White & dark chocolate mousse - no raw eggs

[@DK2ez]

I love how your Monday science-y vids tie into your Thursday cooking vids. You do some experimenting on Monday but here we can see how it applies to an actual recipe. Makes for a nice continuation.

[@Lanthanideification]

Yeah, Adam worked out a hack for the KZbin algorithm.

[@rashmitharushi7057]

😂

[@hnye-wi8jf]

Yeah and less time consuming for research and filming

[@madkillerabdo]

1:08 "Pour in some leftover coffee from--" ME: the sponsor of this video! "-- this morning."

[@jn-fi9pl]

you know him too well

[@LyonEnigma]

I actually make a S'mores Pie with your Italian meringue and your graham cracker crust recipes, then combine it with a separate chocolate mousse recipe. Now I can just use this, so thanks!

[@cullbe]

Has Adam done a recipe for graham crackers recipe or are you just talking about the crust from the key lime pie recipe made with the store bought crackers?

[@LyonEnigma]

@@cullbe Yeah, that's the one.

[@frcShoryuken]

That sounds amazing. I'm gonna borrow that idea :D

[@m4nman]

so synergistic! Adam would love that

[@rubenbest1]

Adam I would love a series where you cover what to eat to gain muscle. Always wondered what all these proteins are doing when eating them

[@Flint_the_uhhh]

I would love this too

[@squeaker3087]

he has a really old video where he just makes tilapia and cauliflower

[@fewwis48]

if you want to see stuff like that, id really reccomend checking out Ethan Chlebowski!

[@mfmjr4]

This would be amazing! He could fit in a big biological science angle that could be really interesting too.

[@WallOrange]

LOL

[@siedpe13]

To reduce the shavings on the counter from the using the grater, I hold the grater at a nearly vertical angle so that the overhead 2 dimensional surface area is very small. that way you can still use much of the graters surface, but condensed into a much smaller area compared to holding it horizontal.

[@purplegill10]

Oh clever

[@ThreadBomb]

Grate into a bowl then sprinkle the shavings by hand.

[@mlseg5143]

@@ThreadBomb I feel like the shavings melt the second I touch them if I use my hands

[@ThreadBomb]

@@mlseg5143 Use a spoon?

[@siedpe13]

@@ThreadBomb if you have to wash a bowl, might as well just get shavings on the counter and clean the counter instead🤷‍♂️

[@Abby_Sciuto]

"Just because I'm weird and I don't like fruit flavours combined with chocolate doesn't mean you have to miss out." This line at the end really sits well with me and I respect the self jab, often times when someone has a negative reaction to something and then tells everyone as such, it can be a little off putting to hear, makes me not want to try fruit with chocolate, but then I already know I like Orange and Chocolate, despite hearing others say they don't. Thanks for stating this all the same, it is appreciated.

[@paolopasaol9700]

They go surprisingly well. I love me some orange-influenced chocolate so much

[@eugenetswong]

I agree about the attitude. It's okay with me, if he teases us a bit about being weird, but he claims to be weird, then it is much easier to see positive intentions.

[@ic_trab]

Make the mousse with Terry's chocolate orange slices 😋😋

[@ziyad1809]

Amaretto and chocolate is technically mixing fruit flavours with chocolate hehe

[@lethaleefox6017]

The mention of not liking orange... I rarely eat orange, but will do Mandarin oranges... even in rice instead of Frank's hot sauce as a rice flavoring while cooking basmati or jasmine rice.

[@wedmoke8856]

I swear to god when you talked about adding “some of this coffee left over” my brain immediately went to TRADE COFFEE SPONSORSHIP mode, I have a Pavlovian response to this now.

[@StressBall5]

Brainrotted by advertisements

[@Aspharon]

If you're layering these, you can also put these in the fridge at an angle after doing the first layer, especially in a brandy glass like that. It'll look really cool in the end when pouring on the second layer normally.

[@timothyball3144]

I was thinking the same thing, but the glass has to be held at an angle when filling the first layer so that it keeps a clean line. You would probably want to build some kind of rack to fill 'em and chill 'em.

