5 Ingredient Chocolate Mousse - Kitchen Conundrums with Thomas Joseph

[@Supertomiman]

Wow, he just mixed those yolks in there all nonchalant like there's no risk of scrambling them. The man without fear.

[@vaibhavsachdeva6307]

exactly what I was wondering, real cringe-worthy stuff lol!

[@jmiquelmb]

I guess he let it chill for a bit before adding them. Also, I think it's the whites that can become scrambled, not the yolks. Nothing cringy here

[@TheKidWithoutniPod]

jmiquelmb from experience, they both scramble just fine

[@audriannagonzalez7503]

Supertomiman I know right? I don't think he would take such a big WHISK. He must have let it chill before mixing.

[@jmiquelmb]

You wrote this comment just for the pun right? Have an upvote

[@2seraphim554]

I love this guy he always makes me happy

[@nikelaloca8037]

I LOVE this mousse! This is now my signature dessert for parties, and cook outs. It comes out perfect, and yummy every time. And Thomas is just ADOREABLE!

[@loischoy5328]

What recipe did you use? This one or the one on the website?

[@nikelaloca8037]

Thomas Joseph, I cannot thank you enough! You made this so simple that I had the guts to try it. ABSOLOUTELY WONDERFUL!!! I got the perfect texture, and flavor the very first time, and every time after. This is the shining star in my culinary sky!

[@pa0lab00m7]

Since we don't have pasteurized egg readily available here, what I did was I heated the chocolate/butter mixture to 140-142F then add in semi-cold egg yolks and then whisked off heat. For the egg whites, I did the swiss meringue technique (heat the egg whites and sugar over a baine marie up to the same temp) and then whipping it off the heat until the bowl felt cool to the touch. Just make sure the whites do not get cooked! Also, let the chocolate meringue cool down to room temp before folding in the whipped cream or else the cream will deflate. Overall I find the recipe slightly lacking the chocolate flavor but I like the texture. I would try adding coffee next time for a more bitter flavor. And oh...don't forget the salt! (P.S. Thomas Joseph is

[@annapi2045]

I added a little bit of coffee to the whipping cream to bring out the chocolate flavour a bit more - tastes absolutely divine!

[@gerardjones7881]

coffee doesn't bring out chocolate flavor.the purpose is to emulsify the yolks and chocolate.It ruins the taste, you will never get rid of the coffee flavor.best recipe is chocolateeggsheavy cream. No emulsifiers. Problem for most pastry chefs is they cannot do it without emulsifiers.I a retired pastry chef and most chefs today cant do it. Really sad.

[@richardwade511]

If you add coffee... it tastes like coffee!!! 🤮

[@Lorenzo6880]

For metric people 113g chocolate 57g butter 4 egg yolks + 4 egg whites (separated) 50g granulated sugar 120ml heavy cream

[@trinigirl86]

Thomas is the cutest! Can't wait to try this.

[@TruuOfficialMusic]

Conundrums: Could you show us how to temper real chocolate in different ways? And could you also explain why we do need to temper it, and what compound chocolate is :D Thanks, you're awesome

[@sapi1580]

Aioli’s ng gljjr ddr ffcfgg

[@TeerthaSwaraMardolkar2012]

Please do your kitchen tour for us....

[@Mrsgates2010]

Thomas you are certainly a God when it comes to.....well pretty much anything. Thank you for all of your amazing videos, they help so much. 💙

[@Mrsgates2010]

+Linda Wow, aren't you special! taking it literally and all. 😄

[@faheemaabdulrahman8645]

god i CANT WAIT 2 TRY this recipe out...i've been watching many chocolate mousse recipe,but i find this one SATISFYING....thanks a ton EVERRYDAY FOOD

[@SereenQadh]

Thank you for the sweet video thank you for the sweet dish

[@tomaszsosnowski9279]

2:15 that finger on the meringue tip. Adorable 😚

[@g0rc752]

I love Thomas' videos. Make him do more videos Food Network. Hell. Give him a TV show.

[@mariawil888]

HI Mr Thomas Joseph, Thank you very much, you always explain so well, I m learning a lot! Thank you!!

[@alyshagracejuguan7462]

this is very helpful. thank you very much.

