Chocolate Mousse CAGE MATCH: Julia Child vs. Jacques Pepin vs. Thomas Keller

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3 legendary chefs, 3 chocolate mousse recipes. The rich decadent french dessert, 3 different recipes, only one winner! Julia Child VS. Jacques Pepin VS. Thomas Keller.

00:00 We got ourselves a Cage Match!
01:24 Julia Child’s Recipe pt 1
03:43 Blueland
05:05 Julia Child’s Recipe pt 2
09:25 Jacque Pepin’s Recipe
16:20 Thomas Keller’s Recipe
20:49 Review time w/ Special Guest!

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Recipes:
Julia Child’s Chocolate Mousse:
(6 to 8 servings)
4 egg yolks
3/4 cup instant sugar
1/4 cup cup orange liqueur
6 oz semisweet chocolate
4 tb strong coffee
6 oz or 1.5 sticks of softened unsalted butter
optional: 1/4 cup finely diced glazed orange peel
4 egg whites
1 tb granulated sugar
1/4 tsp cream of tartar (my call!!)

Jacques Pepin’s Chocolate Mousse:
(6 servings)
1/3 cup sugar
4 large egg yolks
2 cups heavy cream
10 oz bittersweet or semisweet chocolate, melted
2 tsp cognac

Thomas Keller’s Chocolate Mousse:
(8 servings)
4.5 oz bittersweet chocolate
2 tb (1 oz)unsalted butter, diced
2 tb espresso
1 cup cold heavy cream
3 large eggs, separated
1 tb sugar

Today we’re taking Three Chefs and their respective chocolate mousse recipes we’re going to have a cage match it’s a cage match hello everyone welcome back to my home and what is your home for a brief moment in time here but we’re going to have another cage match and I thought

You may want to be here for this one cuz it’s always a good day when you get to make chocolate moose three times let me introduce the chefs choose your fighter we’re going to start off with Julia Child of course our reigning Champion right here she really did clean up

During the beef borgan cage match look out how about Julia’s buddy the French Legend jacqu pepen and I’ve been cooking recipes out of this book the last little bit so it felt like the right call to include him in this cage match but I’m not going to make it easy for these

Two because it’s it’s TK there’s no room for this book Thomas Keller make room please make room and whatever tricks he has up his sleeve today it’s always a wild ride when TK is in town nearly went insane last time yeah you know I nearly went insane last time I nearly went

Insane last time whoa I think it’s a fairly level pling feeli today looking for silky smooth chocolate mousse it’s got to be rich decadent of course delicious see which one I like the most first up Julia Child and mastering the art of French cooking my favorite French name for chocolate mousse in this

Cookbook is mayonnaise o chakola chocolate mayonnaise right among all the recipes for chocolate mousse mayonnaise this is one of the best it uses egg yolks sugar and butter and instead of cream beaten egg whites keep that part in mind the egg whites versus the cream cuz that’s going to pop up in

The other recipes too and it wouldn’t be a Julia Child dessert without some orange flavoring in there as well I’ve made this recipe before and it was mindblowing of course but there were issues uh as per usual Lessons Learned and things that I’m going to have to

Look out for today too if I’m not careful such as chocolate seasoning up which I hate when that happens make a vow it’s not happening today also my chocolate mousse had like a grainy quality to it I think it was from the egg whites I don’t want that to

Happen either so let’s not make it so shall we call me thank you all right I start this off with four egg yolks Julia recommends this thing called instant sugar quick to disolve super fine I’m sure you could just use the regular stuff in a pinch

And that’s 3/4 cup so I’m going to beat this thing until it reaches the ribbon stage here’s the granny do that once you’re in the bowl there you go until it’s thick and pale yellow I’m using quantro but you could just use orange juice I’m sure or how about

Vanilla if you so please but no orange lure it is today and I need a/4 cup with what am I using let’s feed that in I have a bowl of cold water and on the stove I have the sauce pan full of not so simmering water continue the party over here 3 to

4 minutes until this is foamy it’s got to be too hot to touch ah ah into the cold water so we’re beating for another 3 to 4 minutes until we reach that ribbon stage again when I up the beers and the mix Falls from them in like a