[@VeretenoVids]

My mother used to do this with Jello for us kids. We thought she was a magician. 😂

[@rashmitharushi7057]

👍

[@andivon8886]

My aunt used to make white chocolate mousse and dark chocolate mousse, served with forest fruits (raspberries and blackberries). Thank you for the video.

[@cthomas025]

This is like the adult version of the pudding cups that were chocolate with the vanilla stripe in the middle, and I desperately want it.

[@askthepaperclip]

"stop whipping the cream before you over whip it into butter" he says at the moment he realizes he over whipped the cream🤣🤣🤣 I love the carefree attitude that you cook with, Adam, very refreshing compared to the over produced KZbin standard!

[@benciliberto8706]

He actually didn't over-whip the cream. There's no buttermilk or liquid separating out from coagulated butter lumps. It's just right at the edge.

[@UBvtuber]

@@benciliberto8706 He prefers his whipped cream silky, that cream is a bit too solid.

[@shartfiabalog7905]

I just made this recipe and it's superb. No eggy taste, smooth, holds up well, great texture. And it took about 30 mins to make everything

[@georgewood6167]

I’ve been waiting a long time for this! The last time I made chocolate mousse was in the 1980’s. Thank you so very very much!

[@punchpineapple]

I like how you showed the whole process for the white chocolate even though it's the same as the dark; helps me visualise it accurately.

[@sonfoku73]

I've always wanted an easier and longer lasting mousse so this is excellent.

[@lonestarr1490]

Definitely. It's so convenient when you can prepare the dessert the day before.

[@Duskire]

You can make a really simple (incidentally vegan) version of a chocolate mousse by chilling a can of coconut cream (not coconut milk), spooning out only the solid parts on the top the next day, and then whipping it with powdered sugar and then cocoa powder. Not as fancy as your recipe seems to be (and it looks really good!), but it’s suprisingly good for how easy it is to make.

[@AllTheArtsy]

Skip the coconut cream and actually just use silken tofu. Taste amazing, easy, cheap and has protein

[@OmniversalInsect]

Similar to his chocolate coconut tart, one of my favourite desserts that I know how to make.

[@JohnBodoni]

White chocolate with Amaretto? It's not yet 6:00am and I've already hit the high point of my day.

[@DanzoSrife]

Thanks a lot Adam! I've had horrible experiences with raw eggs, and there's no pasteurized ones in my area. I'm so glad for this recipe and all of ur unorthodox creations!

[@jdstar6352]

I make "chocolate mousse" by adding unsweetened baker's chocolate to zabaglione. The zabaglione (sabayon} is simply one-half eggshell of sugar + one-half eggshell of marsala wine + one egg yolk (no whites) x number of guests (one egg yolk per guest) whisked (using a flat spiral whisk) over very low heat until it firms up, about five minutes of continuous whisking. Zabaglione + melted chocolate = mousse. Works every time, takes about 15 minutes start to finish. It's a great party trick when invited for dinner at someone else's home if you bring your own whisk. Any sweet wine will do.

[@HotChocolateHitsOfficial]

looks delicious! can't wait to try this.

[@benciliberto8706]

Just made the chocolate version for my mom. She really liked it. Thanks for the recipe.

[@Nikki0417]

I was looking at mousse recipes a while back and changed my mind when all the recipes I saw seemed more complicated than I felt like making. This actually sounds doable.

[@neixom]

Just like orange juice goes well with the dark/milk chocolate, lemon goes really well with the white chocolate. White chocolate is super sweet and the lemon helps balance it out with its sour taste, and the lemon taste itself also gives more complexity to the simple white chocolate

[@megajatt123]

ragusea my beloved

[@doximanman]

It's important to note a few things: When making the syrup, it should be made with a pan or a pot that can be held with one hand, since it is hard to beat it into the meringue when you have to use both hands to hold the pot. And make sure to use a thermometer for the syrup, I was waiting to see it boiling but it wasn't enough since there was water still in there.

