We are Sorted,
a group of mates from London, exploring the newest and
best in the world of food, whilst trying to have a
few laughs along the way. We've got chefs, we've got normals and a whole world of
stuff for you to explore, but everything we do starts with you. - Hello, I'm Jamie, this is
Ben, and this is Fridge Cam. - And today, we're going
to make chocolate mousse, until it's coming out of our ears. Or antlers. - In front of us we have three
delicious chocolate mousses. Each one of them increases in effort, but does it increase in taste? - Ooh, I like that. - What I don't like is the
way you pluralized mousse. - Isn't it meese? - It will do! - It's meese. - We're gonna show you how to make each and every one of them, we're gonna compare them at the end, but first, Barry, which one did you make? - Instant chocolate mousse. And yes, this really is
instant chocolate mousse. All you need, five
ingredients, five minutes, and you've got chocolate mousse you can instantly stick in your mouth. And this is all I'm gonna need! Some dark chocolate, some maple syrup, vanilla extract, double cream, and two biscuits
from your nan's cookie jar. And all three of the
mousses are using this. First up, melt some dark chocolate, ask a friend to microwave it for you. (bell dings) While that's microwaving,
gimme some double cream, and you're gonna whip this to soft peaks. You're looking for Mr. Whippy peaks. Chocolate only needs about 30 seconds, and then you just let it
cook in the residual heat, and give it a stir so it all melts. This is all about timing. You can't add the
chocolate if it's too hot, so let it cool down slightly, then add to your mixer,
and then finish after. Take a break from your
whisking and add these two in, maple syrup, some very good looking vanilla extract. Add your chocolate, while we're whisking. Wow! I think it's key to point
out that your chocolate is quite hot, and your
cream is quite cold, so when the two go together, they're going to thick
up almost instantly, so keep whisking until
it all comes together, it's all one consistent color. Then you wanna get that into a piping bag, so you can make it look all elegant. Pick the fanciest glass you can find, and then it's all about confidence. Yeah, that's all right, happy with that. And then just garnish
with some shortbread. (all oohing) Instant, you see! - Are we claiming five
minutes is instant, now? It's just, I think, Trading Standards would probably have
something to say about that. That looks great, Baz,
but why don't we go down the more traditional route,
something after my own heart. Sure, you can make a version
of a chocolate mousse in just five minutes, but
wouldn't you like to go for the real thing? Something slightly more traditional? Well this is my classic chocolate mousse. And I'm gonna be using double cream, vanilla extract, and sugar, dark chocolate, some eggs, but only the white bits, and a scatter of shortbread
biscuits for fun. And to make my mousse all
airy, I'll be using this hand mixer. First up, I need to
heat up my double cream to a simmer in this pan right here. Once it's simmering,
I'll add in some sugar and some vanilla extract, and in the mean time, I'm
gonna chop up some chocolate. Having added in the vanilla and the sugar, take the pan off the heat,
then add in the chocolate. Leave it for a couple of minutes, for the chocolate to melt a little bit, give it a big stir up,
transfer it into a bowl and leave it for a couple of
hours in the fridge to set up. Now, whether you choose to believe that we actually waited for two hours, or had one that we made
earlier, it doesn't matter. This is what it would look like, nice and set up, after a
couple of hours in the fridge. Next up, the only real effort
required in this recipe is to whisk up two egg whites and then whisk up my cream,
so it gets all nice and airy. At first it might feel
a bit too stiff to whip, but once you get into it, it's great. And it's definitely why having
a machine makes it easier. Both bowls whipped up,
the last thing to do is to carefully fold the egg whites into the chocolate mixture
until it's all nicely combined. And then spoon it into, well the fanciest little
glasses that you've got. And when you serve it, make it
as fancy looking as you like, maybe, I dunno, scatter some
crumbled shortbread biscuits over the top of the
mousse, and of a board, because, it's what
people do now, isn't it? (all oohing) - See, I like that you've
gone from fancy glass to fancy little glass jar. I've just put it on a plate. The internet loves a
mirror glaze, and so do we. So why don't we do a mirror glazed, coated chocolate mousse dome. We're gonna need dark chocolate, double cream, and gelatin, and then for the glaze
itself, condensed milk, vanilla, cocoa powder, more chocolate, more gelatin, and we're also
gonna garnish with shortbread. And again, a mixer for the mousse, plus a wand to create a
smooth, bubble-free glaze. For the chocolate mousse dome, two different quantities of double cream, you can get the weights
and measures down below. The large amount, we're
gonna heat up in a saucepan until it is just simmering. The small amount we're gonna whip up to soft peaks in a bowl. We're also gonna take about a
teaspoon of powdered gelatin and just bloom it, with a splash of water. Bloom it. Technical term, make it wet. You can also just quickly
chop up some chocolate while you're waiting. Like with all three of
these chocolate mousse, we're not adding extra flavours, we're not adding any boozy flavours, or any orange, or any mint, this is just classic chocolate, so make sure the chocolate
you use is dark chocolate, and is a good quality. At the point where your cream is just about coming to the boil, you're gonna add in your bloomed gelatin, give it a stir, so that
all of that dissolves, and then pour it over
