The ratio depends entirely on the cocoa content of the chocolate. So you could do more water than chocolate, if its really dark chocolate. Recipe adjusts to the cocoa fat %, basically.
@121990b cafefernando(dot)com/the-best-chocolate-mousse-of-your-life-under-5-minutes/ check that blog entry, it has a written recipe and instructions for this technique.
OK - the recipe I read just said equal quantities of chocolate and water. Firstly the annoying thing is when someone just says 'chocolate'....what kind?? So I used belgian milk chocolate which didn't work, so I used 2 parts milk to one part water and this almost worked, it thickened slightly but not enough - I reckon 3 parts milk chocolate to 1 part water would definitely work. I'm not a huge fan of dark chocolate so milk works better for me - but you have to adjust the quantities!
@BloominHestonthal I saw you on TV last night explaining your recipe for herb-encrusted pizza. I did like it but blimey, I thought you were taking the piss when you said to “roll out the dill dough”.
I just tried this. Added a bit of honey at the very end and everything just popped. It's slowly starting to water, but I'd imagine if you keep it in the fridge for 20 minutes before serving, that won't happen so quickly.
It has a a more 'mousy' consistency than any mouse I ever made before (and I think I slightly overwhisked mine).
But do try this, it is dead-simple, and cheap, and if you have chocolate at home I don't see any reason not to.
If you guys try this the recipe in the description is off. The ratio is closer 1:3 (water:chocolate). Also you can't let this sit at room temperature. The warmth will make it too soft.
@chefkoo Wish I had read this first. I just tried this a minute ago and was whisking forever and the only consistency I could get was of cream and not even whipped cream. The end result was more like chocolate soup. It was still delicious though and really chocolaty. I used milk chocolate and I wonder if that might have had an effect on it. I'll try a 1:3 ratio next time.
I tried it and its great! You could also use Carob chocolate suplement if you are allergic to chocolate, it works too... of course not the same as real chocolate, but it will have the same mousse texture
@SugarKatie i would say a dark chocolate, with at least 60% cocoa or more. i use an 85% which is plenty should be fine, brand is irrelevant really just dont get something with nuts. usually the higher cocoa percentage the more expensive it becomes.
@shifttradition Brand matters in terms of flavor and taste. For instance, Scharffen Berger can be a little acidic with their semi-sweet, while Ghiradelli is a bit mellow in acidity, though sweeter because of it. So the rule of thumb here is just buy the chocolate you like, but making sure it's plain (without nuts, as you said).
It worked for me. I used horribly expensive 70% chocolate and the given ratio of. 270g chocolate, 230g water. I halved the quantity so I could try a second time if it failed. It is very rich. A little goes a long way. I stuck my saucier pan over water boiling in a pan below so it was easy to whisk.and rather than pouring it out, I could move the saucier directly to the ice bath. Served in a meringue shell with 1/2 a teaspoon of this and orange liqueur sabayon. It was magic.
@valdezmiguel2 I'm only basing my theory on the fact that a) it's in one of his recipe books, b) it's on his website, c) it's an old tried and tested recipe and d) is on other websites, e) you can watch him here actually doing it, f) many people have done it and g) it works. Not much to go on, I now, but given the choice between believing him and believing you, I know where my money's going.
@shaherrazam is he paying you, or do you just like to deceive people for fun? you are perhaps the worst human being alive at this moment. I cannot believe you.
@shaherrazam God damn. You are relentless in your pursuit of causing people undue stress and rage. People, please understand that Heston put this up as a JOKE; this SCUMBAG is trying to fool you. Do not believe his lies.
@valdezmiguel2 I'm a bit bored of your paranoid fantasy now. You're either trying to wind me up or this is a big joke. Either way, it's got a bit boring now. Just try making the recipe and then you'll see how it works.