[@A_Casual_NPC]

I have a chocolate mousse recipe that is pretty amazing and doesn't use any eggs. It's decently stable while in the fridge, but not too well if you leave it out. It's basically whipped cream with chocolate mixed in. We use it daily at my restaurant, a can't go wrong recipe if you ask me The recipe for anyone who cares to know: 50ml of a liqou of your choice. 100ml of 20% fat cooking cream (idk what people around the world have, but any cream close to 20% fat will work. 120 grams of dark chocolate, preferably 54% cocoa 250ml of whipping cream. Preferably 40% fat, but 35% will work. 1. Bring the liqour and 100ml cooking cream to a boil. Boil out any alcohol if you want to. 2. Take of the heat, dump in all your chocolate and stir until melted. 3. In a separate bowl whip up the 250ml of whipping cream untill the thickness of yoghurt. Don't overwhip it, as this will make your mousse really dense in the end. Let your chocolate mix cool down. You'll know it's cooled down enough when you can dip your finger in and press it to your lip without it feeling warm anymore. 4. With a SPATULA, not a whisk, fold the chocolate mixture through the whipping cream. It should still be liquid enough for you to poor into containers if you want. When all combined let cool in the fridge for at least am hour and enjoy

[@aaronb1195]

This also works by replacing your first three ingredients with Nutella. It helps to add a small amount of whipped cream to the Nutella at first, to thin it out a little bit, before adding the rest of the cream. This prevents the cream from deflating while trying to mix in the heavy Nutella.

[@A_Casual_NPC]

@@aaronb1195 guess that would be true, but why would you want to do that? Haha I don't need to add fake hazelnut flavour and a bunch of sugar to my chocolate mousse

[@ctown1978]

I made Niels recipe and it came out really well. The mousse reminded me of thicker mousse sandwiched between cake layers. I couldn't find light cream at any supermarket so I mixed half and half and heavy whipping cream to make 20% fat cooking cream. The chocolate was 70% cocoa. I substituted bourbon for the liqueur. I added 1/8 cup of sugar to the whipping cream and I stopped at the first signs of soft peaks. The folding took forever. I absolutely recommend this recipe. At this point, I'm not sure when is the best time to add the 1/8 cup sugar. Any suggestions?

[@yoroida]

I like your videos. I'm diabetic, lactose and gluten intolerant, so I watch them without ever knowing how they will taste like. But still love watching them.

[@spike1992]

Hello! My first comment so I'll start with : Thanks for your videos, really enjoying their practical and scientifical focuses! Regarding this video, 2 things come to mind : 1) I'm no professional, so I suggest maybe asking a chiropractor, but : at 2:30 where you are doing your squats/stretches I think you are forcing your left knee(visible one at least). From my limited experience(qi-gung/taiji-quan area) I know that the foot should be pointing the same way as the knee, in order to not stress the knee when bending it. Worth checking out. 2) Suggestion for not getting the chocolate on the counter - get in on a baking sheet/tray, gather it and use it as garnish as well

[@mobimaks]

06:49 That's the main problem of measuring by volume, not by weight. So much cream stays on the walls. + it is an extra dish to wash

[@contrariangrin]

Immediately repeating the process with the white chocolate was very helpful in hammering in the important steps with variation. Great video style here, Adam!

[@cboniefbr]

Adam, thank you soooo much for your videos. This year I moved in with my fiancée and I started to really get into cooking. Your videos have been amazing, perfect for people with little experience, and also great if you are interested in getting technical. Freaking love it!

[@ameliab7626]

What a great dish Adam you’ve Done it again

[@DaCurse0]

Made some as soon as I saw the video with some cherry liquor, came out amazing!

[@chrisbelcher4843]

The amaretto choice was inspired, absolutely adore the stuff!

[@unit--ns8jh]

This actually sounds super tasty - never made italian meringue, but it can't be too hard :) Plus I also am not a huge fan of white chocolate, but I really like white chocolate mousse, probably because it's diluted and not so sickly sweet 🤔

[@lizziemallow]

You should try some Valhronna or Lindt white chocolate someday, they taste suuuper good ('cause they're way less sweet obviously) Or any quality brand of chocolate I guess, those are just the ones I can find easily - the point is I don't like the oversweet white chocolate bars either

[@erisdiscordia5429]

That's because white chocolate is a lie, and no one likes liars. White chocolate is everything in chocolate, except the damn chocolate! Also, white chocolate sauce, lie or not, is a surprisingly good cheesecake topping.

