#2 Chocolate Mousse Recipe
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Date: 2019-07-03
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Comments and reviews: 10
Nid A
Just one quick tip; If someone is beating egg whites with no signs of stiff peaks like it happened to me, then dont panic. If there is any kind of residue or fat in your bowl from before then it really won't become stiff and stay runny no matter how much you beat it. Happened to me while making this for the first time and google helped me with this answer. As soon as i started all over again in a clean bowl, bang on Stiff peaks formed within 2 minutes. hope this would help someone if such thing occurs. My mouse is in the fridge, cant wait to try xx
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Just one quick tip; If someone is beating egg whites with no signs of stiff peaks like it happened to me, then dont panic. If there is any kind of residue or fat in your bowl from before then it really won't become stiff and stay runny no matter how much you beat it. Happened to me while making this for the first time and google helped me with this answer. As soon as i started all over again in a clean bowl, bang on Stiff peaks formed within 2 minutes. hope this would help someone if such thing occurs. My mouse is in the fridge, cant wait to try xx
reply
Alicia Tang
Great tutorial I really liked the fact that you made this recipe using easy ingredients that everyone probably would already have in their household. Also, about the chocolate, does it have to be the chocolate specifically made for baking/desserts, or can it be a normal store bought chocolate that everyone goes for? e. g. Lindt ( that's what I have on hand right now) From your experience, how long do you think it takes to get stiff peaks? Thanks so much, I love all your recipes and they are always so easy to follow: )
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Great tutorial I really liked the fact that you made this recipe using easy ingredients that everyone probably would already have in their household. Also, about the chocolate, does it have to be the chocolate specifically made for baking/desserts, or can it be a normal store bought chocolate that everyone goes for? e. g. Lindt ( that's what I have on hand right now) From your experience, how long do you think it takes to get stiff peaks? Thanks so much, I love all your recipes and they are always so easy to follow: )
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Amy B
It's way easier to use aquafaba instead of eggs. No added fat, no added sugar (unless you want, no raw eggs - super quick and easy. 1. Drain a can of chickpeas into a clean bowl2. Whisk the chickpea water (aquafaba) to stiff peaks3. Whisk in 1/2 tsp cream of tartar and 1tbsp sugar (if chocolate very bitter)4. Fold in 100-200g of cooled melted dark chocolate (+ any additional flavours) 5. Dollop into containers and refrigerate for at least an hour. 6. Enjoy
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It's way easier to use aquafaba instead of eggs. No added fat, no added sugar (unless you want, no raw eggs - super quick and easy. 1. Drain a can of chickpeas into a clean bowl2. Whisk the chickpea water (aquafaba) to stiff peaks3. Whisk in 1/2 tsp cream of tartar and 1tbsp sugar (if chocolate very bitter)4. Fold in 100-200g of cooled melted dark chocolate (+ any additional flavours) 5. Dollop into containers and refrigerate for at least an hour. 6. Enjoy
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Zhareenm
AGAIN I LOVE U Since a long time i have been researching on how to make a chocolate mousse though i knew ur recipe, despite having a first trial, results would be good. Yes it came out perfect. I cut the recipe into 3 and made it with only 1 egg and replaced the orange zest with 1/4 tsp granulated nescafe. Sooooo yummy. Ingredients: 50g dark chocolate (54% cocoa lindt swiss classic)1 Egg17g Butter15g Sugar1/4 tsp granulated coffeeFreezed overnight
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AGAIN I LOVE U Since a long time i have been researching on how to make a chocolate mousse though i knew ur recipe, despite having a first trial, results would be good. Yes it came out perfect. I cut the recipe into 3 and made it with only 1 egg and replaced the orange zest with 1/4 tsp granulated nescafe. Sooooo yummy. Ingredients: 50g dark chocolate (54% cocoa lindt swiss classic)1 Egg17g Butter15g Sugar1/4 tsp granulated coffeeFreezed overnight
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Chatturgoon Esram
Please mention that the raw eggs should not come direct from the fridge. I followed the recipe. the taste is perfect, but the texture looked like nutella. I remember when I added the beaten egg yolks to the chocolate, to my surprise, the mixture got thicker. though when mixed with the fluffy egg white, everything looked ok. :(
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Please mention that the raw eggs should not come direct from the fridge. I followed the recipe. the taste is perfect, but the texture looked like nutella. I remember when I added the beaten egg yolks to the chocolate, to my surprise, the mixture got thicker. though when mixed with the fluffy egg white, everything looked ok. :(
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Claudia Lira Rosales
I love this recipe I would like to check if I'll want it to do it of a different flavor like raspberry or coffee I just replace the chocolate for the flavor that I want, but the coffee I'm not quite sure if just put it like dissolve in water or maybe in condensed milk? Thanks for help and share Hugs and kisses
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I love this recipe I would like to check if I'll want it to do it of a different flavor like raspberry or coffee I just replace the chocolate for the flavor that I want, but the coffee I'm not quite sure if just put it like dissolve in water or maybe in condensed milk? Thanks for help and share Hugs and kisses
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midori-chan
Just made the recipe for dinner and my family loved it Topped it off with some whip cream and it was irresistible For those of you worried about the raw eggs, I had no problems at my end. This recipe is SUPER easy and fast to make, recommending it everyone: )
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Just made the recipe for dinner and my family loved it Topped it off with some whip cream and it was irresistible For those of you worried about the raw eggs, I had no problems at my end. This recipe is SUPER easy and fast to make, recommending it everyone: )
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Hatice Öztürk
Hi Thank you for this amazing recipe. It looks delicious I wonder if I should wait until chocolate mixture is before add the yolks in it or add while it is hot? In case adding it while thr chocolate mixture is hot, would not yolks be cooked?
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Hi Thank you for this amazing recipe. It looks delicious I wonder if I should wait until chocolate mixture is before add the yolks in it or add while it is hot? In case adding it while thr chocolate mixture is hot, would not yolks be cooked?
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Alizeh Khakwani
I absolutely love chocolate moose i wish i hadnt watched this video. i DID NOT know about the raw eggs. Though it tastes amazing but now that i ve seen how its made i cant eat it the same again. I dont know if this makes any sense
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I absolutely love chocolate moose i wish i hadnt watched this video. i DID NOT know about the raw eggs. Though it tastes amazing but now that i ve seen how its made i cant eat it the same again. I dont know if this makes any sense
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Lydia Alexian
What I don't get and really fustrates me is all the inconsistencies with raw egg in recipes. Every recipy for swiss or italian meringue calls for pasteurizing the egg white, but virtually no mousse or mayo recipe calls for it. Why?
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What I don't get and really fustrates me is all the inconsistencies with raw egg in recipes. Every recipy for swiss or italian meringue calls for pasteurizing the egg white, but virtually no mousse or mayo recipe calls for it. Why?
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