@shaherrazam It works! And its completely delicious too! I've read about this method on a ton of cooking blogs. Seems like someone got a little carried away trying to 'prove' you wrong :P
Yeah, Heston, it seems, is a cooking idol and somewhat of a sex symbol. Kinda nice really how he is so down to earth and NICE! He is definitely my pin up celeb
I think Heston is the best! Hey have any of you seen Heston feasts? He makes the most awesome things like a hansel and gretels gingerbread house in the fairy tale feast. Ohhhhhhhhhhhh it looked sooooooooooo delicious! I would pay a million pounds for him to make me one of them! He is so cool! :)
Is it possible to replace some of the water with some liqueur? I was thinking about maybe adding a dash of Cointreau as that would give some sweetness to the mouse and also the orange zing
I would be very interested to try it. I do have to say that i'm no chemist so I do hope that the alcool would not affect the effect to much. Also depends if we want to keep the alcool or not.
Put it in the pan while the water boil and you won't get the alcool. Put it after wisking for a bit and you will get the alcool taste to. Worse come to worse. We could use a biscotti soaked in liquor at the bottom of the plate and drizzle a bit on before serving.
i gave up on the whisk after 30 mins flatout lol. i used the electric ones for a further 10.. still couldnt get past the double cream stage. i added cream... still nothing
@ everyone - does the recipe need the water to be hot when it's first put in the pan? It's not mentioned in the film, but the video seems to show hot water.
What you have to do is replace the water by orange juice and you will find it is much better and taste better, you can also add some grand Marnier if you like
mousse isn't a recipe. It's a texture. When you achieve that certain texture in a dish you call it a mouse. There are many mousses that don't contain cream, eggs, or chocolate.
@WhiteChocoLilHamHam Nvm tried this today and it worked perfectly though i'm not sure if it's suppose to just taste like melted chocolate but it's still good ..
i love this! it works! really you gotta try this. but you only can use high percentage dark chocolates. Milk chocolate....i think it doesn't work. it tastes PURE CHOCOLATE-Y flacour. no cream no other stuff. I think this is quite healthy because of the antioxidant of the chocolate
this is almost exactly like a whipped ganache which is equal parts heavy cream and chocolate. He used water and called it a mousse, but it's still really cool cause I didn't know it would work!
This was amazing. I tried this the other day and i was speechless and angry. I wish i new this when i was working at a restaurant where i made so much mousse. The only problem to this is, depending on the chocolate you use it can be really strong.
LRon: I understand your concern but I believe you are very wrong. If you went to his restaurant, The Fat Duck, you'd understand that the menu offers more than the small (and according to my opinion fantastic) and suprising options which you would find lots of in the tasting menu. The best dish I had there was actually a skillet of macaroni with truffles, which I believe came with braised pig's neck. In his latest book you'll also find a variety of much more hearty dishes, check out Beef Royal.
This comment has received too many negative votesshow
Why do Heston Blumenthal's "feasts" always end up in a couple of blobs of something unidentifiable on a square of warmed Welsh slate? I dunno, but where I come from (reality) a feast is a big slab of beef surrounded by loads of other dead things - with a bit of parsley on the side. Not a garnish which weighs less than your wallet but costs more than you keep in your wallet.
Woudlnt this taste like watered down chocolate? If you ask me, you get no points for cooking things that are "cool" (which it is very cool)... I believe its interesting... n maybe a fun thing to try n cook, but the taste woudln't be that great? Food should be honest and come down to taste.
You have to wisk continuously and strongly until the mixture is thick like semi whipped cream so if you dont use the ice you'll be whisking for a long long time, possibly forever if its a hot day outside
You are correct, but I did try it with a 2 to 1 ratio because I was scared to not whisk it properly and leave a watery mess. It actually worked pretty well. My two learnings for next time are to mix a bit of milk chocolate with my dark chocolate because since there is no cream the flavor is too intense. The other is to stop immediately after you reach the mouse consistency, if you overwork it it becomes one huge chocolate truffle.
Guys, I used 100g of both amilk and dark chocolate for mine. But alass it just would not thiken atall, even with an electric whisk. What could I have possibley done wrong?
My advice was wrong. Always use chocolate with at least 65% cacao. If the taste is too strong, serve with slightly sour fruit ( passionfruit for example).
It took me five minutes. My hand hurts from whisking. 100 grams 70 % cacao chocolate, 100 grams baking chocolate, 100 grams (1 dl) water. Be careful not to whisk too long, It got a bit too hard.
