The best and classic Chocolate Mousse Recipe
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- čas přidán 10. 07. 2024
- Hi, I'm Cassandre! Today, I'm going to share a French classic that's worth learning: French chocolate mousse.
Mousse au chocolat is a timeless classic that can be a beautiful ending to a hearty meal. Only when you taste it yourself can you appreciate the deep elegance of its flavor in your mouth.
The traditional chocolate mousse is a French classic on the verge of being lost. This is because there is a key ingredient in the traditional recipe, the raw egg. Mousse means foam in French, and chocolate mousse actually refers to a cup of chocolate foam, which requires meringue to achieve. Egg yolks can provide it with a rich and deep layer, so a perfect and delicious mousse should be full of air and taste very good. A perfect mousse should be full of airy texture and very light and refreshing to eat. Making airy mousse is the essence of this dessert.
However, in recent years, there are concerns about the safety of eating raw eggs. Many dishes or snacks made with raw eggs are no longer in demand. In the case of chocolate mousse, whipped cream is used instead of eggs. The finished product is smooth, but it is more like chocolate buttercream than mousse. It lacks the fluffy airiness of the traditional method, and the flavor is completely different.
We think it's a pity, so we're going to share the most traditional way of making mousse anyway. Food safety issues can be solved, just like the supermarkets in Kyoto, Japan. Most of the eggs we buy are raw, and there are manufacturers in Taiwan who have introduced raw eggs. So, if you can get a safe and raw egg, we really recommend that you come to try this traditional way of making mousse, especially in this case! The recipe is from the legendary French Michelin master Joël Robuchon. It's simple, the flavor is amazing, and it's high class. The cold and silky texture is perfect for summer enjoyment.
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How to make French Chocolate Mousse?
📍Serving size: 6 cups
✎ Ingredients
70% Bittersweet Chocolate 113g
Softened unsalted butter 19g
3 raw eggs (medium size, room temperature)
Caster Sugar 3g
Powdered sugar 34g
Chilled whipped cream 57g
✎ Instructions
1. Chop the chocolate into small pieces, so that it can be melted easier.
2. Separate the egg whites from the egg yolks.
3. Prepare a chilled steel bowl, add the whipped cream and beat until soft peaks appear.
4. Add chocolate chips and butter into the cooking bowl, microwave at 500W for 1 to 1 minute 20 seconds, or heat with double boiler to melt the chocolate, stir gently with a whisk in a circular motion until smooth and glossy, then set aside until slightly warm (around 45-50°C).
5. Whisk the egg yolks and granulated sugar, then mix into the melted chocolate in two to three batches.
6. Add the whipped cream in two or three batches, folding gently.
