This has been a true game-changer for me! Thank you so much for these precious tips! I’ve learned that details surely matter! Standing ovation to your admirable work!
@dallaschocolateclasses2024 Жыл бұрын
I’m so glad to hear! And thank you so much for your comment.
@nicholasmacoretta74695 ай бұрын
I followed Julia Childs recipe to a T and would always get the beautiful billowy and flowing mousse when setting that I see in your videos. Having watched so many people make it before and have a much thicker, stiffer mousse before setting I thought I was doing it wrong. This video puts my mind more at ease.
@dallaschocolateclasses20245 ай бұрын
So glad! Thank you for the comment!
@xd_sama20382 жыл бұрын
Amazing I always over mixed my webbing cream which lead to the mousse to saperatr
@dallaschocolateclasses20242 жыл бұрын
I’m so glad it helped! Thanks for commenting and please do share any other experiences.
@butteryum3 жыл бұрын
love your suggestion to not over whip the aerator. really enjoying the voice-over format too!
@dallaschocolateclasses20243 жыл бұрын
Thank you, Patricia! I'm trying to address those problems I see most often. :)
@islamin-our-hearts15 күн бұрын
What is your opinion about chocolate mousse which is done with pate a bombe, and what do you think is the best recipe for chocolate mousse?
@dallaschocolateclasses202412 күн бұрын
Hello! Thanks for your question. I do like those mousses, yes, but don't often make them. I feel I can get the chocolaty and creamy texture I want out of something that's simpler. Best recipe? That's so hard to say! I translated and adapted a recipe by Philippe Conticini that's my go-to, so probably that one!
@DavidPospech6 күн бұрын
Nice explanation.What’s the percentage of cocoa butter in the chocolate?.Thx
@dallaschocolateclasses20245 күн бұрын
Thanks for your message! For the Valrhona 61% cacao Extra Bitter, it's 10.2% cocoa butter.
@j565tyty2 жыл бұрын
This was super useful thank you!
@dallaschocolateclasses20242 жыл бұрын
You’re welcome, I’m glad you found it helpful! Chef Zach
@sreedevil74678 ай бұрын
Thank u for the valuable inputs😊
@dallaschocolateclasses20248 ай бұрын
My pleasure 😊
@Butterbugs8 ай бұрын
Wonderful video! Thank you. What do i do if it splits? Is there any way to fix it?
@dallaschocolateclasses20247 ай бұрын
Thanks for your comment and question! You could try folding more whipped cream into it, just be sure not to deflate it by overworking it!
@user-jz2rx9zh1p5 ай бұрын
If the chocolate mousse is runny after refrigerating then do I whip it again?
@dallaschocolateclasses20245 ай бұрын
If a chocolate mousse hasn’t set to a spooning texture, or especially remains runny, after it’s been refrigerated then I would say the mousse isn’t formulated properly. Whipping it when it’s chilled may help bring some body to it but probably won’t result in a properly textured mousse. What was your recipe? Please provide the exact chocolate you used.
@greensofa32348 ай бұрын
how do i make it so that u can see air bubbles inside the mousse?
@dallaschocolateclasses20248 ай бұрын
There are two possibilities: use egg whites instead of cream to lighten the mixture. Ensure you have stable beaten egg whites. Also, do not pipe the mousse once the egg whites are folded in but instead gently pour it into a serving dish. Piping can constrict the mousse and deflate the air bubbles, making the mousse more dense.
@aliciankondi3089 ай бұрын
What do you do if it’s too runny ?
@dallaschocolateclasses20249 ай бұрын
Hello. You can always melt more chocolate into the mixture until it thickens to the consistency you want.