[1 - 1] hey what's up today I'm going to show
[1 - 2] you guys three delicious chocolate
[3 - 4] desserts all three are designed for the
[4 - 6] same type of person the home cook who
[6 - 9] wants to make a nice tasting dessert
[9 - 11] from scratch but has no experience
[11 - 12] making sweet things these desserts are
[13 - 15] light on time commitment easy to make
[15 - 17] and most importantly no fail meaning the
[17 - 20] margin for error here is huge and
[20 - 22] literally anyone with 30 to 45 minutes
[22 - 24] of time can make them first up is a
[24 - 27] flowless chocolate cake it's Rich fudgy
[27 - 29] doesn't require a stand mixer and it's
[29 - 31] gluten free to get started I'll grab a
[31 - 33] non-stick pan and drop it on the stove
[33 - 35] into that I'll add two sticks or 230 G
[35 - 39] of unsalted butter then 330 GS of 70%
[39 - 41] Bittersweet dark chocolate from here I
[41 - 43] will very gently melt those two things
[43 - 45] together for about 5 minutes over the
[45 - 47] lowest possible Heat next I'll grab a
[47 - 50] medium bowl and six large eggs then
[50 - 52] crack those eggs into the bowl next I
[52 - 53] need to separate the yolks from the
[53 - 55] whites to do that I'll gently scoop a
[55 - 57] yolk out of the bowl and let the white
[57 - 59] fall through my fingers as I pass this
[59 - 61] yolk back back and forth between each
[61 - 62] hand a lot of people will separate the
[62 - 64] yolks from the Whites by passing it back
[64 - 67] and forth between the egg shell and
[67 - 69] that's fine if that's your truth but a
[69 - 70] lot of the time the sharp edge of the
[70 - 72] shell will Nick the yolk cracking it
[72 - 74] open and will mix the yolks and the
[74 - 76] whites together and that's not ideal for
[76 - 77] this dish we want to keep the two things
[77 - 79] completely separated next I'll grab a
[79 - 81] whisk preferably a metal one then I'll
[81 - 83] jump into the bowl of the egg whites and
[83 - 86] whip them up until they hold a soft peak
[86 - 88] of course if you had a stand mixer you
[88 - 89] could definitely use one of those and
[89 - 91] speed up this whole process but I
[91 - 92] actually think doing this by hand is
[93 - 94] better in a stand mixer the egg whites
[94 - 96] can go from perfect soft peaks to over
[96 - 98] whipped and meeley in just a matter of
[98 - 100] seconds and about 8 minutes later you
[100 - 102] can see that I've whipped these whites
[102 - 104] up to the soft Peak stage so next I'll
[104 - 107] grab my egg yolks and add in 185 g of
[107 - 109] sugar 10 G vanilla extract 4 G of salt
[109 - 111] 10 G of cornstarch one whole espresso
[112 - 114] pod or about 4 to 5 G of instant coffee
[114 - 117] next in goes 60 G of Buttermilk or 30 G
[117 - 119] of sour cream it mixed with 30 G of milk
[119 - 120] then I'll check back on my chocolate
[120 - 122] over at the stove as you can see after a
[123 - 125] few stirs it's now homogeneous and melty
[125 - 127] looking so I'll scoot this chocolate
[127 - 129] over to my bowl and scrape all of it in
[129 - 131] obviously make sure that the chocolate
[131 - 133] here is warm enough to pour but not hot
[133 - 135] enough to cook the egg yolks next I'll
[135 - 136] jump in with the Whisk and stir the
[136 - 138] chocolate into the yolks until
[138 - 140] everything is combined and once it's
[140 - 142] looking like chocolate lava I'll grab my
[142 - 144] whipped egg whites and flip those on top
[144 - 145] now with a spatula I'm going to gently
[146 - 147] fold the whites into the chocolate
[148 - 149] mixture by the way the air that we
[149 - 151] whipped in of these whites is actually
[151 - 152] what's going to be doing the leavening
[152 - 154] for this cake baking soda or powder
[154 - 156] aren't really effective here because
[156 - 158] there's no gluten to capture the gas or
[158 - 160] in the case of a gluten-free cake
[160 - 161] zanthin gum or gu gum with the egg
[161 - 164] whites the gas is already trapped inside
[164 - 166] the cake before it's baked that's pretty
[166 - 167] cool and once I've got these egg whites
[167 - 170] folded in it's time to bake this thing
[170 - 172] to do that I'll grab a 9in spring form
