The Art of Making Chocolate Mousse: A Simple yet Elegant Dessert

When it comes to making chocolate mousse, simplicity is key. In this recipe, we'll show you how to create a light and airy dessert using just five ingredients. The process is straightforward, but the end result is anything but simple.

First, let's start with the basics. We'll need some high-quality dark chocolate chips, which are essential for creating a rich and decadent flavor profile. If you're using quality dark chocolate chips, there's no need to chop them into smaller pieces. However, if you're using lower-quality chocolate, it's best to cut your chocolate squares into slightly smaller chunks. This will ensure that the chocolate melts evenly and doesn't leave any lumps or texture issues.

Now that we have our chocolate ready, let's move on to the next ingredient: sugar. We'll be mixing the sugar with some vanilla extract and cocoa powder to create a sweet and aromatic base for our mousse. Give it a good mix until everything is well combined, then it's time to add in the bloomed gelatin. This will give our mousse its signature texture and structure.

With the mixture ready, we'll pour it over our chopped chocolate and blend it up until it's super smooth. The reason for blending it up so thoroughly is that it makes the mixture really smooth, gets rid of any lumps or gelatin, but by doing it in the beaker with the wand attachment, it doesn't aerate it too much. This is crucial in creating a light and airy texture.

Once we've blended our mixture, we'll pass it through a sieve into a bowl to remove any excess liquid and ensure that our mousse is smooth and even. Now, it's time to let our mixture cool down to around 32 degrees Celsius. This is an important step, as we want the mixture to be at room temperature before we add it to our frozen mousse domes.

The next step is perhaps the most fun part of making chocolate mousse: adding the mixture to our frozen mousse domes. We'll spoon our cooled mixture over the top of the frozen mousse and watch as they come together to create a light, airy, and indulgent dessert. This process can be a bit tricky, but don't worry if it takes a few tries to get it right.

Once we've added all of the mixtures together, we'll pop our chocolate mousse into the fridge to set once again. And then, finally, we get to enjoy the fruits of our labor. We'll place them on top of a bed of crushed shortbread biscuits and indulge in this rich and decadent dessert.

The result is nothing short of magical. Our chocolate mousse is light and airy, with a silky smooth texture that's simply divine. It's not for the faint of heart, as it's rich and indulgent, but if you're looking to impress someone special, or just want to treat yourself to something special, this recipe is sure to hit the spot.

As we gaze upon our chocolate mousse, we can't help but feel a sense of pride and accomplishment. It's not an easy dessert to make, but with a little patience and practice, you too can create this elegant and indulgent treat at home. And if you're looking for a challenge, try making it in small quantities – one or two servings is all you need.

But be warned: once you've tasted the pure indulgence of our chocolate mousse, there's no going back. It's like committing to something entirely new, and leaving behind the familiar world of everyday desserts. And so, with a sense of excitement and trepidation, we commit ourselves to this tiny jar of chocolatey goodness.

So what do you think? Is it a classic chocolate mousse or something entirely different? Let's take a closer look and see if we can identify its secrets. Ah, yes – I think I see the problem. The only difference is that one has gelatin set while the other doesn't have any eggs in it.

In all seriousness, this recipe may seem deceptively simple at first glance, but trust us when we say that it's anything but easy to make. There are a few tricks up our sleeve, and with practice and patience, you'll be whipping up this decadent dessert like a pro in no time.