Cool stuff even if it has been around for a while. Heston Blumenthal is one of my favorite chefs plus he gets bonus cool points for properly crediting Herve This for creating the recipe. It's from Herve's book "Molecular Gastronomy".
we can't all spend our time cruising youtube for opportunities to call random people we don't know "losers". If we could all do it how would you know just how cool you are for doing it? Wait, it's "u", not "you". For a second there I remembered I could spell.
Just tried this. It wasn't coming together. So I just drank it. Ha
asianrelrel 1 week ago
Just did this and it did not come out right :(
organicgirl6 1 week ago
The ratio depends entirely on the cocoa content of the chocolate. So you could do more water than chocolate, if its really dark chocolate. Recipe adjusts to the cocoa fat %, basically.
JoseAlbn 1 week ago
I make this with 100ml of water and 117g of chocolate and it works perfectly every time
LegoLaddieProduction 3 weeks ago
he's got hair!
Avidcomp 1 month ago
I tried with 1:3 and it worked, but it yielded a small cup of mousse out of a whole bar...so I'm thinking maybe more water next time :)
Hey, and I used white choc too! (in case some of you are hesitating whether to try it :P)
droseto 1 month ago
3 people are dumb shits!
squebyzebra 2 months ago
THE MOUSE IS A LIE !
no seriously, just lost 3 packs of chocolate :(
some things are better left for the chef's.
121990b1 3 months ago
@121990b cafefernando(dot)com/the-best-chocolate-mousse-of-your-life-under-5-minutes/ check that blog entry, it has a written recipe and instructions for this technique.
leighiauy 2 months ago
OK - the recipe I read just said equal quantities of chocolate and water. Firstly the annoying thing is when someone just says 'chocolate'....what kind?? So I used belgian milk chocolate which didn't work, so I used 2 parts milk to one part water and this almost worked, it thickened slightly but not enough - I reckon 3 parts milk chocolate to 1 part water would definitely work. I'm not a huge fan of dark chocolate so milk works better for me - but you have to adjust the quantities!
nanefy 5 months ago
Great video!
coolliger 5 months ago
one question....the pan was hot ????
MrSebcook 5 months ago
@BloominHestonthal I saw you on TV last night explaining your recipe for herb-encrusted pizza. I did like it but blimey, I thought you were taking the piss when you said to “roll out the dill dough”.
PeasLoveHarmony 5 months ago 2
I just tried this. Added a bit of honey at the very end and everything just popped. It's slowly starting to water, but I'd imagine if you keep it in the fridge for 20 minutes before serving, that won't happen so quickly.
It has a a more 'mousy' consistency than any mouse I ever made before (and I think I slightly overwhisked mine).
But do try this, it is dead-simple, and cheap, and if you have chocolate at home I don't see any reason not to.
PutBoy 6 months ago
AMAZING!
unreal5892 7 months ago
can you use an electric whisk
EuanHall123 7 months ago 2
Just funny to see him without gasses and with hair mayeb he looks the way he does know to look more mad sciency also with the white coat
crazypaste 7 months ago
Will it split if you over wisk it like you would whipped cream?
gourmetmusician 8 months ago
@gourmetmusician yes. It will become grainy.
saturn47 7 months ago
Oh my goodness!!!
Fitange 8 months ago
I have just one word to describe this: A-M-A-Z-I-N-G!
vipstyle2010 8 months ago 2
While watching the vid, press 7 for two seconds then 9.
kimosabesun 8 months ago 21
@kimosabesun
XD
JosiahPlummer1988 2 weeks ago
thank you
ThePrettypolly 8 months ago
dude heston's got hairrr lolol
kdg5636 8 months ago 3
If you guys try this the recipe in the description is off. The ratio is closer 1:3 (water:chocolate). Also you can't let this sit at room temperature. The warmth will make it too soft.
chefkoo 9 months ago 5
@chefkoo Wish I had read this first. I just tried this a minute ago and was whisking forever and the only consistency I could get was of cream and not even whipped cream. The end result was more like chocolate soup. It was still delicious though and really chocolaty. I used milk chocolate and I wonder if that might have had an effect on it. I'll try a 1:3 ratio next time.
atviking 9 months ago
Wow that's probably the simplest choc mousse recipe ever!! To think it came from heston of all people!!!
