Make chocolate mousse (while drinking champagne) | Teach Dave to Cook



-Dave, I heard that your sister
loves chocolate mousse. -Yes.
Her downfall is chocolate. She said that when I was like 7,
and I've not forgotten. -You're going to make
chocolate mousse. -Hi.
I'm Dave. -And I'm Mary Beth. -I'm just a guy who shoots video
for "The Washington Post" and brave enough
to take on any role. But the one thing
that scares me — cooking. -And I'm the food host of
"The Washington Post," which means I get paid to cook. And now I get to do my dream job
with a friend. It's time to teach Dave to cook. When you're making
chocolate mousse, it's a really good thing
to have a trusted recipe. So I went into the "Washington
Post" recipe database, found a recipe
for chocolate mousse from 2007. So, here we go.
-Okay. -So, how do you figure out
what 8 ounces is if you don't have
a kitchen scale? -So, I imagine we can probably
measure them out into thirds. -Perfect. Let's do it.
-Great. -I brought three plates out.
-Cool. -So, take this bag and measure
it out into thirds. And you don't want to use
chocolate chips if you can avoid it because chocolate chips
don't melt as well. -I've never understood that. -A lot of them have stabilizers
in them that make them not melt. These are made specifically
for baking, for melting, so they don't have
those kinds of stabilizers. -So, do you want to test it?
-Yes. Let's see.
-Okay. All right. So, we are looking for 8 ounces
of chocolate. Go ahead, my friend.
Plate number one. -Ooh.
Close. That's — Whoa, yeah.
-What? Okay, now we're gonna
do the second bunch. Zelda's very interested, too. -Oh!
-Oh! -Yes! -I have a bottle of champagne.
-The answer is "yes." -Even Zelda thinks this
is a moment. -This is the moment.
-Let me go get it. I mean, this is —
-He thinks it. She thinks it.
-Yeah. No.
If the dog thinks it, we can — Here it is.
-Take that, Martha Stewart. -I should have expensed
the real champagne. You don't get any, Zelda. Watch out.
Here it goes. -Whoa!
-Yay! Good dog! There you go, my friend. -To learning about wafers. -So, I have these
crazy heavy pans. -Mm-hmm.
-Which I love. -Wow.
That is heavier than I thought. -I could melt the chocolate
right in this because it has such
a thick core, it has such a heavy bottom. However, I'm going to melt
the chocolate in what we call a double boiler because the chocolate
needs a very light, indirect heat to melt
but not burn. So, what you do
is you put about — I don't know — two inches
of water into the pot. And you bring it to a boil. So, we're gonna put this
right on top of the water. And now I'm using
a heat-proof bowl. Obviously, you need two so that
it doesn't crack open. And then you just want
to keep stirring the chocolate. And of course if you wanted to, you could just sit and eat
this and watch Netflix. -That's my plan tonight. -So, then you turn
off the stove, and then you take this and
put it aside to cool a little. Generally, bacteria doesn't grow
as well in egg whites, but there is one way
that you can test the freshness of your egg.
Do you know it? -Put it in some water.
-Yes. And what happens if it sinks? -Good.
-Yes. -I knew it.
It sank! -This is a day of wins -It is.
-Let's do another one. Now, if it floats, don't use it.
Throw it away. So, now what we want to do
is separate the eggs because we only want the whites. We don't want the yolks. If there's any yolk in a white,
it won't whip as well. Do you know how
to separate an egg? -I put one over there.
I put one over there. -Even the dog
doesn't like that joke. The dog was like, "Wah-wah." I'm gonna show you two ways
to separate an egg. One is a very simple technique
of just using the egg as a cup. We just go back and forth. The other way, which is actually
the way that I do it, which looks a little bad-ass — -Ooh.
-Yeah. And then you just toss it
between your hands. -Oh, that's so fun.
-Oh, my gosh! Look at you! You're an old
Italian grandmother. -Yep.
That's me. -Now we have four beautiful,
clean egg whites. -We did it.
-We did it. -Great.
Should I drink these now? -What did you say?
-Should I drink these now? -Sure.
I'll tell you what. There's 10 bucks in it
for you if you do. -10 bucks if I drink these?
-Yeah, absolutely. -Okay.
-I mean, it's not gonna cover your hospital bills, but — -My God.
-That's pretty good. -Let me go get my wallet. -And that's how you make
10 bucks. -All right. I only have a $20.
-That's fine. -I'll Venmo you, or I'll just —
Just — -I'll Venmo you $10 back,
the truly millennial way. -Okay, so, now we're done
with the egg whites. -Okay.
-So, I'm gonna transfer them to this big bowl
because I like working with really big bowls
when I do stuff like this. -Okay.
-I like big bowls. -And I cannot lie. -And then we're gonna put
in 1/8 teaspoon of salt. Measure it over the sink.
