Make Every Chocolate Mousse| Think & Cook like a Michelin Star Chef
Succeed with chocolate mousse on every level by understanding the how`s and why`s and all different types and techniques when making chocolate mousse
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dark chocolate mousse explained 8 different ways through three different techniques by a Michelin star chef
Once you watched this video you will know everything there is to know about how to successfully make every chocolate mousse technique there is
I demystify chocolate mousse types and techniques for you and tell you its history and other stories and show you every tip and trick as used by the worlds best chefs.
The goal is to help You to make chocolate mousse in your own kitchen so you end up cooking like a Michelin star chef in your own kitchen
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Version 1
1 Egg
125 Chocolate 55 or 60 percent cacao
300 gm Cream
4 tablespoon grand manier or Cointreau or amaretto or rum or fra angelico
Version 2
140 ml Milk
200gm Chocolate 55 or 60 percent cacao
300 gm Cream
2 tablspoon vanilla essence or grand manier or Cointreau or amaretto or rum or fra angelico
Version 3
125 gm chocolate 70 percent
4 egg whites
60 gm caster sugar
½ lt whipped cream
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Version 4
Crème anglaise for dark chocolate mousse
120 gm single cream
120 gm milk
4 egg yolks
30 gm caster sugar
½ a vanilla bean
180 gm dark chocolate (70 percent cacao)
230 gm whipped cream
Optional ; Flavour options 2 tbsp. Cointreau or grand manier or similar type on liquors (cognac, kaluha etc)
Version 5
1/2 cup espresso
1 tablespoon amaretto or fra angelico if you like
250 gm chocolate 70 -80 percent
8 egg whites
60 gm caster sugar
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Version 6
250 gm chocolate 65 -70 percent depending how intense you like your mousse
5 eggs
1 tablespoon espresso or Grand Manier or Cointreau
Version 7
200gm chocolate 70 percent
1000 gm caster sugar
1 egg
2 egg yolk
3 leaf of gelatine
250 gm fruit coulis or jam like orange
300ml cream