[172 - 174] pan then drop in a 9-in piece of
[174 - 176] parchment paper to keep the cake from
[176 - 177] sticking to the bottom then to keep it
[177 - 179] from sticking to the sides I will
[179 - 181] liberally spray the whole thing with pan
[181 - 184] spray next I'll dump this cake batter
[184 - 187] into my well lubed 9in spring form pan
[187 - 189] then I'll give it a few assertive but
[189 - 191] also gentle Taps to level it out finally
[191 - 193] the spring form goes onto a sheet tray
[193 - 195] to catch any drippage that might seep
[195 - 196] out through the bottom seams then I'll
[196 - 199] throw the whole thing into a 275f oven
[199 - 202] to bake for 60 to 70 minutes roughly 70
[202 - 204] minutes later when I pull this cake out
[204 - 207] of the oven it is fully set throughout
[207 - 208] but before we eat it it has to cool for
[208 - 211] at least 1 hour but preferably two at
[211 - 213] that point I will pop off the spring
[213 - 214] form collar then I'm going to grab a
[214 - 216] fine mesh strainer a little bit of cocoa
[216 - 219] powder and then I will gracefully dust
[219 - 221] the top of this cake with just a touch
[221 - 222] you should still be able to see the cake
[222 - 224] through the powder too much cocoa is
[224 - 226] overpowering flavor-wise and it kind of
[226 - 228] dries out your mouth you guys as
[228 - 230] somebody who designs a lot of recipes
[230 - 232] for a living let me just say that to
[232 - 234] achieve this level of decadence at home
[234 - 236] you almost always need some Advanced
[236 - 238] technique paired with a huge investment
[239 - 241] of time and effort this recipe requires
[241 - 243] neither of those things it's easy and
[243 - 246] it's super good it's dense it's smooth
[246 - 250] and it is the
[253 - 253] chocolatiest dude that is so freaking
[253 - 255] rich it kind of tastes like a cosmic
[255 - 257] brownie but it's not nearly as sweet and
[257 - 260] there's coffee flavor under everything
[260 - 262] which is really really sick and it makes
[262 - 264] it just so much more interesting and
[266 - 270] complicated tasting wow M up next is is a crispy on
[270 - 273] tasting wow M up next is is a crispy on the outside chewy on the inside triple
[273 - 275] chocolate brownie cookie but first I'll
[275 - 277] thank Wild Grain for sponsoring this
[277 - 279] video Wild Grain is the first ever bake
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[281 - 283] sourdough fresh pasta and artisanal
[283 - 285] pastries they support the best small
[285 - 287] bakeries in the country including the
[287 - 289] excellent companion Bakery here in St
[289 - 290] Louis so you could have the smell and
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[293 - 295] home but with way less time and effort
[295 - 296] Wild Grain goes from freezer to Table in
[297 - 299] about 25 minutes and there's no thawing
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[301 - 303] croissants two fresh pasta shapes two
[303 - 305] types of sourdough a big dog chabata and
[306 - 307] a ready to bake cookie dough for those
[307 - 309] days when making your own just isn't an
[309 - 310] option you can also build your own box
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[312 - 313] family like most this would be
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[315 - 317] have any type of artisanal Bakery in
[317 - 319] their area which in the US turns out to
[319 - 321] be most areas so if you want to
[321 - 323] experience the pure pleasure of eating a
[323 - 324] fresh baked croissant at home without
[324 - 326] having to spend your entire Saturday
[326 - 328] making them give Wild Grain A Try by
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[332 - 334] croissants in every box just use my code
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[336 - 339] get free freaking croissants now back to
[339 - 340] the triple chocolate cookie to make it
[340 - 341] I'll head back over to the stove and add
[341 - 344] 150 g of 70% dark chocolate into a
[344 - 347] non-stick pan and heat it over very low
[347 - 349] heat for about 5 minutes at that point
[349 - 350] I'll kill the Heat and let this
