Ludo à la Maison - Chocolate Mousse

We are going to do a chocolate mousse. It's very simple but it can be a little tricky too at the same time. Here we're using a chocolate, 70% of cacao, unsalted butter, good quality of eggs, sugar. That's it. First, we're going to put all the chocolate in the bowl with the butter in a bain-marie. What is a bain-marie? A bain-marie is a pot with water. We put our bowl on the top and we're going to melt slowly the butter. In the meantime, I'm going to separate the egg white and the egg yolk. So you can see it's a good quality of eggs by the color of the egg yolk. The egg yolk should be not yellow but orange. Fresh from the ass of the chicken this morning. Chocolate mousse in France is very popular. Stir the chocolate and the butter. Every kid in France did chocolate mousse with their mom or their grandma in the kitchen. It's really to bring people together. I'm going to add some sugar in my egg yolk. Beat the egg yolk and sugar with a whisk. We just need a whisk with a lot, a lot of energy. We want the egg yolk and the sugar to become very creamy. In these old days in the kitchen, you don't need to go to the gym. It was everything by hand. See? It's more creamy now. I'm going to check my chocolate and my butter. So we mix. The smell of the chocolate and the butter together, it's really an amazing memory. More like a celebration in childhood. It's a memory of the childhood. It's very a memory of my childhood. How can I say this ----? Whatever. My grandma, for my birthday, every year she was doing a famous chocolate cake called fondant chocolat. I was so excited about that. It was just chocolate, a lot of butter, sugar, and eggs. But like I said, chocolate is something for me, celebration. It's very peaceful. Okay, now let's be peaceful. We're going to beat the egg white. I'm going to add my sugar slowly. That's it. And then I'm going to wait now for the egg white to get a little more volume. A little bit more like this. That's it. So at the restaurant, when somebody pisses me off, I give them some egg white, sugar, and then whip by hand in the corner. So you see the egg white, they're a little like not too smooth. That's what is going to give a texture to our mousse. Because you want to get the mousse very airy. Airy? No, I can't say airy. Airy? You want the mousse to be very airy? Airy and hairy. Airy and hairy. Make sure the egg white are airy. No, airy. I'm very confused with that. Whatever. I'm going to add egg yolk and sugar in the chocolate. Look at this. It's beautiful. Okay, now we want to fold the chocolate mousse around the egg white and don't press too much. Be very gentle. Okay, we don't use a whisk now because we don't want to break the egg white. I was always putting the mess in the kitchen. I was taking the egg white like it was like snowing in the kitchen. Trust me, the kitchen was a mess. Trust me, guys. It's fun. You know, it's really go everywhere. It's funny. All right, guys, we have our chocolate mousse. Look at this. It's good. Now I'm going to put the mousse in the fridge. A big volume like this needs to be at least three hours. So we'll come back in three hours. I make mousse with my kids, especially Luca. Luca, my son, is really into cooking a lot. He loves to do chocolate mousse with me because he loves to play with the mixer. It's like a car. He loves to play with that. Actually, I never show them the trick of it. I don't want to clean. I think it's a bad idea to show them that. Look at this. Put it up here. It's cold. You want to eat all of it? It's good, huh? See, it's very airy. How did you make it? Ah, you need to watch the video. French people really enjoy life. I really want to give that to my kids, too. I think it's very, very important for me to teach them the art of eating, the art of living. It's our responsibility now as adults, all of us, to just teach them that. I love you guys. We're going to eat tonight, guys, okay? Don't eat too much. We're going to eat all of it.