[@angeliquexo]

The recipe on the website is very different from the one shown in the video. Having said that, I've always made mine the way they've shown in the video. My bf always begs me to make it again cause it's his favorite. I usually take out 1 tbsp of the heavy cream before whisking. Then when I add the whipped cream, I'll also add 1 tsp of extract to give some flavor. Works well with hazelnut, orange, coffee & I've also used toffee nut flavored syrup. Works out beautiful every time, but takes longer to set (probably because I leave mine in the large bowl to set instead of portion them since we don't have enough small bowls to put them in to set). I usually make mine the night before & leave it for next nights dessert. I also recommend using higher quality dark chocolate, makes a huge difference in my opinion.

[@shivambhatt2724]

Only recently he has started tasting at the end :)

[@shkh783]

+Shivam Bhatt I was going to say that too!

[@chiaraippoliti]

+Shivam Bhatt and he's now added the pencil behind his ear because of the compliments lol!

[@linda_pham]

+Memoria James (memoriaj) The man knows how to be HOT

[@dmgabri08]

and flamboyant

[@cgoodluck2000]

Tossing your Salad? TMI!

[@catierobinson4880]

I don't know how many times I've heard him say that cream of tartar stabilizes egg whites

[@zeebadeedooda]

Catie Robinson Or!! Lightening the batter.

[@Kai-hj3pp]

Danielle Reid ahahahhaha

[@sumi1996mishra]

And about adding sugar gradually so that it is dissolved and isn't grainy

[@reiguro7483]

Not everyone has watched all the videos, so he has to repeat himself for people that dont know that fact

[@malineewongshoppo2357]

Wonderful! Thank you so much for such a great video with a lot of knowledge about making a good chocolate mousse.

[@ryansanteful]

can't wait to try this. thanks!

[@alissahailey5353]

That looks yummy

[@hma4266]

Hi, made this. And it was the best chocolate mousse! Thanks for the wonderful recipe and instructions! A must keep recipe... truly decadent!

[@AlexGim125]

Great video!

[@CaraMuti]

Hi Thomas, thx for the recepie, do you have a video that teaches how to make fruit mousse? Like lemon, strawberries or so...

[@elenawright9397]

It's funny that KZbin picked now to recommend this to me. I have been craving mousse like crazy lately!

[@abiolacopeland2428]

It looks great 😍

[@qurrcat]

This guy is a complete legend!

[@yasminetrad3684]

Looks amazing😄

[@loliq361]

Your videos are always just the best!! I like seeing you taste and your expressions as well :-D

[@noorgareh7557]

👍👍👍👍👍very good 👍👍👌👌

[@mylifenowabbie7915]

OMG!! Amazing! I have to try this!👏

[@DrandMrsFoods]

Thomas' show is our favorite on this channel!! I seriously can't wait to make this chocolate mousse - so easy and all very common ingredients I don't need to go buy

[@jabbarkhalid3492]

Thanks so much

[@mariadelosangelescampos5195]

As usual all your recipes work 100%. For this one I have a question, it seems to me that the yolks are raw..... I don't like eating yolks like that, any advise? Danke!

[@maged779]

This recipe is yummy!!! I made it yesterday and was a great success. Only issue was it wasn't very solid like yours after cooling overnight.

[@jeanneworkman4421]

Great video! I'm going to make it tonight! I hope everyone is safe & healthy during the CoronaVirus Pandemic 2020. 💖🙏🏼💖

[@srishtiarya9863]

he's so pleased about the 4s n'awwww

[@altaybayr]

Some people have a problem with the eggs inside the mousse. They don't eat because the eggs are raw. But i don't care :)

[@joseph_b319]

I say good more for me

[@sherenchinthialaurentchia]

when you put the eggs in the chocolate&butter mixture, the hot mixture is going to cook the egg. This is why you have to constantly whisk/mix, so the eggs don't scramble :)

[@theunitedkingdom]

+Sheren Chinthia Actually, I don't think that the temperature needed to cook eggs is reached by the time you add the eggs. Idc tho, imma eat it.

[@salihajemsad1259]

well they might be scared because of salmonella... just try using pasturied eggs.. its a loooot more safe

[@pkb138]

Just scrub gentle the egg shell with water and vineagar and bye bye saomonela Geez people, just wash your hands and your food, for god sake

[@Rollwithit699]

This guy is so talented...and cute too!

[@lizasaniefard3724]

You are really amazing!!!

[@jeffbusano2137]

can you do a video on how to make a sponge cake? thank you ☺☺☺☺☺

[@broshmosh]

Looks great, going to have to try it - except whisking whites by hand!

[@jackkareem9814]

nice!!

[@luxmeanslight]

Thankyou chef :)

[@Quoya.]