"WEBVTTKind: captionsLanguage: enWe are Sorted,a group of mates from London,exploring the newest andbest in the world of food,whilst trying to have afew laughs along the way.We've got chefs, we've got normalsand a whole world ofstuff for you to explore,but everything we do starts with you.- Hello, I'm Jamie, this isBen, and this is Fridge Cam.- And today, we're goingto make chocolate mousse,until it's coming out of our ears.Or antlers.- In front of us we have threedelicious chocolate mousses.Each one of them increases in effort,but does it increase in taste?- Ooh, I like that.- What I don't like is theway you pluralized mousse.- Isn't it meese?- It will do!- It's meese.- We're gonna show you how to makeeach and every one of them,we're gonna compare them at the end,but first, Barry, which one did you make?- Instant chocolate mousse.And yes, this really isinstant chocolate mousse.All you need, fiveingredients, five minutes,and you've got chocolate mousse you caninstantly stick in your mouth.And this is all I'm gonna need!Some dark chocolate,some maple syrup, vanilla extract,double cream, and two biscuitsfrom your nan's cookie jar.And all three of themousses are using this.First up, melt some dark chocolate,ask a friend to microwave it for you.(bell dings)While that's microwaving,gimme some double cream,and you're gonna whip this to soft peaks.You're looking for Mr. Whippy peaks.Chocolate only needs about 30 seconds,and then you just let itcook in the residual heat,and give it a stir so it all melts.This is all about timing.You can't add thechocolate if it's too hot,so let it cool down slightly,then add to your mixer,and then finish after.Take a break from yourwhisking and add these two in,maple syrup,some very good looking vanilla extract.Add your chocolate, while we're whisking.Wow!I think it's key to pointout that your chocolateis quite hot, and yourcream is quite cold,so when the two go together,they're going to thickup almost instantly,so keep whisking untilit all comes together,it's all one consistent color.Then you wanna get that into a piping bag,so you can make it look all elegant.Pick the fanciest glass you can find,and then it's all about confidence.Yeah, that's all right, happy with that.And then just garnishwith some shortbread.(all oohing)Instant, you see!- Are we claiming fiveminutes is instant, now?It's just, I think, Trading Standardswould probably havesomething to say about that.That looks great, Baz,but why don't we go downthe more traditional route,something after my own heart.Sure, you can make a versionof a chocolate moussein just five minutes, butwouldn't you like to gofor the real thing?Something slightly more traditional?Well this is my classic chocolate mousse.And I'm gonna be usingdouble cream, vanilla extract, and sugar,dark chocolate,some eggs, but only the white bits,and a scatter of shortbreadbiscuits for fun.And to make my mousse allairy, I'll be using thishand mixer.First up, I need toheat up my double creamto a simmer in this pan right here.Once it's simmering,I'll add in some sugarand some vanilla extract,and in the mean time, I'mgonna chop up some chocolate.Having added in the vanilla and the sugar,take the pan off the heat,then add in the chocolate.Leave it for a couple of minutes,for the chocolate to melt a little bit,give it a big stir up,transfer it into a bowland leave it for a couple ofhours in the fridge to set up.Now, whether you choose to believethat we actually waited for two hours,or had one that we madeearlier, it doesn't matter.This is what it would look like,nice and set up, after acouple of hours in the fridge.Next up, the only real effortrequired in this recipeis to whisk up two egg whitesand then whisk up my cream,so it gets all nice and airy.At first it might feela bit too stiff to whip,but once you get into it, it's great.And it's definitely why havinga machine makes it easier.Both bowls whipped up,the last thing to dois to carefully fold the egg whitesinto the chocolate mixtureuntil it's all nicely combined.And then spoon it into,well the fanciest littleglasses that you've got.And when you serve it, make itas fancy looking as you like,maybe, I dunno, scatter somecrumbled shortbread biscuitsover the top of themousse, and of a board,because, it's whatpeople do now, isn't it?(all oohing)- See, I like that you'vegone from fancy glassto fancy little glass jar.I've just put it on a plate.The internet loves amirror glaze, and so do we.So why don't we do a mirror glazed,coated chocolate mousse dome.We're gonna need dark chocolate,double cream, and gelatin,and then for the glazeitself, condensed milk,vanilla, cocoa powder, more chocolate,more gelatin, and we're alsogonna garnish with shortbread.And again, a mixer for the mousse,plus a wand to create asmooth, bubble-free glaze.For the chocolate mousse dome,two different quantities of double cream,you can get the weightsand measures down below.The large amount, we'regonna heat up in a saucepanuntil it is just simmering.The small amount we're gonna whip upto soft peaks in a bowl.We're also gonna take about ateaspoon of powdered gelatinand just bloom it, with a splash of water.Bloom it.Technical term, make it wet.You can also just quicklychop up some chocolatewhile you're waiting.Like with all three ofthese chocolate mousse,we're not adding extra flavours,we're not adding any boozy flavours,or any orange, or any mint,this is just classic chocolate,so make sure the chocolateyou use is dark chocolate,and is a good quality.At the point where your creamis just about coming to the boil,you're gonna add in your bloomed gelatin,give it a stir, so