Triple Chocolate Mousse Recipe

Triple Chocolate Mousse Recipe


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  1. thank you very much for all your fantastic recipe ๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹

  2. Quick advice.. When you mix whipped cream with dark chocolate, the latter has more cocoa butter than milk or white chocolate and therefore gets hardened faster than the other two. That explains the different textures of your mousses. My point is, when incorporating the whipped cream, your dark chocolate mix can be between 35-40 Celsius degrees. This way you make sure it's silky and smooth. Or of course make it with a creme anglaise base and you have the best mousse ever ๐Ÿ˜€Great recipe, thank you for the video! ๐Ÿ™ ๐Ÿ‘

  3. maybe not use boiling water? your dark chocolate/cream mixture looks disgusting… you did let it get way too hot… otherwise not novel but nice recipe and decent video editing

  4. They look divine and cute! The three layers look pretty but has their own particular taste! Best of three worlds!
    Lots of hearts from a small baking & cooking youtube channel! โค๏ธโค๏ธโค๏ธ

  5. Thss chanel always comes with delectable sweets, must get millions of subbiesssss how temptinnnn it looksss & here my tummyyy start growlinnn againnnnnn want to eat right wayyyyyyy…๐Ÿคฃ๐Ÿ™‚๐Ÿ™‚๐Ÿฝ๏ธ๐Ÿฝ๏ธ

  6. A good thing I've learned is put jam in the bottom, and the chocolate on top, and give a whip cream swirl on the top! It is really yummy

  7. There is a problem with the dark chocolate mousse. You can see the texture is off compared to the other two. The ganache (cream and chocolate mixture) wasnโ€™t mixed properly, you can see the grainy texture, and it was too cold when you added it to the whipped cream.

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