Welcome to How To Cook That
I am Ann Reardon Today we are making a surprise instagram chocolate
mousse. Now you’ve requested more dessert videos, chocolate mousse and instagram so
I’ve combined all of those requests into one delicious dessert. To start with we are going to need to make
the coloured part of the logo. To do that we need four jellos, we are going to need
a red one a blue one a yellow one and green one. Now I’ve used strawberry, lime, berry
blue and mango flavours here. Mix one jello at a time with cream. For all of the ingredient
quantities that you need for this recipe just go to the blog howtocookthat.net there is
a link in the description below this video. Now pour that into a saucepan and continue
to stir over high heat until it starts to boil. Then pour it into a heat proof dish
lined with alfoil. Now I found my coloured layers on the instagram logo were a bit too
thick so if you are using the same sized container as me perhaps only tip half the mixture in
so you can get those layers thinner . You can leave that to set and then once that’s
set make the next one but to hurry things along I like to make them all at the same
time. So put the red layer in the freezer. Then make all your other colours the same
way you did with the red one. Put the yellow bowl in the fridge to cool and leave the other
two on the bench. Once the red one that has been in the freezer has set and the yellow
is no longer warm tip the yellow over the red one and return it to the freezer. Now
put the green in the fridge to cool and leave the blue one on the bench. Once the yellow
layer is set pour over the green one on and return to the freezer. Leave your blue one
on the bench and by the time the green layer is set the blue one will be cool and you can
pour that over the top. Then leave that whole thing in the freezer
overnight. Next make your lens and the view finder parts,
I used a coke jelly but I really wasn’t happy with the results with it, the coke doesn’t
like freezing and defrosting. It separates into a liquid and a weird gel not at all what
I was going for. I have since experimented by adding various additives like xanthum gum
to it before freezing and they didn’t help. So we are going to abort the coke and I would
recommend that you use cake for the lense and the view finder instead. So just make
a rectangular shaped cake and then cut out circels of cake and line it up to make the
cylinder shape that we need. And also cut out a long rectangle for the view finder. Take your deep rectangular container and draw
an instagram logo in the right size, sticky tape that to the outside of the container
to give you a guide as to how high up the different mousse needs to come. If you don’t
think you are very good at drawing then just pull up an instagram logo on your computer
screen stretch it to the right size, put a piece of paper over the top and gently trace
the logo over the top. Take your rainbow jelly out of the freezer
and remove it from the dish. If you are having trouble getting it out put it in a sink filled
with hot water for 30 seconds, do not let the water get into the dessert it wants to
be below the level of the top. Then take it out of the water and you should be able to
easily pull it out if not put it back in the hot water for a little bit longer. Remove all the alfoil and then use a sharp
knife to cut a nice slice from the centre of your jello. Now you can see what I was
saying about my coloured layers being a bit too thick for this sized instagram logo so
you can adjust that accordingly when you make yours.
Place it in the top right hand corner leaving a gap on the right hand side. Put that back
in the freezer while you make your chocolate mousse. To make your chocolate mousse place the milk,
cream and vanilla into a saucepan. In a seperate bowl put your egg yolks, sugar
and cornstarch and whisk them until they’re smooth. In another bowl again put your water and gelatin,
stir that well and then you leave that there to bloom or to absorb the water. Heat the cream mixture on the stovetop until
it boils, then add that a little at a time into the egg yolk mixture, stirring it really
well after each addition. Once it is all combined then pour that all back into the saucepan.
Return it to the heat and stir it continuously don’t walk away keep stirring it or you’ll
get lumps. And stir it until it thickens and then for at least 30 seconds longer, and what
this does stirring to while its boiling is it lets all the starch granules from the flour
burst which helps to thicken it but it also gets rid of that floury taste.