Hannahmt19 9 months ago
@Hannahmt19 He didn't. Herve This came up with this. Says so in the description and video.
atviking 9 months ago
lmfao heston's got hair!!!!
kdg5636 9 months ago
why is the audio slightly off sync?
houchi69 9 months ago
At first it didn't harden but I reheated it and added a bit more chocolate and it worked.
Very cool! Next time I make this i'm going to steep mint in the water before adding the chocolate.
Mhew1 9 months ago
I tried it and its great! You could also use Carob chocolate suplement if you are allergic to chocolate, it works too... of course not the same as real chocolate, but it will have the same mousse texture
danielmartinex 10 months ago
press 9 to see the best part :)
MOLLASUND 11 months ago 2
can anyone recommend what kind and brand of chocolate i should use to get the good results?
SugarKatie 1 year ago
@SugarKatie i would say a dark chocolate, with at least 60% cocoa or more. i use an 85% which is plenty should be fine, brand is irrelevant really just dont get something with nuts. usually the higher cocoa percentage the more expensive it becomes.
shifttradition 11 months ago
@shifttradition Brand matters in terms of flavor and taste. For instance, Scharffen Berger can be a little acidic with their semi-sweet, while Ghiradelli is a bit mellow in acidity, though sweeter because of it. So the rule of thumb here is just buy the chocolate you like, but making sure it's plain (without nuts, as you said).
mikenike504 6 months ago
It worked for me. I used horribly expensive 70% chocolate and the given ratio of. 270g chocolate, 230g water. I halved the quantity so I could try a second time if it failed. It is very rich. A little goes a long way. I stuck my saucier pan over water boiling in a pan below so it was easy to whisk.and rather than pouring it out, I could move the saucier directly to the ice bath. Served in a meringue shell with 1/2 a teaspoon of this and orange liqueur sabayon. It was magic.
DrTinaSchmina 1 year ago
This comment has received too many negative votes show
this was done for april fools ages ago, I can't believe you guys are actually taking him seroiusly.
valdezmiguel2 1 year ago
@valdezmiguel2 think you might have got that wrong, my friend. This is one of his established recipes.
shaherrazam 1 year ago
@shaherrazam no, you're a gullible fool or an asshole trying to spread lies.
valdezmiguel2 1 year ago
@valdezmiguel2 I'm only basing my theory on the fact that a) it's in one of his recipe books, b) it's on his website, c) it's an old tried and tested recipe and d) is on other websites, e) you can watch him here actually doing it, f) many people have done it and g) it works. Not much to go on, I now, but given the choice between believing him and believing you, I know where my money's going.
shaherrazam 1 year ago
@shaherrazam is he paying you, or do you just like to deceive people for fun? you are perhaps the worst human being alive at this moment. I cannot believe you.
valdezmiguel2 1 year ago
@valdezmiguel2 I literally made one about five minutes ago. Perfect. I think maybe you're either winding me up or you're just very weird.
shaherrazam 1 year ago
@shaherrazam God damn. You are relentless in your pursuit of causing people undue stress and rage. People, please understand that Heston put this up as a JOKE; this SCUMBAG is trying to fool you. Do not believe his lies.
valdezmiguel2 1 year ago
@valdezmiguel2 I'm a bit bored of your paranoid fantasy now. You're either trying to wind me up or this is a big joke. Either way, it's got a bit boring now. Just try making the recipe and then you'll see how it works.
shaherrazam 1 year ago
@shaherrazam It works! And its completely delicious too! I've read about this method on a ton of cooking blogs. Seems like someone got a little carried away trying to 'prove' you wrong :P
shamalakable 1 year ago
Dark or milk chocolate?
dthejc 1 year ago
if it doesn't work, whisk more furiously. If it still doesn't work, cut down on the water.
biofire 1 year ago
Yeah, Heston, it seems, is a cooking idol and somewhat of a sex symbol. Kinda nice really how he is so down to earth and NICE! He is definitely my pin up celeb
Ladibela 1 year ago
GOTTA LOVE HESTON!!