[@unit--ns8jh]

@@lizziemallow You're probably right, never had just a white Lindt bar, I've only tried their white pralines and they're good. My go to white chocolate, if I get a rare craving is Toblerone :)

[@Purplesquigglystripe]

@@erisdiscordia5429 it still has cocoa butter, which not all milk chocolates have.

[@erisdiscordia5429]

@@Purplesquigglystripe fair, but those chocolate are also lies. just.. lesser ones. White lies, as it were.

[@1leon000]

8:51 You're not weird at all Ragusea. I also don't like chocolate + fruit. I even remember peeling off the chocolate on Jaffa cakes when I ate them!

[@goorbarkai4007]

Always great content. Even when the cover makes it seem like I won’t like it, I absolutely do. I’m in the middle of my phd studies in physical organic chemistry, having some issues of interest with it all, and here you always come and remind me of the beauty of everyday’s life chemistry. It actually seems that you would make a great chemist!

[@gustykraken]

watching ur cooking/baking is always my youtube comfort picks

[@ShesEvil]

Great recipe - similar to a Nigella recipe where she melts down marshmallows to make a mousse - also very good if you don't want any eggs at all in your mousse allergies etc

[@elizabethstevenson9707]

I thought marshmallows were made with eggs... Or maybe not idk

[@randomassortmentofthings]

@@elizabethstevenson9707 they're made from gelatin.

[@elizabethstevenson9707]

@@randomassortmentofthings I know..... But there's other stuff in them. White fluffy stuff. That's either egg whites or something to do with frothy syrup.... or both.

[@randomassortmentofthings]

@@elizabethstevenson9707 kzbin.info/www/bejne/e5SlfGVtmM2piJY frothy syrup

[@kaenryuuart543]

@@elizabethstevenson9707 no, that's just gelatin. Proteins can whip up fluffy

[@Stezachuda]

Mousse huh. I never thought of making this, but now I SHALL 🤩

[@ashleigh6192]

I adore that you told us which dishes to keep around.

[@kiel_3222]

I thought the bit about leftover coffee at the start of the video was gonna be a smooth segway to today's sponsor and was a bit disappointed when it wasn't.

[@Gstar2395]

"Don't ask me how you avoid getting chocolate on the counter - I do not know." lol I love it when you throw humor here and there in your videos.

[@FabbrizioPlays]

Can you do a deep dive on bay leaves? The function they're supposed to perform, why we started using them, what the heck "cutting the richness" actually means and whether they actually do what everyone says they do?

[@RRKohutek]

Adam you need to do some Polynesian foods. They are GREAT!

[@superdark336]

Rose water, hot pepper, plenty of good things to put in there!

[@campurriana]

Try adding a splash of strong mint tea to the egg yolk mix or a little bit of water that has been infused with orange peel. Amarena syrup! Coconut milk! Black tea with cardamom! Sooooo many options 🤤 I also wonder what would happen if you add there some peanut butter or hazelnut cream... will the recipe still work? I love it! I'm definitely trying this

[@lonestarr1490]

Do you know Frangelico Hazelnut Liqueur? It might work bonkersly well in that recipe.

[@enriquepx1698]

@@lonestarr1490 I'd assume adding peanut butter or hazelnut cream could work but it would probably change the texture a bit and/ or take more time in the fridge to firm up because of the extra fat content

[@campurriana]

@@lonestarr1490 ooh! Yeah!

[@samuelfvalim7418]

​​@@enriquepx1698 I don't think that's gonna work, both of these contain fat and fat absolute destroy egg foams

[@samuelfvalim7418]

Some of them might work, but put them with the melted chocolate mixture. It's probably the safest option

[@nickplaysviola]

From a fellow Eastman grad, i’m glad to see your success! Who said a music degree is useless??

