How to Make Chocolate Mousse | Farm To Table - video Dailymotion

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Aired (November 19, 2023): From tempering chocolates to adding whipped and all-purpose cream, Chef JR Royol shows how to get the most out of your Chocolate Mousse.

Transcript

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00:07 And the day will be even more romantic because of the special menu that I prepared for them.

00:13 When I was in the hotel industry, always part of my wedding menu is the very simple but really full of flavors, chocolate mousse.

00:23 It's perfect because here in Caperosa, they offer locally grown cocoa for their guests.

00:31 So that's what we'll use.

00:32 So the very critical step in making chocolate mousse is tempering the chocolate.

00:38 So we'll use a double boiler. Basically, we have a pot here with water.

00:43 It's boiling a bit. It shouldn't be a rolling boil.

00:47 We'll put another bowl and we'll transfer our chocolate.

00:53 And also, I will add in all-purpose cream. This is optional.

01:01 If you want the chocolate to have a richer flavor, you can skip this step.

01:06 Because the heat doesn't directly hit our bowl, we'll have a very gentle cooking process here.

01:15 So it's perfect for tempering or melting our chocolate.

01:21 Basically, what we're trying to do here is to make it glossy and then we'll rest it.

01:27 When you're tempering chocolate, make sure that you mix it from time to time.

01:36 There's also a possibility that it might burn underneath.

01:39 If it's burnt, it will affect the flavor a lot.

01:44 So we'll let this cool before we fold or mix our whipped cream.

01:49 So earlier, we used a hot pot with water to melt our chocolate.

01:56 This is another process which is whipping cream that we can do manually.

02:01 Maybe it will be more effective if we understand the science.

02:05 The all-purpose cream that we use compared to milk has a higher fat content.

02:11 This is the reason why it has a creamier mouthfeel.

02:16 We can whip it because of the fat content that it has.

02:21 We have a bowl here.

02:23 Again, we said that fat is what will give it an airy, light texture.

02:31 It's better if our cream is chilled or we'll whisk it in a cold container.

02:40 We'll just repeat this until we see that it's light.

02:45 We can say what the stage of our whipped cream is.

03:01 If you poke the whisk, you'll pull it.

03:05 Here, it's in the mid or stiff.

03:10 This is perfect for our mousse.

03:12 This is the perfect consistency or stage that we need for our dessert.

03:19 Let's set it aside.

03:21 As we said, the sky's the limit.

03:24 You can garnish or partner it with fresh fruits.

03:28 It depends on the visual that you imagine.

03:31 It's up to you what fruits are available or what flavor profiles you want to add.

03:37 We have kiwi here which is tart and a bit sour.

03:41 It's sweet at the same time.

03:43 But for me, the most important thing is the color and the look of the fruit.

03:49 Again, for color, for flavor, for pop, the look of it when it's combined with our chocolate mousse.

04:06 Our strawberry.

04:08 Again, different cuts.

04:11 You don't have to mix it all at the same time.

04:32 We'll put it by stage.

04:36 We'll fold our whipped cream in our melted chocolate.

04:44 You can see that the color has changed.

05:01 And because we cooled our chocolate, we mixed it with a cooler cream.

05:06 Our chocolate mousse is now more stable.

05:10 I'm sure that it won't fall because of the temperature that it has.

05:14 Let's go.

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How to Make Chocolate Mousse | Farm To Table

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