I can't wait to do this!! 😁

[@leemisuk2502]

he is sooo cute ... i'm craving this those day since i'm on diet lool ... i tried it once but without the whipped cream and after letting it cool it get a lil bit of liquide in the bottom of the Plate idk why . i'll try this recipe and see

[@vitalysvidersky]

Is there a way to get the recepies in grams and ml? Thanks

[@bimarexarayhan2431]

If you dont want to eat raw egg white you could put The egg white in a double boiler with the sugar and cook it until the sugar disolve and then you can whip it

[@angiescakess]

There isn't any sugar in this recipe!:(((

[@ramirojimenez2859]

anggshkie he used sugar to make the merengue

[@worldsailor1982]

is this goof for cake filling and frosting?thanks

[@TanYuanHeng]

Hi Thomas, can you do a video on how to make gnocchi, thank you!

[@susieczellar9941]

Could you also add softened cream cheese to this recipe, and when would you add it?

[@wongfeihung1847]

I've made chocolate mousse using exact same ingredients through a different recipe but I find that this type of mousse tend to be too foamy for my liking. I have tried different chocolate mousse that is slighty denser but still very smooth, which I personally enjoy better. Recently I have found a recipe that uses a meringue version through using hot sugar syrup which I am going to try. Since it sounds like it would be more dense and rich rather than foamy, due to just whipping egg whites and cream.

[@engdya]

can you make Spanish churros recipe . please

[@nidaashai6172]

What is the alternative for cream of tartar?

[@judygomez3919]

Can this be used for filling a cake? Thanks in advance.

[@cazo7820]

Hi. Is the butter unsalted? Thanks!

[@fasminakasim9297]

that is a great recipe.I love how easy it is to remember.jus a small doubt,did you add the egg yolks after the chocolate cooled or immediately?

[@ardilarslangedikli4680]

fasmina kasim You always add it after the chocolate cools otherwise they will cook with the high heat in the chocolates..

[@saccharin6525]

Would it be fine if i were to pour the finished product on a chilled cake in a cake tin to create a layer if chocolate mousse and pour glassage over it?

[@iBeKrystyne]

I used 3oz of 72% cacao and 1oz of 64% cacao......soooo goooddd

[@justinemarcelino3780]

I low-key ship him with the guy from Man About Cake 😂

[@tariqhasan5615]

can i use this to make a mousse cake?

[@marythewinter]

butter without salt right? I didn't hear if you said it

[@susieczellar9941]

Could you use confectioners sugar rather than granulated sugar in the egg whites?

[@carom7028]

To the people who worry about eating the raw eggs let me explain something: they ARE raw, the eggs do not cook with the melted chocolate as some might have told you. If the bacteria and illness is the reason you don't like to eat raw stuff, then buy your eggs in the trust worthy places and use the good hygiene practices. Please do not try to do this with GMO free eggs or something like that, the only way the eggs could get contaminated is if the mother hen is sick and because of transmittable bacteria like salmonella. To kill this kind of bacteria you have to heat the egg to a 70°C (or 160°F) temperature

[@carom7028]

And the eggs can get contaminated too if you leave them too much time at room temperature (37°C), so just be careful, wash your hands, and be a clean person. If you get sick while eating raw eggs, it's because of their origin, or because you have poor hygiene.

[@prettypurplebelle]

you can absolutely use organic or GMO free eggs, just use fresh ones and use ones that have been pasteurised.

[@sd99944]

unesourisverte you can also pasteurize eggs yourself, it's a pretty easy process of just boiling them gently until they reach proper temperature, there are videos of how to do so if you search

[@gizemaltheimerph.d.9777]

You could also make completely eggless chocolate mousse! It's an easier recipe, too, with just 2 ingredients. I have a recipe on my channel :)

[@jamegumb7298]

Simple Vegan Eats It also tastes worse.

[@Anne-ug4jv]

Yummm!!

[@kamodchathuranga9857]

Can I whip egg whites in a blender???

[@debicov]

Could this save in frig for 2 days before eating --or will all the bubbles deflate?

[@ft5740]

What is difference if you put cream first before the eggs white ? Or doesnt matter ?

[@bethbilous4720]

i want to add Grand Manier, when and where do i add it please?

[@angelamercado7228]

♡♡MAN YOU'RE A GENIOUS!!!♡♡

[@fabriziopalermofp]

like .. love the video

[@ericabarber7581]

I wonder if you can put this between macarons

[@haileyrenae4882]

My mom has never used egg in her mousse recipe... This is new to me

[@sarahahmad8663]

what can be used in place of cream of tartar?

