meant to say 60 grams of sugar
I was thinking that’s weird looking butter
Sıvacı dayım benim. Her yere parmak attın. Aksanına sağlık eğhh
Oh what a pleasure to watch! Thank you sir!!
Hi Sir i will try this chocolate mousse. Looks yumm.
Can you share the recipe please.
Thank you very much.
God bless.
love this man
Do we have to put it in the fridge before eating? And if yes how much? Thank you
Yes, please put it in the fridge for a least a few hours.
Excellent instruction!!!
Thanks chef 👨🍳 bless you ☺️
This is a great recipe to make. I wanna do this.
You should!
You are truly a master
Thank you for your recipe,is delicious!
frenchapprentice Written recipe please?
frenchapprentice.com
Vinesh Chand thanks
Magnifique. Merci.
Notified about all new videos
Gracias Señor
lovely- loved it
So... do you bake it? since the eggs are raw...
Thanks a lot! Perfect!
thank jou , merci
Merci très bien monsieur
Is safe to eat the eggs n white while is raw ?
How many egss and how much sugar ? Please reply
I love you!❤️
What cream? Heavy cream or whip cream?
Sublime!
Thanks this was so helpful x
Where do you put butter? Or you meant to say sugar? 😊
He reminds me so much of the Swedish Chef (Muppet Show).
nice
Loved this video, I've been having trouble making mousse and in the first 5 minutes you went over all my mistakes :)
just saw these are from DVD's, would prefer a digital download cheaper version, are you thinking of doing that?
Dear Oz,
Thank you for your interest in French Apprentice.
We have not created a digital version of our DVDs.
Each DVD was produced, edited and filmed in house so we have managed to keep the cost very reasonable in comparison to all other Educational DVDs.
I am sure if you purchased one you would see the value. A $29.00 price tag, is unbelievable value.
I look forward to hearing from you, until then, here is the link to our comprehensive DVD on Chocolate.
Vive la Patisserie!
Warm regards,
Francine
www.frenchapprentice.com/products/dvd6-chocolate-and-confectionary
Subscribed👍🏻
IT's actually 60 grams of sugar and not 60 grams of butter. Just a slip, but an important distinction :)
Yeah lol if you add butter to whipped egg whites bad shit happens.
Since chocolate mousse is not cooked, is it safe to eat raw eggs? I would welcome feedback. Thanks bunches.
It's safe. Have you never eaten an runny sunny side up egg? There are even some body builders that put raw eggs in their smoothie for breakfast for more protein
I would Temper the eggs with a little of the cream before incorporating them
i want to eat that whole bowl
What kind of chocolate? Unsweetened, semi sweet, milk chocolate?
can i use same amount of white chocolate instead of dark chocolate?
no - it won't work
Yes u can!!
dear chef,if suger was too burn when we try to make a caramalize suger and we add it to mouse. how we can minimize that suger burned flavour. is there any way?
The sugar should not be caramelized. That aside there is no way to remove a burned flavour from burnt sugar.
he look like wes andersson caracters
Woooooow
180g cream * 3 sheet (each is 1 gram)
Lovely :)
Followed the recipe to a T. Turned out really runny. What went wrong?
1:44 everything is 'kaput' 😂
This is the kind of guy i want to learn how to make mousse au chocolat from. not some 24 year old hipster whos video is 30% a raid shadow legends ad.
Hey, just thought you might like to know that I served this recipe to my girlfriend when I proposed to her tonight (she said yes!)
aCrazyDrummer good for you. Hope you have many happy years ahead and don't mind the haters. Most wives would be delighted to have their spouses cook for them. Well done you.
@John Wayne troll somewhere else little boy
Was the mousse au chocolat good ?
aCrazyDrummer now you have to make the mousse for her and your future kids all your life 😊💕
Sorry to hear that please accept my condolences on the demise of your freedom
180g Couverture chocolate, 100g cream, 6 egg yolks and whites, 60g of sugar.
Per person -> 30g chocolate, 15g cream, 1 egg yolk & white, 10g sugar.
Couverture chocolate alternative dark chocolate above 70% coco
Damindu Liyanage what kind of cream did he used?
