Welcome to show me to curry dot com.

I'm hit.

I'm a new job and today we're gonna show you how to make chocolate mousse that Doctor Mu's does not need any introduction.

Is this wonderful light, airy little rich.

But come on, it's dessert.

It's dessert and yummy.

Let's get started.

So we have ah, bull here.

We're gonna be using a double boiler method, which is basically a pot of water simmering on the bottom and a little mixing bowl that sits on top and that's gonna help us melt everything.

That's interval.

So we're gonna start off first with one cup of semi sweet chocolate chips and we have one tablespoon of butter and then we have two tablespoons of hot water and I'm gonna add two teaspoons of instant coffee.

You can use any kind of coffee you like.

We have like Ness Cafe.

You can use folders again any of your favorite coffees you can use, and I'm just gonna mix it and melted it.

And at its and now, like we said, we have a pot of water which is simmering right now we need it on an absolute low.

Bring it to a boil and then let it simmer, and we're gonna take this and the water is simmering in there.

We're gonna put a bowl on top, and we're gonna just mix this around until everything comes into us.

Smooth, smooth chocolate mixture.

And this will take a couple of minutes.

So this is a multi step process.

So while hotels doing that, we're gonna multi task.

And I got two large eggs over here, so I'm gonna separate the eggs.

The yellows are going to go on this, which is going to go on top of the double boiler, so we'll just separate it.

But the yellows here and but the whites in here, which are going we're gonna take care of later, into the yellows.

We're gonna add one teaspoon of sugar and happened.

It's ready for you.

And this is really nice and smooth chocolate sauce.

Almost.

So we're gonna take this off.

Be careful, taught, and we're gonna keep it to the side and make sure the chocolate cools down a little bit.

And next we have the egg yolks and the sugar.

We're gonna put it on the same double boiler, and we're gonna keep whisking it.

Basically, we're looking for a nice lemon yellow color to the egg yolks, and you don't want to step away from this and used to be a constant mix and this is ready.

Took about two minutes tude in two and 1/2 minutes, and we're gonna pull this off key.

Sir.

Chocolate mixture has cooled down and so little warm, and we're gonna mix our egg yolks into here.

No, we have the egg whites over here.

The two egg whites that they took out into this.

We're gonna add 1/4 teaspoon off cream of tartar any time you're working with egg whites and in a most type recipe, the cream to charter is what gives the egg whites and stability.

And once you whip them up, it kind of keeps him wind up and they don't fall flat.

So little secret little ingredient.

But it helps a lot with the texture on the eighth of a teaspoon of salt, and we're gonna use a beater and rip them until they're soft peaks, peaks.

And now we're gonna add two teaspoons of sugar to the egg rights, and I want to carry on beating them to let form stiff peaks.

Perfect.

So we need one coupled with cream, but someone take half cup off heavy ripping creep and rip it up.

If you want to take a shortcut and you're short on time or don't have been cream at home, you can also use cool Whip or like a nondairy whipped topping that's available in the frozen section.

And you just need a cup of that that works just as well.

So to this, you're gonna add half a teaspoon of vanilla extract and one tablespoon of confectioners or powdered sugar, and I'm gonna beat it toe from stiff peaks.

Yep, look at it.

Stop before it becomes butter.

Important tip.

So we have a chocolate mixture here, ready for us, and here's our beaten egg whites.

So what we're gonna do is just take a little bit of the egg whites and mix it in here and give it a good whip.

And that's just called lightning.

Basically, it's a technical lightning the mixture up, and then after that, we can put the remaining in and fold it in, so it kind of keeps that's lift someone first at 1/3 off it, and I'll just quickly makes it through that gets the mixture kind of smoother and softer in lighter and lighter.

Okay, the rest of it, Now we're gonna gently fold.

Listen, any time you're folding, and it's very important not to hurry up the process because otherwise you're gonna let the air out, and it's gonna all deflate and just flatten out.

You don't want that.

You want that lift to be there so you'll be very patient and very gently my kettle doing.

Just fold it in true for him.

And now we're gonna add in the whip cream, had a little little doing and continue to fold.

I'm sure your mouth's watering just like ours are, and see the chocolates become such a nice, yummy color.

It would start off really dark.

But with all this cream and with the egg whites become this nice, yummy color, it has a beautiful glaze on it, and that's you know that's what you really, really want and fight the urge to over makes.

Sometimes you'll see a small, small little lumps of whipped cream, and they'll be fine, I promise.

So once this is ready, um, we're gonna take a serving dish like this now moves has traditionally served an individual little servings portions.

So if you have this great or sometimes you can even do the little shot glass parfait glass type thing two small ones.

So if you have the time, if you have a party and you wanna impress somebody, you can put this inside of us a block bag and cut the snip the corner and just pipe it into wherever you're serving right.

But you can also put it in just like this.

We'll clean up the edges later.

Someone's it's poured into the seven dishes.

We're gonna put it in the refrigerator and let it set for at least two hours.

Minimum.

So And it goes And this unit.

So it's been two hours and, uh, Moses ready, Ready deep.

It's It's nice and set, so you can either serve it like this, or you can go a step further and you put some whipped cream on it, just like with nothing else to say except just digging.

Ready for that?

Um, um, uh, I hate to say this, but the coffee flavor?

Yeah, it takes it to the next level from a kid's dessert toe growing very grownup taste exactly.

And I don't know if you can see this.

Look how light and airy that ISS.

It's like super super light.

So when you dig in, there is just like this.

It's rich, but it just feels so light in yummy.

Delicious, right?

But having mentioned the coffee in it and there it is optional.

So if you don't like coffee for any reason, you know, just skip it.

It's really so be great.

Another thing we wanted to mention once we know there's eggs and distressingly and moose is made with eggs.

And unfortunately, there is no substitute for eggs for this particular wrist.

So no flexi powder, not on, not on this one.

Right?

And the other, I think point is that it's got raw eggs.

Moves again is made.

Withdraw eggs and whites whites.

There's nothing you can do about it.

So but for the folks are gonna enjoy it.

Yeah, I love it.

But you know one thing I do want to mention by fresh eggs, you know, you know you're gonna be using raw eggs.

Try to get the freshest eggs possible, and it's gives you a little edge, right?

We got us from our farm farm across the street.

Chickens made sure that, but yeah, definitely fresh eggs.

And you will love this.

Everybody will love this desert.

So enjoy the moose and join us again on another episode of Show Me the curry dot com, adding a pinch of spice to your life.