[@robertoaguiar8082]

I can never pay full attention to his recipes. I always get too distracted by his handsome face. That man is gorgeous.

[@aleksacvetkovic2552]

Do we have to use cream of tartar? And if we have to can we use something else?

[@thonda4499]

you can use pinch of salt instead

[@Royalbullvn]

Aleksa Cvetkovic no,because it is an acidic so we have to put lemon juice or vinegar

[@sophie3]

Do you have a substitute for cream of tartar?

[@jijake1977]

Salt

[@sophie3]

+Peppermint N' Pets thank you! Didn't realize someone would still reply! Thank you so much! 😊

[@rainbowng1814]

can i use the microwave to melt the chocolate and butter? will it affect the texture or quality?

[@carom7028]

It won't, but be sure to do it like this: 10 seconds, stir, 10 seconds, stir, 5 seconds, stir, until you get the consistence you like. You can keep heating it if it's too much chocolate and butter, but keep it at 5 seconds in between stirs after the third heating.

[@bethbilous4720]

Can i double this recipe?

[@marydesireejipos43]

Any ideas for a substitute to heavy cream??

[@ardilarslangedikli4680]

Mary Desiree Jipos You can use light cream or even leave it out, its only added to put more flavour and texture into the mousse...:)

[@misskhan662]

Can we use amul fresh cream to make it?

[@ritujaharidas259]

Miss Khan yes, you can. Heavy cream is what is he said for which you can use amul cream

[@tasneemhussain9427]

omg that looks spool amazing and it's halal! I think it's out with the gingerbread men and make some chocolate mousse!

[@natashairvana7129]

hey Thomas, i have a question. i live in subtropical country and every time i would whip cream, it wouldn't really whip up to a whipped cream consistency. do you have any tips on how to get it to that consistency? i love your videos btw, you're awesome :)

[@bebop4141]

try placing the bowl where you will whip your cream in a bigger bowl with ice & water, you can add salt to the ice to make it colder.

[@importanceofbeingfernest]

Chill your bowls before you whip and use metal bowls.

[@TheDangerWhite]

The way his sleeves are rolled up and the way he positions his arms when he talks makes it look like someone else is behind him and they're their arms instead.

[@mintysuga7623]

I follow this recipe but mine became too watery I cant scoop them up. I need to pour them into the cups :( Wonder what went wrong...

[@noyb154]

your egg whites weren't stiff

[@ЕкатеринаКороткова-р3н]

tell me, please, the name of the fifth ingredient?

[@unicorntheiii6673]

Can we use citric acid instead of cream of tartar or maybe lemon juice?

[@SofiaSAkram]

yes i believe so

[@angelnk391]

Can I ask? Is it any difference if we don't add the heavy cream? I look others' recipe that they didn't add heavy cream. Thankyou

[@ardilarslangedikli4680]

Angel nk You dont have to add heavy cream or light cream, you add it if you want more texture and flavour depth...:)

[@rahmatali8431]

I can make mousse with little ingredients. Chocolate, heavy cream, salt and vanilla

[@theunitedkingdom]

Eggs provide the best texture.

[@farhasyed1508]

So the eggs r uncooked?? Can't v heat proof it or something?

[@faheemaabdulrahman8645]

will there b any problem if I don't use cream of tartar while beating the egg whites??? is there any substitute for cream of tartar??

[@andrienneespiritu6538]

Faheema Abdul Rehman cream of tartar is used to basically stabilize the egg whites so it would stay firm, you can use Vinegar if you don't have cream of tartar 😊 hope this helps

[@marianajerezemma1762]

Yuuuuuummmmm 😍

[@zuzanasceranka8160]

For Czech & Slovak watchers : cream of tartar is actually a “vinny kamen” :)

[@Passion4everMakeUp]

You can increase the cream and do not put the egg whites, or even make the same recipe but with an Italian meringue, in this way the egg whites are cooked with the boiling sugar syrup and there is no longer any problem.

[@Mac70957]

Can I use 100% baking chocolate if I add another 1/2 cup sugar when melting the chocolate?

[@daniyajunaid6744]

Can we use coco powder

[@ardilarslangedikli4680]

daniya junaid You can but it wont have an intense chocolate flavour as using a true chocolate... it will taste bland.

[@mirahussein7819]

Do we need the tartar

[@indierockluvr]

Can we use Caster Sugar instead?

[@ardilarslangedikli4680]

아미 Yes, Caster Sugar is even better as it is finer than standard sugar, therefore Caster Sugar will easily dissolve into the egg whites...:)