[@noachav]

This is probably the first time that I've seen one of your videos have way more steps and ingredients than my Franch family recipe

[@DiscussToUnderstand]

Put a can of coconut milk in the fridge. Once, cold remove it an open the can. Discard the clear/runny liquid Use the electric beater on the white/thick part of the coconut milk in a large bowl Once it's become a little fluffy, add coco power, and powdered sugar or other flavourings to taste Use the electric beater on it until well mixed. Way easier/faster

[@jeanneknight4791]

I have always been partial to the unflavered gelatin version of chocolate mousse which uses cocoa powder, whipped cream and sugar. No eggs are included so it is safe there and the only tricky step is getting the gelatin dissolved before it seizes up at the very beginning which is a problem only I seem to have. I will certainly try your method as I will the classic French cef method. Thank you for an elegant demonstration of Italiam meringue.

[@Number2Vaderfan]

5:44 "bye"

[@MegaDrSteel]

I loved your content this week, keep it up Adam!

[@greekifreekifan870]

I've gotten really good at anticipating those ad transitions

[@KaiSub]

Finally someone else who doesn't think fruit and chocolate go together

[@AtrumNoxProductions]

8:38 I like the look of that one. The little peak reminds me of Monument Valley. A beautiful red stone formation.

[@eweidenbener]

The cutters shirt! I knew you had Btown connections with the old IU fridge magnet, that locks it in! Way to represent!

[@hermeticbear]

I think it was the 80's that mousse was considered THE dessert and it was everywhere or at least as a kid i remember it being everywhere and on every menu, like how cheesecake or brownie sundaes or chocolate lava cakes are

[@no.no.4680]

How to avoid getting chocolate on the counter: put literally anything flat underneath the glass. If you don’t want to waste a paper towel, use the wrapper the large chocolate bar came in.

[@mariaconsuelothomen]

I love your recipes. You make complicated things look simple.

[@kronusexodues7283]

I never saw someone fish out yolks with their fingers. I found that quite interesting.^^ I only ever new the method to keep the yolk in the egg shell while pouring the eggwhite.

[@rashmitharushi7057]

The way you narrated 😍 didn't miss a thing ❤️

[@SpadeWolfo]

In my cooking class they had us keep a large container of ice water around when working with molten sugar. If you get some on your arm you could dunk it in to cool it before the burn escalates

[@sarahleber676]

I love that you included mouth feel!

[@WardMan75]

I had two false predictions for adverts before I finally found out what it was. Adam keeping me on my toes.

[@pennyforyourthots]

I thought the coffee was going to be morning brew lol

[@niktheorginal]

@@pennyforyourthots or Trade Coffee :D

[@halyoalex8942]

@@pennyforyourthots I heard it in my head as soon as he said coffee.

[@pauletteplatt8364]

My family's recipe does use raw eggs, but I don't really worry about that. However, there's no cream, but there is butter, which I'm assuming is what helps it stay inflated for quite a while. It's soooo good.

[@treacherousviper]

love your breaking away reference adam! one of my favorite movies of all time

[@EmilyGOODEN0UGH]

Put a piece of paper under the glass and hold the microplane almost straight up and down. Any chocolate shavings that miss, dump from the paper into the glass.

[@SarimFaruque]

5:29 POV: arriving home after eating from Taco Bell

[@gypseetim]

orange zest goes great with a chocolate mousse, nice recipe Adam!

[@Smallpriest]

1:09 I seriously thought he was gonna say "im gonna pour in some coffee from the sponsor of this video, morning brew"

[@GrimLocke161]

I am so ready for this! Chocolate Mousse is probably my favorite desert, but it's not something I see on sale outside of my like a cream pie, or some other baked good topped or stuffed with mousse.

[@plaguedoctorgaming638]

1:43 had me going aw hell nah Im joe hungry no mo💀

[@stellartoad]

Idcf fruity chocolate either but I'm def gonna try this with some hazulnut syrup and a 60% lindt bar. That looks bussin. Also I appreciate the fast pace less specific tutorial for the white chocolate bc i followed it better

[@eowynjedi]

To keep shavings from getting on the counter, put the glass you're shaving into onto a large plate that will catch the stuff that doesn't land on the mousse.

[@devinodonnell]

I'm *really* glad I didn't know until just now just how easily that is to make as I'd be the size of a house at this point from it, as it was my go-to dessert growing up. lol

[@Mote.]

