Click the link for classes and events with Chef Zach in DFW: https://www.dallaschocolateclasses.com.
In this video, I take you step-by-step through French pastry chef Ludovic (Ludo) Van Rompu’s techniques for his dark chocolate mousse recipe, discussing all his essential tips–along with mine–for a rich yet low-sugar chocolate mousse. All the details are provided, translated, and explained to ensure your success.
FOR A COPY OF MY WRITTEN TRANSLATED VERSION OF THE RECIPE, VISIT THIS LINK (located on the Dallas Chocolate Classes website): https://www.dallaschocolateclasses.com/youtube-chocolate-recipes. Please leave a comment if you have any issues obtaining the written recipe and I’ll be glad to help you.
Watch Chef Ludo’s video in its entirety here: https://youtu.be/rPtvgcWRdck?si=vNuRox8o_Sl0lya-
Links to my other videos discussing ganache:
Understanding chocolate ganache: https://youtu.be/4El_0HANNHw
Fixing a broken chocolate ganache: https://youtu.be/FSYIn56sQfo
TIMECODES:
0:00 Intro
0:51 About Ludo Van Rompu
1:47 Ingredients
1:59 Choosing a chocolate
2:21 What is dark chocolate?
2:51 Choosing cream for the ganache
3:37 Recipe steps
10:15 Finishing the chocolate mousse
11:18 Serving the chocolate mousse
12:40 A second recipe for comparison
TIPS & EXTRAS:
• You can purchase pasteurized eggs if you do not want to consume uncooked eggs. For more information on egg safety, visit this site: https://eggsafety.org. For more information on working with pasteurized eggs as meringue, visit https://www.realbakingwithrose.com/blog/2012/05/05/about_egg_whites?rq=pasteurized
#chocolatemousserecipe #chocolatemousse #mousseauchocolat #ateliersdeludo
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🍫 LEARN MORE CHOCOLATE TECHNIQUES: https://www.youtube.com/playlist?list=PLMQdVyBaF0FJzALsbWpCFhbxDHMpfZt4l
🍫 FRENCH CHEF TECHNIQUES: https://www.youtube.com/playlist?list=PLMQdVyBaF0FI6patyFRqhKCeyiA2aRtDH
Chocolatier Zach Townsend also travels for presentations on chocolate. Contact him via the website https://www.DallasChocolateClasses.com for inquiries.
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3 Comments
There are probably the best for the taste since all French pastry chefs make them this way. The problem with those kinds of mousses is that it's not very safe because it uses raw eggs.
If you're looking for another chocolate mousse recipe for variety and comparison, be sure to follow this video to the end for the link to my translation of Philippe Conticini's recipe (also here: https://youtu.be/y-A4g5Y301c). My goal in the comments section is to build a community of chocolate lovers who share tips, experiences, and ideas. Have you tried the recipe in the video? Do you have a different approach or technique? Feel free to discuss, ask questions, and help each other keep learning. Thank you! —Chef Zach
I really like this new series