Classic Chocolate Mousse - Natasha's Kitchen

Yes, I'm making this for the weekend. Thanks Natasha 👍

I love your recipes they are so good 🤤

🎈🎈👍👍😀😀😇😇😁😁

If I don’t want to use coffee, what can I use?

Can you frost a cake
With these?

I am hoping to try this tomorrow as I followed someone's recipe and came out rubbish....at least you took your time and explained it well....

Can I substitute shortening for butter?

The dessert cane out fine. I found the sugar was far too much for this recipe. The chocolate was again too much for this recipe. Rather far too rich with 4 egg yolks, but nonetheless ok.
Perhaps reducing sugar and chocolate and 3 yolks might give it balance. This recipe is too rich and found it far too dense mousse.

I welcome feedback from Natasha on this as tweaking the recipe may improve it drastically

This is so good and it is looking amazing keep up the good work🍨

We do it a bit differently in France.

You are really funny. I like your recipe

Uncooked egg whites🙄🙄🙄🤔🤔
Will skip this ☹️☹️
Maybe without the egg whites will be safer 🤔🤔🤔

😍😍

Can you make some ice-cream recipe too?

I like your videos😍.. ❤️ From srilanka 🇱🇰

You too? Please don’t start adding inane music like everyone else. Your voice alone will do fine.

i don't like raw egss... but I want to try this

Made this and it is very good. Gonna try it on top of a cheesecake this week

This video was so bad

I love chocolate mousse. You are so fun to watch cooking!

Looks good 😋

It looks so delicious..!! I want to try this..!!Can you make redvelvet brownie..!?

Love your mousse recipe , thank you so much. Everyone that has tried it has asked to have it again and again. Looking forward to trying out some other recipes.

Natasha, I love chocolate mousse ....yummy Tracey from Austin Texas ❤❤😜😜

What is the difference between pudding and mousse ????

Can I use milk chocolate galaxy bar instead of Simi chocolate ?

😮 impressive.

Going to make this for Desert for King Charles Coronation Saturday. Our favorite recipe. Thank you

Wow! I did this today and served it to my Boss and his wife. They loved it! Thank you for sharing this recipe. I had one for myself, my oh my! It is delicious and it’s not too sweet. Natasha’s Chocolate Mousse is far the best compared to the Store Brand. My Boss is loving me because of you Natasha! Thank you! ❤

I think the whites really needed to be whisked up to a stiffer peak.
You would've got a better creamier and richer texture

This chocolate mousse vid I am watching is soooo good ♡♡♡♡

Thanks

Love it , and above all you so hilarious love watching you in the kitchen and lightly with a cheerful face you do the delicious yammy 🍨 🥧 🍦 desert it's just a fun way to work in the kitchen and be a such a sport fun .
❤️ 😍 💖 ❣️ 💕

the mousse turned out well but the only issue was that it smelled quite eggy even though I added vanilla essence , any solution for this ?

Raw egg not good

I’d add bananas too

Natasha, you and your husband make a great team. Thank you for these amazing recipes! Gabriella

For anyone scared of raw eggs, I replaced 4 white eggs with 400 ml of heavy cream, whip till stiff peak and fold it with the mixture of chocolate and egg yolks.

if you want to stay with the recipe, just get the pasterised eggs.

For the egg yolks, it is pate-a-bomb methode, just make sure that you wont stop till it reach 70 degree census (i often raise the temp till 75) to be safe.

The outcome is amazing and my family loves my mousse so much. Thanks for the amazing recipe.

Again!!! Second time I am using a recipe from your channel and it turned out perfect! You inspired me to have the courage and try and that means a lot to me. God bless you 🙏
And yes, I am making it for my hubby, he l o v e s mousse.

Haha 🍫🥄
love watching you your videos. You have a wonderful personality!
That is aside from the AMAZING recipes 😉
Thanks for tips along the way

Furst time baker here and YOUR mousse is DELICIOUS YUM YUM!! thanks for your video and I will for sure be checking more out!!!!

👍😂😂

But the egg white is raw

It is quite dangerous to eat raw egg whites (we don’t have pasteurized eggs), what do you suggest I can do? Just skip it? Replace with whipping cream?

Is adding this much butter okay?

Merci!

Hai pastorizzato i tuorli ma gli albumi?

For those concerned about consuming raw eggs:

Run a large bowl full and a sink half full of cool to lukewarm water.

Gently wash your eggs in the sink.

Next soak or spray them down with vinegar and then float test all the eggs you intend to use.

If the eggs sink to the bottom of your bowl. They may be consumed raw.

If they float they must be secured to a pillory; proselytized and summarily burned along w/ a steak for consorting with the Devil.

This won’t eliminate all bacteria but it’ll help get over the mental hurdle of cooking EVERYTHING you put into your mouth.