- It's the day of. You've got guests coming over, maybe you're trying to
impress a significant other, maybe it's Valentine's
Day, whatever it is. Nothing is gonna wow them more than this super easy-to-make
chocolate mousse recipe. You could be done in under one hour, it's that simple to make, and it is incredibly delicious. You, your guests, whoever
is gonna absolutely love it. To kick off this recipe, we need to get a double boiler going. Sound good? Let's cook. Go ahead and take a large metal bowl, bring it over to your cooktop. I've got a medium-sized
sauce pot halfway filled up. It's simmering on low heat. Add your bowl right to the top of that, and then go ahead and put in
your semi-sweet chocolate. Then immediately start to move it around using a rubber spatula. Don't worry, it's not gonna burn. That's the beauty of the
double boiler, my friends. But it will melt very, very quickly, so continue to scrape the
sides, move it around. Here's a look at the consistency. Just beautifully melted chocolate. Nothing much more to say but that's exactly where you wanna be. It's smooth, no chunks, nothing like that. Head over to your countertop. I've got some cold unsalted butter that I'm gonna add right
to the melted chocolate. And then just continue to mix it in, stir it until it is completely melted. You'll know it's melted because
it'll be nice and smooth. And it will also thicken up a little bit, so don't freak out if you
think that it's overly thick. No worries, my friends. And at this point we've
got some egg yolks. I'm gonna switch over to a whisk because I need to beat those in. We're gonna do it one egg yolk at a time. If you do need help separating these, be sure to check out
my creme brulee video. I show you how to do it
in two different ways. Go ahead again, add it in,
one egg yolk at a time, until it is completely whisked in. Again, don't add the next egg yolk until the one before it is mixed in. Give it one last final stir. We're just about finished here. Again, it will continue
to thicken up a little bit even after the butter. We're heading over to our stand mixer with the whisk attachment. We're gonna add in some egg whites because we need to make a meringue. So on medium speed what
we're trying to do here is get it to soft peaks. This is gonna take in between
three and four minutes to do. We know it will be at that
perfect soft peak stage. Just stop it, pull it up. If you notice sort of the peak at the top is falling down and not standing up, we know we're in really good shape. That's soft peaks. Go ahead and put the stand mixer back down and continue to go on medium speed, and then slowly pour in
some granulated sugar. This is gonna help
stabilize it at this point, and it also helps sweeten it up. It will begin to look like a nice, thick, smooth whipped cream. This is great consistency. Let's take a look after
three or four more minutes. Lift it up, we've got
beautiful stiff peaks. We know they're stiff peaks. Let's turn it here real quick. See those little points? They do not fall over at all. This is the exact stage that
you want this meringue at. Take it off, we're gonna
go next to the chocolate. You may see some recipes out there that use a little bit of cream of tartar in that meringue that helps sort of
stabilize the egg whites. If you whip them correctly, starting on medium,
getting them to soft peaks, slowly adding in the sugar, then getting them to stiff peaks, you won't need it. And it's all about understanding these fundamental techniques. Commies, I say it in every single video. Once you start implementing
this into all of your cooking, your homemade food from scratch is gonna blow the doors off
anyone else, I promise you. Better than restaurants,
better than stores. You can do this. Next, what we're gonna do is add the meringue right to the bowl with the melted chocolate,
eggs, and butter. Pour all of it in. Be sure to scrape all the sides. Once it is in there, this part is so, so important, you guys, because all you wanna
do is gently fold it in. Do not whisk it, do not smash it down. That is not how you
make a chocolate mousse. You have to fold it in. It's probably gonna take three
to four minutes max, okay? Just have some patience
and continue to fold it in until it's smooth, until the meringue and the chocolate are completely combined together. Once it is at this point,
we need to refrigerate it. So go ahead and knock off any leftover chocolate and meringue. Just simply put it in your refrigerator. It's actually only gonna
take about 45 minutes for this to set. You may see other recipes that talk about two hours, three hours. No, no no no. 45 minutes, it's gonna come together, it's gonna be perfect consistency to serve up a mousse au chocolat. Or just chocolate mousse. Okay, with about 10 minutes
left in that chilling process what we're gonna make is
some homemade whipped cream. Here's how simple it is to do. Add some cold heavy whipping cream right to your stand mixer
with the whisk attachment. Next, hit it with some sugar, followed up with some vanilla. This ratio will work if
you scale up or scale down. Go ahead and crank it
onto medium-high speed, just like the meringue. It's gonna be nice and thick and form that perfect consistency. Same exact thing. We're looking for stiff peaks here. It's absolutely beautiful. Go ahead and set it to the side. And now at this point let's pull back out our chocolate mousse. It looks perfect, nice
and firm, and it's set. Now to scoop it out what I like to do is I've got a little pot of hot water. Just dip your spoon in there and then you can simply scoop it out. You can use a scooper, make a little cornel like I'm doing here. Or you can simply just jam as
much into a cup as you want. So now let's plate up
and move over to slow mo. I'm gonna be serving
this up in a clear glass. That's pretty traditional if
you look at any mousse recipe. They put in a wine glass
just like I'm doing here, or in a regular glass,
or even a smaller jar. Whatever you wanna do. So go ahead and place it in there. You can sort of push it down
and add a little bit more. That's exactly what I did. Add in a nice dollop or, I guess, a little pipe of whipped cream. And man, berries just make this recipe. Hit it with raspberries,
blueberries, blackberries, strawberries, a combination, whatever. I always like to finish
with a little greenery, so hit it with a bit of mint. Go ahead and break in a little
bit of semi-sweet chocolate. But if this is too much for you and you're looking for a
little bit simpler recipe, just do whipped cream and
shave in some chocolate. Super simple, still
delicious, looks fantastic. And check out this beauty. (upbeat music) I promise you, you will
be thanking me later when you serve this up and anyone who eats it goes nuts over it. It is that good. So you better like this video, and please, please, please
subscribe to my channel. Check out this video 'cause
you know it's super good. We'll see you on there. (bright music)
