Chocolate Mousse THE REAL RECIPE | Chef Jean-Pierre

Hello There Friends, Chocolate Mousse today! I have seen too many people on the internet trying to CHEAT this recipe. I'm here to show you the Perfect Recipe for a Chocolate Mousse. Taught to me by an amazing Pastry Chef from a 3 Star Michelin Restaurant I worked at in France. So come and learn this Chocolate Mousse Recipe to amaze yourself and any Guests you have at your home! Let me know what you think in the comments below.

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0:00 Intro
0:32 Ingredients
2:00 Start The Base
3:42 Cook The Zabaione
7:02 Add The Chocolate
8:09 Finish Whipped Cream
9:07 Finishing The Base
15:27 Adding The Egg Whites
17:15 "Plating"
20:58 Tasting and Outro

[giancolabird]

"The whites and the yolks, they come with both" I just love this man.

[jimghee]

I hope Chef never loses his madness. It's why this is the most entertaining food show on the internet. Every recipe I've tried has been a gem.

[chrismarien]

I been a chef for 25 years and I bow in respect for your experience and fantastic personality. It's funny, when people attempt to argue with me on techniques and recipes I ALWAYS tell em "if you don't believe me than go watch Chef Jean Pierre". Please don't stop the videos

[kaushikkonlade]

This is hows chefs ought to be and cook shows ought to be, engaging and real. Take a bow chef, old school never goes out of fashion.

[kimharris]

Full of air and "you can eat three times as much" - Chef JP just brightens my day!

[carlocannas]

I've been watching professional chefs from all over the world for over 40 years and none of them have taught me as much about cooking as chef jean Pierre and I've only been watching for about a week.AMAAAAZING!!!
You're a Frenchman with an Italian soul.

[toastbrot]

We made it for Valentines Day. It was great.
My notes for the next time:
- Use less orange zest
- When combining cream with chocolate egg mixture, be VERY thoroughly with the first spoon. ONLY THEN you can remove the lumps.
- Beat egg whites and cream more than medium soft peaks -> it was fluffy, but you couldn't see the individual bubbles in the mouse
- Make it 24h BEVORE serving. The ones we ate the next day had much smoother taste

[edzmuda]

Great video!! I’m so sick of all those other YouTube chefs pushing “Easy” dishes down our throats - as if we are too lazy to push ourselves to excellence.

[tomaszdrozdz]

"You can eat three times as much, because it's full of air" 😁 Absolutely adore you Chef!!!

[angelaturbak]

I LOVE chocolate mousse! It’s my favorite. But making real mousse I thought I could never do. Ta-da! Chef Jean-Pierre to the rescue, teaching us inept cooks how to cook it. Thank you! Your videos are so enjoyable and your stories and humor are so entertaining and worth watching even if the viewer is not planning to cook.

[Bec]

My Mum always said "A way to a man's heart is through his stomach". ❤

It's been great to see a Chef cook without any pretension and talks so lovely about his Mother. Keep going we love your work. ☺️🌹🍓🤤

[Bobster]

God bless Chef Jean-Pierre, his generosity is endless. 😊

[terryboyer]

I'll never forget the first time I had choc mousse. It was at a fine restaurant. Heaven!

[cosmicmauve]

One thing I like about the French, is that they have an enormous amount of pride in things that pertain to their culture. They have a great attention to detail and they love to pass it on and they explain very well. I especially like watching documentaries on architectural restoration for this reason. This mousse looks heavenly especially with the Kahlua and Grand Marnier. Delicieux!

[KishwarKhan]

I think I’m addicted to Chef Jean-Pierre. I can watch recipe after recipe just for the fun of it.
I dislike cooking and barely ever cook anymore.
So my reason for this addiction:
1) his knowledge
2) humor
3) his sense of cleanliness
4) really easy style of teaching

Amazing chef and probably the BEST teacher on YouTube.
Many ppl can cook amazing meals but communication skills leave a lot to be desired.

Thank you sire for sharing your incredible knowledge 🙏🏽 ❤

[stephaneslec]

I remember watching you on télé while growing up back home and I have always loved your shows. Your stories and anecdotes are pure gold and it makes each and every show even more special, fun and interesting. When you speak French, it's like a melody to my ears, Merci Mille Fois Chef Jean-Pierre pour votre Amour et Passion!

[jeffgulla]

LOL, JP is hysterical, I’m 50 years a professional chef also, when he says, oops I always forget something in a recipe, I’m like if only people knew, but FYI not many of us can go back and fix it like it was nothing, it takes confidence and knowledge plus sense of humor helps. ❤ Always made my kitchens fun to work in also, keeps everybody motivated to work better

[LedHead]

Chef, I hope you know how much joy you bring us. It's beyond the amazing recipes... we just love you as a person. You're something else. God didn't make two Jean-Pierres, I can promise you that lol. Not only are you funny and relatable, but just watching how much you enjoy your craft is a treat. That pure excitement you get is a joy to watch. That's why God made us... to connect and enjoy life.

[LedHead]

Chef, the story you told about the pastry chef where you did your apprenticeship? Pure gold. Give me all of that you got. I could listen to you tell those tales all day and night long, I promise you. I'd love to hear your story. I was listening to Marco Pierre-White's the other night, and I thought to myself, "I'd love to hear Jean-Pierre's story." Pure gold my friend.

[dhopu]

Love how you talk about your old pastry Chef! The wonderful thing is - you are exactly the same! Thanks for your generosity and the never-ending knowledge you are providing to all of us! ❤