00:00A dessert from as few as three ingredients, but a challenge nonetheless.
00:05The perfect mousse au chocolat.
00:08But what makes it so airy?
00:10When does it become too stiff?
00:12And why should you never use a microwave?
00:15Pastry chef Cyril FĂ©derbe from the Alain Ducasse Culinary School near Paris lets us
00:20in on the secrets.
00:24A great mousse au chocolat depends on several factors.
00:26It should be nice and airy, never too dense.
00:31And you really want to taste the intensity of the dark chocolate.
00:35However, the biggest challenge is the right timing.
00:41A classic mousse au chocolat consists of three ingredients.
00:45For six servings, Cyril uses nine eggs, 35 grams of vanilla sugar and 150 grams of chocolate.
00:53The veteran pastry chef insists on a high-quality product for his recipe.
01:00The most important ingredient is the chocolate.
01:06Mine has a cocoa content of 70%.
01:10It has a very robust aroma, high in cocoa solids, with a slightly bitter finish.
01:17To ensure a high-quality mousse, the chocolate should be melted in a pan-marie.
01:26Never use a microwave.
01:27It burns dark chocolate.
01:29It starts melting at 45 degrees Celsius, but shouldn't exceed 65.
01:34Beyond that, the texture becomes too firm and won't blend well with the other ingredients.
01:40The result is a mousse that lacks airiness.
01:45Cyril separates the eggs.
01:47For a particularly light texture, he uses nine egg whites and six yolks.
01:52The yolks are added to the chocolate, while the whites are whipped with the sugar until stiff.
01:58For a truly light and creamy mousse au chocolat, it's all about the right timing.
02:04The sugar is added only when the egg whites are almost stiff, with many tiny bubbles.
02:11Cyril uses quick movements to fold a small amount of egg white into the chocolate mixture.
02:17Then he gently folds in the remaining beaten egg whites.
02:24I try to mix the mass without damaging the little air bubbles.
02:28I work the mixture from the inside out.
02:38Mousse au chocolat is a simple recipe,
02:41but if you pay attention to a few details, you can make it significantly better.
02:48The next step is patience.
02:51The mousse needs plenty of time to set and develop its signature texture.
02:58Now the mousse au chocolat is done.
03:02It's best to refrigerate it for at least two hours, or ideally overnight,
03:07so the egg whites can fully set.
03:11But time now for a bit of history.
03:14Mousse au chocolat has existed for over two centuries.
03:17Some theories suggest the French classic was invented at the court of Louis XVI.
03:22But its mainstream popularity came much later.
03:30By the start of the 20th century, mousse au chocolat was being served at restaurants,
03:34initially as a standardized recipe.
03:37Gradually, pastry chefs developed their own versions using their own chocolate.
03:41So some are sweeter, while others are denser with a bitter note.
03:48A few cocoa sprinkles, and this three-star mousse au chocolat is ready to serve,
03:53right here at the Ecole du Casse restaurant.
04:00In its original form, it only contains chocolate, eggs and sugar.
04:05Today, many pastry chefs use cream.
04:07You can even replace the eggs by using ingredients like chickpeas instead.
04:15And now, with Cyril's tips, you too can give it a shot.
04:19The eerie, yet intense, mousse au chocolat.
04:22The andes.
04:25The andes.
04:26The andes.
04:27The andes.
04:28I, mousse au chocolat.
04:29You
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