QTpie1991 1 year ago
thats an arm workout...
BloodyGaaraOfSand 1 year ago
I think Heston is the best! Hey have any of you seen Heston feasts? He makes the most awesome things like a hansel and gretels gingerbread house in the fairy tale feast. Ohhhhhhhhhhhh it looked sooooooooooo delicious! I would pay a million pounds for him to make me one of them! He is so cool! :)
XNinjaxDragonX 1 year ago
Heston gives the one finger salute at 1:45
NamcoVision 1 year ago
just made it!!!
beewi 1 year ago
Yum!
moore79 1 year ago
I find this works better by sticking a rampant rabbit in and pissing off for a few minutes.
maganashi 1 year ago
Is it possible to replace some of the water with some liqueur? I was thinking about maybe adding a dash of Cointreau as that would give some sweetness to the mouse and also the orange zing
gardkarlsen 1 year ago
@gardkarlsen
I would be very interested to try it. I do have to say that i'm no chemist so I do hope that the alcool would not affect the effect to much. Also depends if we want to keep the alcool or not.
Put it in the pan while the water boil and you won't get the alcool. Put it after wisking for a bit and you will get the alcool taste to. Worse come to worse. We could use a biscotti soaked in liquor at the bottom of the plate and drizzle a bit on before serving.
mukmukmeguil 1 year ago
my arm hurts after that. try using an electric mixer
delaboy1234 1 year ago
this is soooooooooo easy if u have an electric beater :)
TheGhastlybaker 1 year ago
he looks so young
eddieinbeddie 1 year ago
Hmmm.... that looks tasty.
MushroomMai 1 year ago
i gave up on the whisk after 30 mins flatout lol. i used the electric ones for a further 10.. still couldnt get past the double cream stage. i added cream... still nothing
THEfreshIMBER 1 year ago
@THEfreshIMBER did you use the right ratio of chocolate to water? i found 1:1 with possibly a little more chocolate than water worked well for me
svenbarlev 1 year ago
i love the close ups in these programmes!
hellonpluto 1 year ago
@ everyone - does the recipe need the water to be hot when it's first put in the pan? It's not mentioned in the film, but the video seems to show hot water.
anbocp 1 year ago
@anbocp put the water in a hot pan add the choc and whisk while heating!
castorel 1 year ago
it worked! very easy!
fgdh07 1 year ago
1:45 sexiest finger lick ever lmfao
vikkyfishwick 1 year ago
he looks like he's miming at the beginning of the vid lol
isop9021 1 year ago
What you have to do is replace the water by orange juice and you will find it is much better and taste better, you can also add some grand Marnier if you like
MrJackweisz 1 year ago 2
OMG HE HAS HAIR!!!
LOL!
dolphindreamer95 1 year ago 2
how long do you heat it in the pan for?
izzy268 1 year ago
@izzy268 until the choc is completely melted
castorel 1 year ago
How much ice do you have to use ?
kyleslings 1 year ago
@kyleslings half bowl
castorel 1 year ago
Chocolate Chantilly, not chaunti, or chanti
theoya 1 year ago
chantilly
Mingus853 1 year ago
Did he say "chocolate shaunti"?
I know I spelt it wrongly, can anyone tell me what he actually said?
It is a french word for sure.
HKichen 1 year ago
Comment removed
biofire 1 year ago
thanks!
HKichen 1 year ago
Outstanding video.
flintsword 1 year ago
This comment has received too many negative votes show
ITS NOT MOUSSE BUT CREME
marcel709 2 years ago
no, theres air bubbles in there. it is a mousse
ac3jc 1 year ago 3
a mousse is made with eggyolk egg white whippedcreme and chocolate
although the better version of it....
marcel709 1 year ago
mousse isn't a recipe. It's a texture. When you achieve that certain texture in a dish you call it a mouse. There are many mousses that don't contain cream, eggs, or chocolate.
chefkoo 1 year ago 37
Im only 12 and it worked out for me so anyone who couldn't make it ... you need to whisk more
WhiteChocoLilHamHam 2 years ago 58
@WhiteChocoLilHamHam i used to make chocolate mousse when i was 12 too. it was the fucking cats tits
hellonpluto 1 year ago
@WhiteChocoLilHamHam
You are 12 and what is this?