This chocolate mousse looks cold and refreshing for summer yet also decadent

[@aliin8763]

1:07 i REALLY expected a "pour in some leftover coffe from this video's sponsor trade coffee" there

[@matthewkoslow3221]

finally someone that agrees with me that fruit and chocolate does not mix

[@Tabroxfcc]

This is exactly how I do it. Makes the mousse super stable as well

[@Cworls]

To avoid chocolate all over the counter when you grate it, try holding the grater at a very high angle, then the chocolate only falls straight down and it doesn't matter where on the grater you are actually grating.

[@Mote.]

So satisfying to watch. Thank you Adam for the great vids

[@67Stu]

👏🏻Excellent recipe Adam❣️ I do not think you are weird for not liking fruit with chocolate. In my case, there are certain fruit/fruit flavors and chocolate combinations I do like (lemon, lime, orange, raspberry, banana) and certain combinations that I don't like (strawberries). I'm a maniac for chocolate with mint or coconut.

[@KarolOfGutovo]

I'd love to see your take on halva floss. I recently bought some, and it's really weird but nice. It's much denser than candy floss, but still fibrous, it kinda looks like dog fur but it tastes great, especially as garnish on ice cream.

[@cinemaocd1752]

I'm just out here filling up on non-caloric air....My mind is entirely blown that Italian Meringue is marshmellow fluff. I've been watching Bake Off all this time imagining some super sophisticated thing. LOL.

[@Shovelchicken]

It’s kinda cool to see the cooking theory video be related to a step in a recipe video.

[@ststst981]

I sub 1 gelatin pack into the chocolate mixture instead of the whipped marshmallow, so you dont have to deal with pouring melted sugar. Then i just fold it into the whipped cream and it sets into a very stable mousse

[@kivaunreads4091]

Thank you thank you thank you :D This couldn't have come at a more perfect time! My friend's birthday is in a few days and she wants me to bake her a cake.

[@ventarmadness9692]

You should look into making Curries from different cultures. For example Trinidadian style curry or Jamaican

[@dylanrader7015]

I smooged the glasses when I made these, but then I pours just a drop out of each one. This put a nice uniform streak of the dark mousse up the side of the glass. Covered my mistake and made it look intentional! (Ps, no wasted mousse since i poured the glasses into each other.)

[@MarcusRayGonzalez]

I will adapt this to make a “s’mores” version. Thanks Adam Ragusea

[@WhiteFeathers669]

That looks so delicious, my mouth is watering lol.

[@Your_Local_Weirdo75]

same that looks so good

[@lonestarr1490]

Lol-ling with a watering mouth has a tendency to make your keyboard moist.

[@bleutitanium6513]

Great Video ! Looks like something I could do !! Here's a Episode suggestion... Explain what Cream of Tarter... and other "spices" that don't have a usual explanation.. such as an Herb...

[@tonysoprano2193]

Man i felt so represented when he said he doesn't like fruit and chocolate together

[@joaofelipenp1]

Alternative of mousse without eggs: whisk 2 measures of heavy cream, add 1 measure of sweetened condensed milk, dark chocolate powder (I use 5 spoons), and flavorless gelatin and keep whisking. Move it to the fridge and wait some hours.

[@SandraudigaVali]

This also works great with Toblerone (which I'm sure is avalaible in the US) and/or a nice funky Rum. One thing we used to do at a restaurant I worked at was use a big cloth piping bag stuffed with a smaller piping bag to pipe two different kinds of Mousse in a swirly pattern. Pretty easy to make and sure to wow

[@brokensoulministries4534]

I'm right there with you Adam. Don't fruit the beer, don't fruit the chocolate. Or add mint! But that's me. You do you.

[@broncohaak]

this looks incredible thank you Adam

[@Tesserex]

I would also recommend people try zabaione - a similar dessert without the cream or meringue. Whenever I make meringue cookies, I save the yolks and turn them into zabaione for myself. I wonder what would happen if I combined these... make zabaione out of the yolks but then fold in cooked meringue. It might save me from the headache of manually whipping yolks over a double boiler for ten minutes.

[@chezmoi42]

I used to make that, whipped in its special copper bowl. Lovely dessert.

[@Rayne_Storms]

This looks delicious. My favorite way to make chocolate mousse is to mix greek yogurt with a big spoonful of nutella.