Damindu Liyanage Thank you!!! I am making this tonight.
not only dark 70% chocolate, it was Lindt chocolate from swiss
@@fernandomarshall4473 I don't know
1. I made the recipe and it was fabulous! I used 75% cacao chocolate (Callebaut) and a little less sugar and it was still plenty sweet. (2) This fellow's presentation makes for pleasant watching. I love listening to his accent and watching him. He clearly cares a lot about teaching in a way that is helpful. He covers all the things NOT to do as well as to do. I suspect he's done a fair amount of in-person teaching. (3) As others said, no music, no strange camera shots, nothing extraneous to just good learning. I could watch him all day! I'm sorry to see he's stopped making videos. Thank you, Mr. FrenchApprentice, you are appreciated!
i love how he does not waste any of the remaining ingredients in the different bowls and scrape them, till there are almost squeky clean :) great recipe! merci
That is the sign of a true professional! no waste.
Merci!
:)
Same here. I don't like it when the cook doesn't scrape the bowl clean when cooking or mixing ingredients, then they put the dish in the sink. I always think 'hey there's still food in that, what are you doing?' lol
Because he's European , Europeans don't like to waste like Americans ;)
Leyla Layaa
Great that people notice that. No food waste begins in every little recipe.
Looooooove it.. Infact the love the tips too.. I made using this recipe and it was spot on 'perfect mousse chocolate '.. thank you sir.. You are simply the best and you happen to be our (me and my husband's) favorite teacher. Merci.. And i too love the part you don't waste anything.. :)
For those of you looking for the best chocolate mousse recipe, this is 'the one and only' :) happy cooking
1:44 everything is kaput :)
haha
I am used to this. I am of French Canadian by ancestry and grew up on the Canadian border just South of Montreal. It makes me so happy to hear this accent.
Ze cream :)
2:05 "hmmmm ? Fuck it "
In German means kaputt with two t broken haha
Also why are people so grossed out abt him using his fingers? Hes cooking and its not like hes plunging his whole fist in the mousse? 😕
Poor sanitary habit to scrape material off one's digits...
True. Anyway, we all use our fingers when cooking. In fact, that was one of the things I rather liked. He cooks like a real cook. It's a kitchen, not a hospital.
1:01 thats why...
I think it's fine to use fingers when the food you're cooking will be heated afterwards. No problem with using bare hands to knead dough. However, using bare fingers on cream that is served raw is a big no-no in my book.
Who doesn't like scraped skin in their food?
Chocolate Mousse : 180g chocolate, 100g cream, 6 egg yolks, 6 egg whites, 100g sugar
I hope this helps with a lot of ur questions. I'm a young chef & been doin these for yrs.. This is the "traditional" way of making mousse so if ur afraid with salmonela, be sure as always you use 'fresh' eggs.. and mix the eggs to the chocolate when it's hot enough to kill the bacteria. Enjoy!
Merci Chef Allan! Cheers! 😊
60 grams of sugar i mean😊
What is that in U.S. Customary measurement?
Yes you are right regarding using the freshest eggs possible, normally that is sufficient safe-guard against the presence of the bacteria but no garantee either. However to be sure to destroy salmonella the temperature must attain at least 49.5°c. You can take melted chocolate up to a maximum of 55°c, but definitely no further or you will have 'kaput' chocolat! Something in between is best, a precise cooking thermometer is therefore essential. And yes, this is the REAL chocolate mousse recipe, unbeatable. Bon appetit...
So what kind of cream do I need and what kind of sugar should I use.I no there.different kind to use
chique torregosa thanks!
What a great video!... he just made/ taught everything in the truest way himself... in honest way.
Thanks, chef... you are a good person.
God bless you always!
Ingredients
180 gram couverture (dark)
100 gram Cream
6 Egg Yolk
6 Egg Whites
60 gram Sugar
You are welcome :)
Nice Recipe and Video
LeGamer65 what kind of cream did he use?
Thick, 30 % of fat
Couverture doesn't mean dark, milk or white chocolate, its the amount of cocoa butter in the chocolate that makes it high quality and easy to work with.....
What does "couverture chocolate" mean?
What is all this in standard measurements?