519573 1 year ago
Hey if i used chocolate chips would it make a difference and would it melt if i didnt freeze it?
WhiteChocoLilHamHam 2 years ago
@WhiteChocoLilHamHam Nvm tried this today and it worked perfectly though i'm not sure if it's suppose to just taste like melted chocolate but it's still good ..
WhiteChocoLilHamHam 2 years ago
3 parts chocolate
1 part water
ahpadt 2 years ago 2
how much chocolate? how much water? equal?
misu3rd 2 years ago
i love this! it works! really you gotta try this. but you only can use high percentage dark chocolates. Milk chocolate....i think it doesn't work. it tastes PURE CHOCOLATE-Y flacour. no cream no other stuff. I think this is quite healthy because of the antioxidant of the chocolate
carineY4ever 2 years ago 2
It`s work. You must using a high cocoa percentage chocolate. I used 70% dark chocolate in proportions from describe of the film.
unpeudemode 2 years ago
This comment has received too many negative votes show
this reciepe is a sham it does NOT work!
I have tried this five times and yet it still doesn't work!
anak6 2 years ago
how much water to choc do you use? and can you use milk chocolate?
virtuosolomon 2 years ago
does this actually work??
Cherryblawsome 2 years ago
Using bitter chocolate results in surprise surprise a bitter mousse. Using milk chocolate is YUMMY!!!
mrsryanross1231 2 years ago
this is almost exactly like a whipped ganache which is equal parts heavy cream and chocolate. He used water and called it a mousse, but it's still really cool cause I didn't know it would work!
Vipterm 2 years ago
This was amazing. I tried this the other day and i was speechless and angry. I wish i new this when i was working at a restaurant where i made so much mousse. The only problem to this is, depending on the chocolate you use it can be really strong.
steveoo21 2 years ago 2
This comment has received too many negative votes show
this just in fat duck is serving pig feces in some of their dishes, hence the out break
TRISTARENT1 2 years ago
This comment has received too many negative votes show
this just in your mum sucks pigs penises hence the outbreak
hanfiking 2 years ago
big ginger eyebrows muahahaa
greatorderofchaos 2 years ago
1:21 = Sex Face :D
retroremo 2 years ago
i loled :)))
dieseluk2k 2 years ago
I just did this with 100g of milk choclate and a dl of water. It was way to sweet. Next time im going to use half 70% and half milk choclate.
hillhulll 2 years ago
That is fail my friend, try to use a 4/5 ratio of water:chocolate
SDSDVC 2 years ago
Why would you do chocolate and water if you want milk chocolate?
Use 70% and cream, or add a pinch of coffee powder to your milk choc and water mix
p3rs0nan0ngrata 2 years ago
@p3rs0nan0ngrata because he says in the video that cream ruins the purity of the chocolate.
Omnislash2000 2 years ago
Yes, but he is using a chocolate with a high cocoa percentage.
As you get closer to white (via milk), the addition of cream - and eventually of butter - will complement the chocolate.
p3rs0nan0ngrata 2 years ago
can ya use an electric whisk?
HaunterV 2 years ago
Yes, but be careful to check regular, or it overwhisks and go's very dry and.... well urgh.
gilbertgodlyddd 2 years ago
lol trial and error and notes! notes based on amounts, brands and cocoa content
HaunterV 2 years ago
i was whisking it for 45 minutes and i realized that i forgot the ice part :(
iamnotfood902 2 years ago 5
You can get the mousse without the ice...but you still have to wait for the cocoa crystals to form...and ice makes it a lot faster :P
pitamupau 2 years ago
lmao
HaunterV 2 years ago
This comment has received too many negative votes show
why did he shave his head and start wearing glasses. or is this sombody else
kendjo 2 years ago
considering how old this is, he may have lost his hair and lost some sight capabilities.
iNfx1 2 years ago
Time has its tricks :P
pitamupau 2 years ago
Awesome. would you have to serve it immediately or can you rest it in the fridge for a while before serving just like a regular mousse?
gobipapaji 2 years ago
Just like a regular mousse I would assume, though I've never made it. So long as it's kept chilled you shouldn't have any worries.
wahoo202 2 years ago
serve it whenever you want. i don't see any reason why sitting in the fridge would be a detriment
chefkoo 2 years ago
I rested it for a day.