Remove that from the heat, stir in your gelatin which will now be a congealed type mass. Keep
stirring until the gelatin is melted, this will make the mixture go thin again. Melt
your chocolate, it does not need to be kept in temper just melt it carefully so that you
do not burn it and mix it together with the custard. Leave it to cool. You should be able
to feel it with your finger and it shouldn’t feel warm at all. Whip the remaining cream.
In australia pure cream or thickened cream or pouring cream are all good, if you are
in the USA then heavy cream is what you want. If it is called something else where you live
then let us know in the comments what it is called so that I know what to refer to it
as in the recipe for everyone . And use a spatula fold the chocolate custard
mixture into the cream. scooping around from around the bottom up to the top of the bowl
so that you keep as much air in the mixture as possible. Pour some of this mousse over the coloured
part, making sure it goes right down and into thte gap, You don’t want to have a big gap
on your logo, so if you need to if move it over put the mousse into place and then push
back the coloured section over to the side. Put a thin layer of mousse on the base. Then
cut your cake into a log rectangle out of your cake, remember I am using jello here
but I recommend you use cake instead. and pour over the rest of the mousse making sure
it comes up to the level marked on the side of you container. Smooth it out as best as
you can. Place that whole thing in the freezer. To make your white chocolate mousse do it
exactly the same wasy as you just made your dark chocolate mousse.
but using melted white chocolate instead. It tastes a bit like vanilla ice cream in
a mousse, it’s really delicious. Once you’ve got your white chocolate mousse ready take
your frozen darker chocolate mousse out of the freezer and using a spoon or ice cream
scoop scrape down the middle so you have like a valley where the lens is going to go. You
want it to be a rounded shape there. Looking at your logo that you have stuck to the side
to see how far down the lens needs to go. Just keep scooping out until you’ve got it
to the right level. Then add a little bit of your white chocolate mousse down in that
valley and then put your lens bit down over the top. Now I am wanting you to use cake
here just line up all your circles of cake to make along cylinder pushing them together
well so that the mousse doesn’t go in the gaps. Pour over the rest of the white chocolate
mousse over the top. Smooth it out and put the whole thing in the freezer to set. To make your base, melt together the butter
and chocolate and mix through some rice bubbles or rice krispies. Spread it evenly over the
dessert using the back of a spoon to smooth it out so that you have a flat base. And this
give a nice crisp texture to the dessert. Put is back in the freezer for 15 minutes
to let that set. Place the whole dessert it into a hot water
bath for 30 seconds, again being careful not to get any water into the dessert. Pull it
out and dry off the edges with paper towel Make yourself a cardboard base and cover it
in alfoil it should be slightly narrower than the dessert so we can round the edges. Then
tip out the dessert. ANd use a knife to scrape off a layer from
the corners around the top and do the same same at the base using a sharp knife just
cut off some of the crispy base so that it has the rounded edges rather than the square
edges. Put some cups in a baking tray and rest the
dessert on top of them. The purpose of the baking tray is to catch any excess glaze so
we can reuse it. Generously pour your glaze over the top, now the recipe for this glaze
is already on the blog when you go through to this recipe for the chocolate mousse I’ll
put a link to that video for you there. Smooth the glaze over the edges. If you want a really
smooth finish you can let the first layer set and then pour more glaze over the top. Once the glaze is set which will only take
a couple of minutes transfer your dessert to a serving platter. I am using a large tile.
If you’ve go a large serving platter that will be fine. Add you chocolate decorations
on top, if you are new to this channel and the howtocookthat blog then there are lots
of videos on making chocolate decorations for desserts that you can watch. I have not
done one yet on making this particular sphere if you want that request it below and I’ll
film it for you. Leave the whole dessert in the fridge for
at least 3 hours to let it defrost, serve to the table and then slice into the dessert
to reveal the instagram logo. Thanks for watching click on the banner at
the top to go to the channel and check out some of the other videos and subscribe for
more more desserts, cakes and chocolate tutorials,. I’ll see you all next week. Bye [music by
youtube.com/setsailtv]