your chopped chocolate. Give it a moment or so
to melt the chocolate, and then stir it until
you have one beautiful glossy chocolate mix. And then let it come to
room temperature before folding in your whipped cream. And this is where chocolate
mousse starts to get fancy, we're now gonna place that chocolate and whipped cream mixture
into silicon molds. These are domes, hemispheres, on a tray, and then we can freeze them up. This mixture makes about 12. For our mirror glaze, two
things need to happen: the sugar, the condensed
milk, and 200 mL of water go into a pan, and come up to a boil. We're also going to take
the 10 grams of gelatin, and bloom that in a bit of water. Unless you're using quality
dark chocolate chips, then you'll want to cut
your chocolate squares into slightly smaller chunks
just like you did before. With the sugar mix bubbling, we're now going to add in vanilla, cocoa powder, and your bloomed gelatin. Give it a good mix, and
then you're gonna pour that over your chopped chocolate, which we put into the
beaker of the Triblade. Because when it's in there,
give it 30 seconds or so, and then we're gonna blend it
up until it is super smooth. And the reason for that is
it makes it really smooth, gets rid of any lumps of
gelatin or cocoa powder, but by doing it in the beaker
with the wand attachment, it doesn't aerate it too much. At this point, pass it
through a sieve into a bowl and then you want to let it cool to about 32 degrees Celsius. You want it at a temperature
where it's just gonna set the moment it goes over
those frozen mousse domes. After about four hours,
your chocolate mousse are completely frozen;
you can peal them off, place them on top of a
wire rack, over a tray. And this is the bit that's good fun. Once your mixture is at 32 degrees, you want to spoon it
over your frozen mousse, and they should just run and just set, pretty much at the same time. Into the fridge to set up again, and then we're gonna serve it on top of a bed of crushed shortbread biscuits. (all oohing) - Yeah, yeah, yeah, yeah, yeah, yeah. - Double layer. - We can talk about
them as much as we want. - We can ooh or aah,
but let's just eat them. - [Ben] Should we start with this one? And we don't even have to portion these, we've got one each, but
I'd say pace yourself. - No, I can't eat all of these. - Ooh, that disappears. That just disappears. - Does it? It's everywhere. - That can't contain
any calories whatsoever, because you put it in your
mouth and it just goes. - Mostly air. - It's full of air, yeah. I've got to say again, five
minutes, five ingredients. - Five minutes. Not quite instant, but five minutes. - Five ingredients, and elegant. I think it just looks the
part, and it tastes incredible. I'm not sure how classic
a chocolate mousse it is. It's a really light, airy,
whipped chocolate cream. But my goodness, is it good. - And now, right front this
looks like a commitment. - Why? - It looks dense. - But if you cut into it,
I think you should get what I associate more
as a chocolate mousse, and that kind of bubbly-ness throughout. - Cheers. - Cheers.
- Cheers. - Ooh! - Ooh. Isn't that just pure indulgence? - I would say, if you're
going to make this, find the smallest jam jar
or kilner jar as you can. It's super rich, but wow is that good. - I've committed to my chocolate mousse, I'm in there, and I'm loving it. - Whereas your one is light
and airy and full of bubbles, this is thick and rich
and massively indulgent. Well, I'm full, so, - Let's go home. - Let's just decide between these two. - This one, if we've got it right, should still be chilled in the middle, but it should no longer be frozen. We'll see, Unlike the first two, gelatin set. Cheers. - Toughest job in the world, this. Oh wow. That's not a chocolate mousse, that's like a chocolate velvet. It's so creamy. It doesn't feel airy,
you feel like a constant ongoing slab of silky chocolate. - You're not wrong, in the sense that I think a classic chocolate
mousse, like yours, has the egg white folded into it. And even though that is a very thick one, compared to that light one, at least it has the egg in it. Where neither of these two have the egg. This is more of a
gelatin-set chocolate mousse. Now, I'm in a slight conundrum here. 'Cause I actually think the
only mousse on the table, technically, is that one. And yet, if you think
about chocolate mousse as a light, airy, chocolate,
indulgent, rich thing, then I absolutely love the simplicity of that five ingredient. - If you're looking to
really impress someone, or a number of people, - And I think it's got
to be a number of people, because it's almost impossible
to make that for one or two. - So go for the chef-y
one, with the mirror glaze, 'cause people will think, "wow." - Stick a bit of booze in that one, then it's proper grown up. - The only problem with this one is if you make it ahead of time, how do you stop yourself from going in and having a little nibble? - There is always that. The question is, would
you go martini glass, jam jar, or on a plate? You decide by commenting down below, and tell us what you think. - Right, well I think the
biggest question from that was, mousse, meese, or mousses;
what's the plural? - Mousse-I. - Comment down below and let us know! - What is the plural of chocolate mousse? And then join us every
Wednesday, every Sunday, for more of this gold. Bye bye! - [Jamie] Mousse-y. - [Narrator] As we mentioned,
we don't just make top-quality YouTube videos, we've built a Sorted club where we use the best things we've learned to create stuff that's
hopefully interesting and useful to other food lovers. Check it out if you're interested, thank you for watching, and
we'll see you in a few days. (beep) - Mousses, or meeses? What's the plural of mousse? - [Man] Mice!
- Mi-- no.