The beauty of this is that you can try flavoured liquids. Ice filtration reaches new heights with this dish.
p3rs0nan0ngrata 2 years ago
i got strawberry flan tonight but ill be making this tomorrow night and ill let you all know how it goes:D
ltkirby1989 2 years ago
This has been flagged as spam show
LRon: I understand your concern but I believe you are very wrong. If you went to his restaurant, The Fat Duck, you'd understand that the menu offers more than the small (and according to my opinion fantastic) and suprising options which you would find lots of in the tasting menu. The best dish I had there was actually a skillet of macaroni with truffles, which I believe came with braised pig's neck. In his latest book you'll also find a variety of much more hearty dishes, check out Beef Royal.
chrisnicolaisen 2 years ago 2
Holy shit, that IS fucking amazing
noticketsonme 2 years ago 2
i tried this, turn'd out great.... tasted amazing, but got no idea where to use it really
puremage000 2 years ago
Why H2O !?!?!?
commmenterthecomment 2 years ago
I just tried it and although it thickened, it did not come together like a mousse. Any idea why that happened?
tobey72 2 years ago
did you whisk hard enough?
kaikahitonari 2 years ago
at 1:45 he gives the 1 finger salute to all the viewers.
Majortom71 2 years ago 2
i just made this 30 mins. ago. and it did not taste like watered chocolate, it actually tasted very delicous.
i believe that you need to make this e few times before it's perfect. i gave it a little to much in the bowl with water.
raquisa 2 years ago
This comment has received too many negative votes show
Why do Heston Blumenthal's "feasts" always end up in a couple of blobs of something unidentifiable on a square of warmed Welsh slate? I dunno, but where I come from (reality) a feast is a big slab of beef surrounded by loads of other dead things - with a bit of parsley on the side. Not a garnish which weighs less than your wallet but costs more than you keep in your wallet.
LRonCupboard 2 years ago
Quality>quantity.
or at least this is what i would assume, i cant really test the theory since i have no money
goomb 2 years ago
Greedy guts- hehe!
Only joking...
thegreatbasher 2 years ago
Comment removed
chrisnicolaisen 2 years ago
Comment removed
chrisnicolaisen 2 years ago
you got to admire Heston Blumenthal using the past to influence his recipes, you should check out his 24 hour steak recipe it's really really good
mktriton 2 years ago
YUM! I must make this - I love choc, so choc with just water must be ok!
detoxcute 2 years ago
Woudlnt this taste like watered down chocolate? If you ask me, you get no points for cooking things that are "cool" (which it is very cool)... I believe its interesting... n maybe a fun thing to try n cook, but the taste woudln't be that great? Food should be honest and come down to taste.
Boon8321 2 years ago
Just like traditional chocolate mousse is chocolate watered down with cream?
Instead of spending your time complaining here, go do it. Water, chocolate, nothing else.
runeketa 2 years ago
or you could do the easy thing and buy it from tescos =)
dogs4lifeluvem 2 years ago
GINGER
invertedchords 2 years ago
Comment removed
slinkymalinky21 2 years ago
What they don't show you, is that there is a fine balance, cause the chocolate cools down and become solid. fast.
xql22 3 years ago
How necessary is the ice? I'm thinking of trying it without the ice, but I'm worried it's going to be some massively essential part of the process.
wraith696 3 years ago
The ice cools it down faster
You have to wisk continuously and strongly until the mixture is thick like semi whipped cream so if you dont use the ice you'll be whisking for a long long time, possibly forever if its a hot day outside
Scyptnex 3 years ago
I would dominate the shit out of that.
evrich 3 years ago
Wow! This is a great recipe.