[350 - 352] chocolate melt gently for five more next
[352 - 354] I'll grab my stand mixer and into the
[354 - 356] bowl combine 430 G of brown sugar and
[356 - 359] 150 g of fully softened butter next the
[359 - 361] paddle goes on and I'll cream this
[361 - 363] butter and sugar together for about 4 to
[363 - 365] 5 minutes on high speed I'll mention
[365 - 366] that I'm using about half the butter
[366 - 368] that I normally would in this cookie so
[368 - 370] the butter sugar isn't going to cream up
[370 - 371] into whippy Peaks like you're used to
[371 - 373] seeing in my other cookie recipes I need
[373 - 375] less butter here because I'm adding
[375 - 377] melted chocolate to the cookie dough and
[377 - 379] that stands in as a sort of proxy for
[379 - 380] the fat that the butter would normally
[380 - 381] bring to the table once I got this
[381 - 383] chocolate added into my bowl I'll spin
[383 - 385] things on medium high speed for about a
[385 - 387] minute or so until the chocolate is well
[387 - 389] combined with the sugar and butter that
[389 - 391] I'm going to grab four large eggs and
[391 - 393] stream those in one at a time once I got
[393 - 396] one egg in I'll just drop another one
[396 - 397] I'll let the paddle attachment spin that
[397 - 400] in for a couple of seconds then I'll pop
[400 - 401] in another when all the eggs are in the
[401 - 403] base of this cookie dough should start
[403 - 405] to look almost like chocolate frosting
[405 - 407] now to finish this dough I'll add in my
[407 - 408] dry ingredients that's a stirred
[409 - 411] together combination of 300 G allpurpose
[411 - 414] flour 6 G salt 10 G baking powder and 50
[414 - 415] g cocoa powder now with the paddle
[415 - 417] attachment back on I'll gently mix the
[417 - 419] dry into the wet on low speed for about
[419 - 422] 25 to 30 seconds don't over mix here
[422 - 423] because it'll give these cookies an
[423 - 426] unpleasantly tough chew finally I'll
[426 - 429] added 150 g of mini dark chocolate chips
[429 - 430] then I'll gently mix those in for about
[430 - 433] 10 to 15 seconds a quick blast of highp
[433 - 435] speed to really spread them out and now
[435 - 436] we've got cookie dough from here I'm
[436 - 437] going to wrap this bowl with some
[437 - 438] plastic wrap and then move it over to
[438 - 440] the fridge to chill for at least 1 hour
[440 - 443] but preferably 2 to even 24 fridge time
[443 - 445] firms up the butter and hydrates the
[445 - 447] flour this dramatically improves the
[447 - 449] eating experience of the final cookie oh
[449 - 452] oh 1 to 2 hours later I'm ready to
[452 - 453] bake some cookies for that I'll grab a
[453 - 455] sturdy spoon and scoop Out 3 to 4
[455 - 457] tablespoons of cookie dough or about 75
[457 - 459] G then I'll squeeze it down and roll it
[459 - 461] in the palms of my hands to round it off
[461 - 464] into a tidy little golf ball like this
[464 - 465] next I'll drop this cookie ball into a
[465 - 467] bowl of granulated sugar and then roll
[467 - 470] it to get it completely covered from
[470 - 471] here I'll move this over to some
[471 - 473] powdered sugar and do the same thing I'm
[473 - 475] going to roll it until it's evenly
[475 - 477] coated the granulated sugar on the base
[477 - 478] layer keeps the powdered sugar from
[478 - 480] being absorbed into the cookie dough and
[480 - 481] once I've knocked off the excessive
[481 - 483] powdered sugar I'm going to drop these
[483 - 485] balls onto a parchment half sheet tray
[485 - 488] then load them into a 375 F oven and
[488 - 491] bake for 20 minutes wow look at that
[491 - 494] time lapse oh my God it's melty looking
[494 - 496] oh and after 20 minutes I'm going to
[496 - 498] pull these out so we can take a look as
[498 - 500] you can see they Rose beautifully and
[500 - 503] they've got a rugged craggy top 30 to 45
[503 - 505] minutes later once these have cooled
[505 - 507] down I'm going to crack One open I
[507 - 508] forgot that there were chocolate chips
[508 - 510] in this thing
[510 - 513] oh let's take a little bite it's like a
[513 - 515] brownie cookie it's super chewy and
[515 - 518] fudgy and chocolatey on the inside and
