The Art of White Chocolate Mousse | Mastering The Techniques of Fine Cooking
Succeed with white chocolate mousse on every level by understanding the how`s and why`s and all different types and techniques when making white chocolate mousse
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white chocolate mousse explained 4 different ways through three different techniques by a Michelin star chef
Once you watched this video you will know everything there is to know about how to successfully make every white chocolate mousse technique there is
I demystify white chocolate mousse types and techniques for you and tell you its history and other stories and show you every tip and trick as used by the worlds best chefs.
The goal is to help You to make white chocolate mousse in your own kitchen so you end up cooking like a Michelin star chef in your own kitchen
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Version one
White Chocolate mousse with Drunken Plums
You need for the chocolate mousse
70 ml milk
1 tablespoon vanilla essence
1 leaf of gelatine soaked in cold water
100gm white chocolate
150gm whipped cream
White chocolate shavings to garnish the dish
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For the plums you need
2 tablespoon of caster sugar
1 cinnamon stick
75 ml red port wine
200gm plums (use cherries as a replacement)
Version Two Gelatine free
50 gm soft Butter
2 Eggyolk
50 cl grand manier or Cointreau or liqueur of your liking
90 gm White chocolate
200 Whipped cream
Version three
130 gm white chocolate
1 egg
1 leaf of gelatine soaked in cold water
50 cl grand manier or Cointreau or liqueur of your liking
300 gm whipped cream
Version Four
Crème anglaise for milk and white chocolate mousse
120 gm single cream
120 gm milk
4 egg yolks
½ a vanilla bean
To finish white chocolate mousse
240 gm white chocolate
1 leaf of gelatine soaked in cold water for 5 minutes prior to dissolving it in the hot crème anglaise
230 gm whipped cream
Optional ; Flavour options 2 tbsp. Cointreau or grand manier or similar type on liquors (cognac, malibu etc)
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