thatall of that dissolves,and then pour it overyour chopped chocolate.Give it a moment or soto melt the chocolate,and then stir it untilyou have one beautifulglossy chocolate mix.And then let it come toroom temperature beforefolding in your whipped cream.And this is where chocolatemousse starts to get fancy,we're now gonna place that chocolateand whipped cream mixtureinto silicon molds.These are domes, hemispheres, on a tray,and then we can freeze them up.This mixture makes about 12.For our mirror glaze, twothings need to happen:the sugar, the condensedmilk, and 200 mL of watergo into a pan, and come up to a boil.We're also going to takethe 10 grams of gelatin,and bloom that in a bit of water.Unless you're using qualitydark chocolate chips,then you'll want to cutyour chocolate squaresinto slightly smaller chunksjust like you did before.With the sugar mix bubbling,we're now going to add in vanilla,cocoa powder, and your bloomed gelatin.Give it a good mix, andthen you're gonna pour thatover your chopped chocolate,which we put into thebeaker of the Triblade.Because when it's in there,give it 30 seconds or so,and then we're gonna blend itup until it is super smooth.And the reason for that isit makes it really smooth,gets rid of any lumps ofgelatin or cocoa powder,but by doing it in the beakerwith the wand attachment,it doesn't aerate it too much.At this point, pass itthrough a sieve into a bowland then you want to let it coolto about 32 degrees Celsius.You want it at a temperaturewhere it's just gonna setthe moment it goes overthose frozen mousse domes.After about four hours,your chocolate mousseare completely frozen;you can peal them off,place them on top of awire rack, over a tray.And this is the bit that's good fun.Once your mixture is at 32 degrees,you want to spoon itover your frozen mousse,and they should just run and just set,pretty much at the same time.Into the fridge to set up again,and then we're gonna serve it on topof a bed of crushed shortbread biscuits.(all oohing)- Yeah, yeah, yeah, yeah, yeah, yeah.- Double layer.- We can talk aboutthem as much as we want.- We can ooh or aah,but let's just eat them.- Should we start with this one?And we don't even have to portion these,we've got one each, butI'd say pace yourself.- No, I can't eat all of these.- Ooh, that disappears.That just disappears.- Does it?It's everywhere.- That can't containany calories whatsoever,because you put it in yourmouth and it just goes.- Mostly air.- It's full of air, yeah.I've got to say again, fiveminutes, five ingredients.- Five minutes.Not quite instant, but five minutes.- Five ingredients, and elegant.I think it just looks thepart, and it tastes incredible.I'm not sure how classica chocolate mousse it is.It's a really light, airy,whipped chocolate cream.But my goodness, is it good.- And now, right front thislooks like a commitment.- Why?- It looks dense.- But if you cut into it,I think you should getwhat I associate moreas a chocolate mousse,and that kind of bubbly-ness throughout.- Cheers.- Cheers.- Cheers.- Ooh!- Ooh.Isn't that just pure indulgence?- I would say, if you'regoing to make this,find the smallest jam jaror kilner jar as you can.It's super rich, but wow is that good.- I've committed to my chocolate mousse,I'm in there, and I'm loving it.- Whereas your one is lightand airy and full of bubbles,this is thick and richand massively indulgent.Well, I'm full, so,- Let's go home.- Let's just decide between these two.- This one, if we've got it right,should still be chilled in the middle,but it should no longer be frozen.We'll see,Unlike the first two, gelatin set.Cheers.- Toughest job in the world, this.Oh wow.That's not a chocolate mousse,that's like a chocolate velvet.It's so creamy.It doesn't feel airy,you feel like a constantongoing slab of silky chocolate.- You're not wrong, in the sense thatI think a classic chocolatemousse, like yours,has the egg white folded into it.And even though that is a very thick one,compared to that light one,at least it has the egg in it.Where neither of these two have the egg.This is more of agelatin-set chocolate mousse.Now, I'm in a slight conundrum here.'Cause I actually think theonly mousse on the table,technically, is that one.And yet, if you thinkabout chocolate mousseas a light, airy, chocolate,indulgent, rich thing,then I absolutely love the simplicityof that five ingredient.- If you're looking toreally impress someone,or a number of people,- And I think it's gotto be a number of people,because it's almost impossibleto make that for one or two.- So go for the chef-yone, with the mirror glaze,'cause people will think, \"wow.\"- Stick a bit of booze in that one,then it's proper grown up.- The only problem with this oneis if you make it ahead of time,how do you stop yourself from going inand having a little nibble?- There is always that.The question is, wouldyou go martini glass,jam jar, or on a plate?You decide by commenting down below,and tell us what you think.- Right, well I think thebiggest question from that was,mousse, meese, or mousses;what's the plural?- Mousse-I.- Comment down below and let us know!- What is the plural of chocolate mousse?And then join us everyWednesday, every Sunday,for more of this gold.Bye bye!- Mousse-y.- As we mentioned,we don't just make top-qualityYouTube videos, we've built a Sorted clubwhere we use the best things we've learnedto create stuff that'shopefully interestingand useful to other food lovers.Check it out if you're interested,thank you for watching, andwe'll see you in a few days.(beep)- Mousses, or meeses?What's the plural of mousse?- Mice!- Mi-- no.\n"