[518 - 519] it's baked really hard around the edges
[519 - 521] so it's crunchy it's a excellent
[522 - 526] contrast of textures oh my God it's so
[526 - 528] chocolatey too okay the ultimate recipe
[528 - 530] in this video is an epic no cook
[531 - 533] chocolate mousse that any home cook can
[533 - 535] make truly it's super easy to make it
[535 - 537] I'll separate six yolks from six whites
[537 - 538] just like I did for the flowless
[538 - 540] chocolate cake cake then I'll grab a
[540 - 542] whisk and stir the yolks to combine no
[542 - 544] need to whip these up or anything we
[544 - 546] just want a homogeneous starting point
[546 - 547] and that looks good next I'll move over
[547 - 549] to the stove and into a medium non-stick
[549 - 551] pan I'll drop 20 G of unsalted butter
[551 - 555] and 2 60 g of chocolate 60% cacao to be
[555 - 557] more specific then over very low heat
[557 - 559] I'm going to warm this chocolate while
[559 - 560] stirring until the butter is mixed in
[560 - 564] and melty in general 100 to 110° F is
[564 - 565] the temperature that I like to melt
[565 - 567] chocolate at next I'll grab my stand
[567 - 568] mixer and pour the egg whites that I
[568 - 570] just separated it into the bowl and spin
[570 - 572] with the Whisk attachment for 2 to 3
[572 - 573] minutes or until the whites are just
[573 - 575] starting to reach a soft Peak they
[575 - 577] should still be kind of loose and soupy
[577 - 579] at this stage then I'll add in 70 G of
[579 - 581] granulated sugar and finish whipping
[581 - 583] this on high speed that'll take another
[583 - 585] 2 to 3 minutes and since there's sugar
[585 - 587] in the mixture now these whites are
[587 - 589] going to be much much more stable and
[589 - 591] will hold a lot more air than they could
[591 - 593] just by themselves after that 3 minute
[593 - 595] whip up this egg white sugar can
[595 - 597] effectively be called a mering and I'll
[597 - 599] move this back over to the mixing bowl
[599 - 600] that I had the whites in before because
[600 - 602] I'll need that stand mixer Bowl one more
[602 - 604] time okay I'll just wipe the bowl out
[604 - 606] real quick then lock it back on the
[606 - 608] stand and add in 290 G of heavy whipping
[608 - 610] cream and whip it for about 90 seconds
[610 - 612] on medium to high speed and if you're
[612 - 615] wondering hey Bri can I make this recipe
[615 - 618] without a stand mixer definitely yes the
[618 - 620] egg white sugar mering and the cream can
[620 - 621] be easily whipped up with some elbow
[621 - 623] grease and a whisk in about 8 to 10
[624 - 626] minutes after a quick 90 seconds this
[626 - 628] whipped cream is whipped as you can see
[628 - 630] it's pretty stiff here I wouldn't go
[630 - 631] much further otherwise you could
[631 - 633] potentially whip this into butter okay
[633 - 635] I'll wh this whipped cream into my yolks
[635 - 637] and gently fold everything together
[637 - 638] until things are starting to get well
[638 - 640] combined all right now that I've got my
[640 - 642] yolks and whipped cream mixed together
[642 - 644] I'm going to add in my chocolate and
[644 - 646] address the elephant in the room here
[646 - 649] which is the raw eggs inside of this
[649 - 650] mousse I think the best way to talk
[650 - 652] about this is to just share all of my
[653 - 655] thoughts the first thought is the
[655 - 657] traditional Frenchy way of making mousse
[657 - 659] involves raw eggs if you to cook the
[659 - 661] eggs that would be a different thing
[661 - 663] called a custard or a pudding that's
[663 - 665] totally fine that's good it's just not
[665 - 667] exactly Chocolate Mousse number two is
[667 - 669] that there is not not a risk of cell
[669 - 671] Manila poisoning here so if you're
[671 - 674] pregnant or a little baby maybe make one
[674 - 676] of the other two recipes in this video
[676 - 678] or you know buy pasturized eggs if
[678 - 680] you're not familiar with what that is
[680 - 681] that's an egg that's been heated in a
[682 - 684] water bath to make it technically safe
[684 - 685] but they're a little bit hard to find so
[685 - 687] that's up to you number three from what