Great for people who have egg and dairy allergies/intolerences (use dairy free chocolate) or who need to lower their cholesterol levels.
indigoblu22 3 years ago
So the correct proportion should be 2 parts chocolate to 1 part water?
ClassicalMMAChef 3 years ago
it says in the description of the video "270 ml. water to 350 grams chocolate".
so basically a typical bar of chocolate is 100g and so that would mean using 77ml of water :D
so no, not quite 2 parts chocolate to 1 part water
ltkirby1989 2 years ago
You are correct, but I did try it with a 2 to 1 ratio because I was scared to not whisk it properly and leave a watery mess. It actually worked pretty well. My two learnings for next time are to mix a bit of milk chocolate with my dark chocolate because since there is no cream the flavor is too intense. The other is to stop immediately after you reach the mouse consistency, if you overwork it it becomes one huge chocolate truffle.
ClassicalMMAChef 2 years ago
nice vid,if you like this shit chec out anything of marco pierre white(marco cooks for...)
barrykwaaitaal 3 years ago
The man's a genius!
brogansbarbers 3 years ago
hehe, he's like a scientist
fourcolourblack 3 years ago
i love this guy
jahlove111 3 years ago
Does it really work?
zbluetooth 3 years ago
Guys, I used 100g of both amilk and dark chocolate for mine. But alass it just would not thiken atall, even with an electric whisk. What could I have possibley done wrong?
thegreatbasher 3 years ago
ok then child.
Jimmy19888 3 years ago
try to melt the chocolate, then add water bit by bit, until you get the wanted thickness. worked perfectly for me that way :)
aikon235 3 years ago
I don't quite understand, plz explain.
thegreatbasher 3 years ago
did u melt the choc in a bain marie???
arsenal4lyfboi 3 years ago
yeah
aikon235 3 years ago
klkl cheers mate u a chef?
arsenal4lyfboi 3 years ago
yes
aikon235 3 years ago
nice 1 so am i where do u work n wot standard are you at (rosette 1,2,3)
arsenal4lyfboi 3 years ago
You can also just put the mixture back into the pan, add more broken up chocolate, and continue as if you were starting afresh.
p3rs0nan0ngrata 3 years ago
It worked. However, a 70% cacao mousse will be a bit overpowering. I advice half milk chocolate ( 30% cacao) and half bitter chocolate ( 70%).
Fakkan 3 years ago 3
My advice was wrong. Always use chocolate with at least 65% cacao. If the taste is too strong, serve with slightly sour fruit ( passionfruit for example).
Fakkan 3 years ago
So are you using cacao butter or just chocolate, and also using baking chocolate as well?
BadAssChopper 3 years ago
It took me five minutes. My hand hurts from whisking. 100 grams 70 % cacao chocolate, 100 grams baking chocolate, 100 grams (1 dl) water. Be careful not to whisk too long, It got a bit too hard.
sveur 3 years ago
Sorry but thats not a real chocolate mousse, the cream is giving the texture and the flavour!!
lx343 3 years ago
Heston Blumenthal never said this was chocolate mousse. The recipe is Chocolate Chantilly, which has a texture resembling chocolate mousse.
jbcada 3 years ago 5
Interesting.. Very easy way to make chocolate mousse.
omglemmewatch 3 years ago
Cool stuff even if it has been around for a while. Heston Blumenthal is one of my favorite chefs plus he gets bonus cool points for properly crediting Herve This for creating the recipe. It's from Herve's book "Molecular Gastronomy".
Hobophobic 4 years ago 3
This has been flagged as spam show
u LOSER
atomicwombat00 3 years ago
we can't all spend our time cruising youtube for opportunities to call random people we don't know "losers". If we could all do it how would you know just how cool you are for doing it? Wait, it's "u", not "you". For a second there I remembered I could spell.
Meleu 3 years ago
This has been flagged as spam show
im sorry dad, next time i wont call anyone a loser and ill spell you correctly.
EXCEPT FOR U FUCKING CUNT
atomicwombat00 3 years ago