7. egg whites add the sifted powdered sugar, beat by hand or machine, until close to the soft peaks before the dense foam can be, do not beat too much
8. Mix the meringue into the chocolate in three batches, do not overmix.
9. pour the chocolate mousse into glasses and refrigerate for at least three hours, overnight is better.
10. Refrigerate the chocolate mousse for about three days, sprinkle a little salt flower or shave some chocolate chips to enjoy, it is also recommended to eat with Madeleine.
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Chapters:
00:00 Opening
00:29 Ingredients
01:06 Preparation
03:03 How to make a authentic chocolate mousse
09:03 Enjoying a rich and airy chocolate mousse
09:57 Tips and notes on making French chocolate mousse
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#ChocolateMousse
#FrenchDesserts
#ChocolateRecipes - Jak na to + styl
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感謝老師分享這麼經典美味又化繁為簡的食譜，另外您居然徒手打發鮮奶油及蛋白霜,太厲害了!!!>
因為我怕用機器會打爆，用手打比較好控制。🙂
我以前學生時期沒有錢買打發機也是用手打，現在想想也很佩服自己😂手超酸
多谢老師的用心教學，得益不少😊
我們很高興跟大家分享呢😊
感謝老師的tips
一定要分享的。😉
好棒的食譜，最愛巧克力了，謝謝老師的教學。
我之前打發鮮奶油時油水分離，之後會在前一晚拿食物保鮮袋裝水，將打發盆放在袋上一起冷凍，隔天打發就不會油水分離了。
對，鮮奶油一定要在很冰的溫度下比較好打發，我們是半天前把打發盆跟打發頭放冷凍庫。😊
看起来好美味😋
它實際上也真的很美味哦。😊
喜歡老師的分享，想請問老師，如果蛋白霜用電動打發是用低速就好嗎
用中速就可以了，不要用高速。🙂
謝謝老師分享，用簡單詳細的影片讓我們可以在家製作，我是非常喜歡吃慕斯的人，市面上的如同老師說的可能多用鮮奶油取代，口感真的比較厚重，更別說還有科技狠活的產物了😂
真的，吃過鮮奶油和這種傳統的作法，明顯感到差異。😊
明天就做這個！
希望你會喜歡。😊
Thank you 🎉🎉🎉🎉🎉
謝謝🙏
Vos recettes sont excelentes! Bravo👌
好想請老師教我們做日本超貴的艾許奶油餅乾喔～酥的或硬的都好～拜託了
Hi你好，
它其實就是沙布列餅乾以及布列塔尼酥餅，只是用了比較貴的艾許奶油，拿掉艾許兩個字，其實就是我們曾拍過的沙布列餅乾以及布列塔尼酥餅影片。
艾許很貴，我覺得品嚐它最好的方式是抹麵包直接享受其風味，烘烤後，感覺不出它跟其它像伊思尼等法國的發酵奶油品牌的味道，有何明顯的差異，也可能我舌頭不夠靈敏。^^ 😊
法國南特酥餅
czcams.com/video/DztVWMrXpX4/video.htmlsi=sf4HRC0rznJ8C2qK
布列塔尼酥餅
czcams.com/video/NY5e5oeTEc4/video.htmlsi=K7oiYytPfAA2prdx
請問在融化的巧克力中加入蛋黃，為什麼到最後會變成巧克力油水分離？蛋黃有分三次加入
巧克力溫度太高很容易在加入蛋黃時油水分離，手邊若有料理溫度計，測一下巧克力甘納許的溫度 在45c左右，混入蛋黃最容易成功。😊
老師您好～我發現巧克力有油水分離且在加入蛋黃之後變得比較硬 是因為過度加熱嗎 我是用隔水加熱～
若隔水加熱的溫度太高，巧克力真的很容易油水分離，可以加一小匙的熱水來補救，加蛋黃糊變硬是因為溫度忽然下降了，是正常的，最理想是在45C左右再跟蛋黃混合。😊
謝謝老師！我會再調整的 ❤️
請問老師，若不用生雞蛋，蛋的部分都換成鮮奶油嗎？
基本是，但鮮奶油的用量會不太一樣，很多無蛋食譜的比例是鮮奶油為巧克力約兩倍量。😊
請問這個配方也適合做巧克力慕斯蛋糕嗎？
可以，看過一些 chocolate mousse cake 食譜，是把慕斯冷藏後拿來當成蛋糕片之間的夾心，然後外觀再用巧克力鮮奶油包裏起來。🫶
请问老师，如果考虑到蛋黄生食安全问题，可以隔水加热搅打蛋黄成沙巴雍吗？
應該是沒辦法 這款甜點就是用蛋白空氣趕來製作
嗯，可能較不適合，因為生蛋白打發的空氣感是這道食譜的關鍵。若買不到安心的生食蛋，可以改用鮮奶油打發來替代雞蛋，鮮奶油約為巧克力的兩倍重量。😊
突然好奇 假如是使用全鮮奶油的話 配方跟製作時要怎麼調整呢？直接把蛋的重量變鮮奶油 去掉蛋的步驟就好了嗎？
網路上的配方比例很多，不過大概是鮮奶油重量是巧克力兩倍的比例居多，做法差不多就是先做巧克力甘納許，再放涼過程中打鮮奶油，在兩相混合。詳細的做法可以google，網路上有很多無蛋的食譜，細節會更詳細哦。😊
老师，我这里应该买不到生食鸡蛋，如果我把蛋黄和蛋白隔水加温杀菌可以吗？
這樣很難判斷有否達到殺菌效果，還是建議用可生食的雞蛋，要不然就是用鮮奶油替代。😊
@@SweetDumpling 好的，谢谢老师~❤️❤️🙏🏻
可以把淡奶油换成希腊酸奶嗎？
在這道食譜中不太適合。😊
老師，我有糖粉但不是纯糖粉，是否可行？
可以的。😊
請問有推薦的巧克力品牌嗎？謝謝😊
法芙娜、Cacao barry等，出來味道都不錯。😊
老師… 糟糕了!! 我今天晚上嘗試做但不成功。巧克力加了雞蛋後變得很粗糙。是巧克力溫度還太高(47c)還是蛋黃打得太濃稠? 我明天會再試做💪🏻
很可能是巧克力溫度太高，你試看看在45度以下做看看。😊
生食級雞蛋還可以做雞蛋拌飯
真的超級美味
希望可以越來越容易買到
吃過只用打發鮮奶油和打發蛋白兩個版本，後者不論口感和風味都比較突出。😊
這款之前是不是有介紹過
之前介紹的是巧克力布丁。😊
看起來差不多，而且都是侯布雄的食譜
生雞蛋 感覺要夠新鮮不然風險很大
要選可以生食的雞蛋。😊