[687 - 689] I understand modern eggs are pretty
[689 - 692] meticulously sterilized so you know the
[692 - 694] risk level seems kind of low I'm willing
[694 - 696] to eat them now and again number four
[696 - 698] the way you separate the egg white from
[698 - 700] the egg yolk actually matters a lot
[700 - 701] passing them back and forth between the
[701 - 703] shell actually raises the risk of
[703 - 705] contamination significantly because cell
[705 - 707] Manila lives on the eggshell so just
[708 - 710] keep that in mind number five definitely
[710 - 712] definitely don't determine whether or
[712 - 714] not you're going to eat raw eggs based
[714 - 716] on the opinion of a food tuber with an
[716 - 718] audio arts and Acoustics degree I
[718 - 720] basically have no way to properly assess
[720 - 723] the statistical risk of eating raw eggs
[723 - 725] do your own Google searches determine
[725 - 727] your risk tolerance and go from there
[727 - 728] what this chocolate is folded into the
[728 - 729] whipped cream I'm going to grab my
[729 - 732] fluffy egg white mering plop that in and
[732 - 734] then gently fold everything to combine
[734 - 736] again don't go too hard here because
[736 - 738] you'll deflate the whites and lose some
[738 - 740] of that light whippin that makes this
[740 - 742] mousse super special once everything is
[742 - 744] mixed together it should look like silky
[744 - 746] fluffy milk chocolate next I'll grab a
[746 - 748] freezer bag and scoop my whipped up
[748 - 750] mousse in into that make sure the bag is
[750 - 752] the kind that doesn't have the folded
[752 - 753] Corner that helps it stand up on the
[753 - 755] counter that makes it unusable as a
[755 - 757] Piping Bag next I'll just zipper up and
[757 - 760] then cut off 1 in around the corner from
[760 - 762] here I'll grab eight 6 o glass
[762 - 764] containers then I'll grab my bag and
[764 - 767] pipe about 5 oz into each jar and fill
[767 - 769] them about 90% of the way up in
[769 - 771] retrospect maybe a 1in slice on the
[771 - 773] corner of this baggie is too wide the
[773 - 775] mousse is kind of loose and it's making
[775 - 777] things messy and once I've got nine of
[777 - 779] these things filled up I'll lightly tap
[779 - 780] them on the counter to settle them down
[780 - 782] and level them out in the jars then I'm
[782 - 784] going to move this tray over to the
[784 - 785] fridge so the mousse can set for at
[785 - 787] least 2 hours notice that I wrapped the
[787 - 789] glass with plastic wrap that's going to
[789 - 790] keep the mousse from absorbing any
[790 - 793] fridge Aromas it smells like pickles in
[793 - 794] here 2 hours later when I pull these out
[794 - 796] of the fridge you can see that they are
[796 - 798] nicely set and when I flip them over
[798 - 802] they stay put nice to serve I'll grab my
[802 - 804] box grater and a chunky piece of dark
[804 - 806] chocolate and then shave a little bit on
[806 - 808] the large slotted side in my opinion the
[808 - 809] micr plane or or the feather shred
[809 - 811] options are just a little bit too small
[811 - 813] and create a chocolate dust that doesn't
[813 - 815] have much flavor next I'll drop a single
[815 - 818] doop of whipped sour cream on top recipe
[818 - 820] in description if you want it by the way
[820 - 822] then I'll sprinkle on a tasteful hit of
[822 - 824] my shaved chocolate and that's a
[824 - 826] delicious no cooked chocolate mousse
[826 - 829] that literally anyone can make it's so
[829 - 831] so dense with flavor while also being
[831 - 833] super light and fluffy at the same time
[833 - 837] it's silky it's creamy and it feels good
[837 - 839] in your mouth it's like the inside of a
[839 - 841] Milky Way but not in a bad way it does
[852 - 852] good I hope you guys actually use these
[852 - 855] recipes sometime soon truly I design
[855 - 857] them to be bulletproof beginner friendly
[857 - 859] and extremely high payoff if you guys
[859 - 860] want to see another well tested recipe
[860 - 863] video from me YouTube thinks this is the
[863 - 865] one that you want to watch next click it
[865 - 868] and I'll see you there now let's eat