Perfect. So, it says to beat this
until soft peaks form. -Okay.
-If you read that in a recipe, would you know what that meant? -No.
-Okay, so, let's do it. Go ahead and start beating that.
There you go. -Three?
-And then — Sure, shoot for turbo? -Turbo?
-Go around the circumference. -North, diameter, radius.
-So, it's already doing it. Now we're at the soft-peak
stage, and this is how you know. Put your beater in. -Mm-hmm.
-And then take it out. See how there are soft peaks? They're not, like,
standing straight up. So, now it tells us to put
in four tablespoons of sugar, one tablespoon at a time,
meaning just slowly, and then beat it
until it a satiny meringue. -Sure.
-Okay. Right. Exactly.
So, start beating it. -Okay.
-So, this, as you can see
is a meringue peak. It stands straight up,
and you can actually bake this to make a really
delicious meringue desert. This recipe calls for 1 1/2
cups of heavy cream. Want to pour it into that bowl. -All right.
-You know what? I'm gonna turn my back, and you can whip it
to the soft-peak stage. Oh, my gosh, we have a chocolate
spoon that needs to be licked. -That's what I'm really here. Much better than egg yolks. -I still can't believe
you did that. That's the next show, is "What
Will Dave Do for 10 Bucks?" So, now what you want to do
is pour in about 1/3 of this cream
into the chocolate. You want to fold the cream
and the chocolate together. You want the cream
to hold its volume. You want it
to hold that lightness. -My cards are on the table. You win this time, Mary Beth. -Oh, my God.
-I got more jokes. -I know you do. That's why I'm having
some champagne. -I'm all-in on jokes.
Folding. -So, now you're going to fold. -Okay.
-The meringue. -Mm-hmm.
-Into the chocolate. -I'm folding.
-Perfect. You did a great job. So, I have these ramekins.
-Okay. -Do these look good to you?
-Rame-great. -How much do you think
your sister will eat? -Oh, man.
The full ramekin. What do you say
when you run out of ramekins? -What?
-"I rame-can't." -So, you want to make sure
to just, like, even them out. -Okay.
-A little bit. Ideally, you'd let them sit
for a couple of hours before you serve them,
so let's put them in the fridge. If you just served
that chocolate mousse, what would your sister do? -She would go
into a chocolate coma. -What if you put a liqueur
whipped cream on top? -She would go into the coma
before she even ate it. -This is going to take us
like five minutes, and people are going to be like,
"Oh, my gosh, Dave, how did you do that?"
One cup of cream. And then we're going to put in
2 tablespoons of Cointreau. -I saw that TV show on CBS.
-Cointreau is something that's used as a mixer
in a lot of cocktails. It's an orange-flavored liqueur,
so it adds a nice citrus flavor. And 2 tablespoons of Cointreau.
-Okay. -And now you beat it. When you say it should look
like whipped cream, it should be whatever you like
the consistency of whipped cream. -How about here?
-Okay. -It's delicious.
-Ahh. -That's wacky.
-The Cointreau is delicious. For all of history, people have
been learning off of each other, and nobody ever made
the same recipe twice. -It's like the fantasy fiction
of cooking. When you just add to it,
you add your own story. -Oh, my gosh, I love that. I'm totally going to use that,
and I will credit you. -Good.
-So, we'll do like a little dollop
on top of each. The other thing you can do
is shave some chocolate on top. -Yes, you can.
-This is, like, 15 bucks, and I love it.
-Yeah. -You absolutely don't need
to have this, but it grates cheese.
My kid loves it. And it also grates chocolate. -It looks like
it's for Play-Doh. -Here. Here is some of the chocolate
we actually used for the mousse. -Oh, my God.
-Right? -That is extremely satisfying. Those wafers are really
coming in handy. -Raspberries!
-Yes. -Okay.
-Correct. -And this is also great, too, 'cause raspberries
have some acidity to them. So it's gonna cut through all of
the richness that we have here. Dave, what did you learn today? -I learned about all
different types of peaks, also just a larger
range of confidence. -I will also say
that almost everything we've done you can made ahead.
-Right. -So, all of this you
can do for yourself so you can actually spend time
with the people you have over. I feel really good and really
confident about you being able to go out
into the world and do this. -Me too.
-And be with people around food. That's what food
is supposed to be. -I'm good at that.
-Okay. Moment of truth. Mm-hmm.
-Mm-hmm. Oh, man, that mousse is better
than I thought it would be. -Dave.
-Is that it? -You learned how to cook.
Oh, my gosh, it's over. -No.
-But you know what? Here.
-Oh, okay. -I have your perfect
wafer measuring — -I'm empty. -So, if you're over at
someone's house, don't do that. -Chug the rest?
-Yes. -Really?
-I'm just trying to, you know — Dave.
-Mm-hmm? To you learning how to cook.

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