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201,010 Views • Feb 7, 2023 • Click to toggle off description
6 oz (170g) dark chocolate, chopped into small pieces
3 TB (42g) unsalted butter
a couple of big pinches of salt
1 1/2 cups (360g) heavy whipping cream, cold from the fridge
1/2 cup (120g) full-fat sour cream, cold from the fridge
3/4 cup (90g) powdered sugar
For written instructions and all my notes
www.sugarologie.com/recipes/chocolate-mousse
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Views : 201,010
Genre: People & Blogs
Date of upload: Feb 7, 2023 ^^
Rating : 4.951 (238/19,325 LTDR)
98.78% of the users lieked the video!!
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User score: 98.17- Overwhelmingly Positive
RYD date created : 2024-02-11T20:00:34.650775Z
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YouTube Comments - 90 Comments
Top Comments of this video!! :3
You’re scientific explanations and the way you study cooking is so refreshing and interesting. It really reminds me of the main character in Lessons of Chemistry by Bonnie garmus
508 |
I just made this to use in my layered dome dessert, and it was AMAZING. I made a fifth of the recipe and it froze really well. I accidentally whipped the cream to soft peaks, then added in sour cream, whipped, and then added in powdered sugar, meaning it was hard peaks instead of soft, but I found it didn't make a difference besides being a bit firmer. Personally I prefer it with a bit less sour cream than in the recipe, but it tastes creamy, smooth, and amazing either way. And it was definitely stable!
Edit: Also wanted to add that the sour cream adds a sort of acidic, tart, tangy taste that I really enjoy! It's not at all overwhelming and doesn't overpower the rich chocolatey flavour.
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i absolutely love your frosting: cake ratio. its isnt over the top, where you get mouthfuls of frosting. i love that.
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In cooking class I learned the difficult way to make chocolate mousse first, I was so annoyed when i discovered you could just throw chocolate at whipped cream XD
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Dude, you could be capitalizing on all of these things...im so thankful that you share them with us
49 |
Made this but I added half a gelatin sheet for an extremely hot day. Absolutely delicious and was a big hit at the party!
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The "and that's why" edit for looping was very well-executed.
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that looks like the WETTEST most JUICY cake i have ever seen.
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I have had that issue before with the with the chocolate solidifying into tiny pieces, but for some reason I was thinking the chocolate was too warm, but now that you've explained it, it makes sense that the chocolate was too cool, not too warm!
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I love your channel and the knowledge you provide, is amazing.
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I’m curious what makes this a mousse instead of just chocolate whipped cream? Or are those words interchangeable?
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Can I say smth rq. I really really love your videos like truly whenever I wanna bake smth I watch ur vids to get inspired and to understand stuff. Ur videos are more than just a list of ingredients w the order to put them in w.
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Have you ever tried adding the whip cream to the chocolate instead of the chocolate to the whip cream? It might sound weird, but it can help in not having your chocolate set very quickly.
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I like that you explain why it works
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Genuine question: how would this be different than just whipped ganache? (Melt the chocolate and cream together with the butter & powdered sugar, mix in the sour cream, chill the whole mixture in the fridge overnight, then whip, if you want to keep the butter, powdered sugar, & sour cream)?
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Ugh. I love you!🫶
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I'm not sure I've ever seen a cake that I want to eat more than this one. 😳
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ah, this looks so good! your content is also very interesting for someone who’s learning how to bake.
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I love the science behind your videos. I also love the effort to make the videos loop 🔁
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@Sugarologie
1 year ago
Recipe for 4.5 cups of mousse (enough for an 8 inch cake, 2-4 layers) 6 oz (170g) dark chocolate, chopped into small pieces 3 TB (42g) unsalted butter a couple of big pinches of salt 1 1/2 cups (360g) heavy whipping cream, cold from the fridge 1/2 cup (120g) full-fat sour cream, cold from the fridge 3/4 cup (90g) powdered sugar For written instructions and all my notes www.sugarologie.com/recipes/chocolate-mousse
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