Trail and hangs out on the surface for a little bit before it disappears and blends in with everything else those are the ribbons so that this thing doesn’t dry out I think if I put something like this on top and then let’s just put this over here wait what are you doing in

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Offer just for my viewers so click the link in the description to get 15% off your first kit thank you blueland let’s get back to work I got 6 oz of semi sweet chocolate chunks here cut up into smaller pieces so that it melts quicker we got to melt this chocolate Julia uses

The a double boiler like we just did because this book was probably written before everyday use of the microwave uh but I like to use the microwave to mount my chocolate because it is just perfect results every time smooth and glossy and and where is the

Tablespoon so yeah I’m going to melt the chocolate in the microwave so in with the chocolate 4 tablespoons of a strong coffee 25 second intervals until the damn thing is melted perfect melted chocolate 99% of the time there was that one time smooth and glossy I got to go fetch a Friend The Silver Fox Silver Fox it’s not that I like to dirty up everything in the kitchen when I make these recipes but I saw Julia making this on her show and she was using her stand mixer and then she put it off to the side and was

Doing other things at the same time so I was like okay well I have a silver fox I’ll do the same so it is a quick way to get things done one and 1/2 sticks of unsalted softened butter and I’m going to this together until it’s Creamy all right we’re looking good add in the chocolate okay that looks beautiful you made a mess but it still looks beautiful so with the egg yolks and the sugar I’m going to do what Julia did which is she added it in to the stand mixer

Just put this off to the side keep it going until it all comes together Bowl me thank you four egg whites pinch of salt then we’re going to mix this all the way to stiff peaks once that’s foamy tablespoon of sugar cream mat Tarter this’s 1/4

Teaspoon of it now this is a critical moment as I said my mousse for first time I made it was all grainy and I think it’s because I probably over whipped my egg whites so I got to make sure I’m not doing that cuz when you do

So they get all like watery and it’s just kind of not great move the beater all Around that’s stiff peaks stiff peaks we’re good over here so wow wow it’s crazy how good this looks already so I’m going to fold in my egg whites start with a little just casually mix in a little bit to start once we got all the consistencies on the same page

I’m going to add in the rest of these stiff peaks grip your spatula like so down to the edge up and over and rapidly turning the bowl while you do it oh this looks Airy you want to make sure that those egg whites keep their air bubbles I don’t know like what do

You think I think that looks pretty good so I’ve added the mousse into these champagne glasses to make it a little more elegant I was originally going to go with these and then I was like no that’s way better cuz once you make a decision you have to follow suit with

The other two recipes that looks looks nice I’m going to get these into the fridge for at least 2 hours but I’m going to keep them in there until all the other chocolate mouses are finished okay obviously there’s going to be a lot of leftover chocolate mousse

I’m prepared for that I’m just going to keep this in a airtight container and I’m going to freeze it or give it away or both next up jacqu Pan’s essential pepen cookbook Okay so I’ve been making a bunch of recipes out of this cookbook recently most recently I made a dessert

That had chocolate in it and we’re going to make something that looks nothing like that as I mentioned earlier there are two different types of chocolate mouses this one has heavy cream instead of the egg whites so he says it’s made with a warm Emulsion of egg yolks and sugar and

Finished with cream it is the most classic of chocolate mousses his words was the one that I just made not classic enough for jacqu CNAC works well with chocolate so party on with that and we should get started I going need to open that so keep it

Opened B thank you four large egg yolks so I have 1/3 cup of sugar I have to remove two tablespoons put them over on this little thing here and then the rest goes in with the egg yolks okay and same deal last time double boiler simmering water in a saucepan so we’re whisking

For 2 to 3 minutes until it’s fluffy smooth and doubled in Size I assume we remove that from the Heat going to do what I did with Julia’s cover it up so I’m going to need some heavy cream and a chilled Bowl thank you two cups of heavy cream and to all the people out there that wonder why I don’t scrape out the

Remaining heavy cream I always do I just don’t include it in the videos so here you go this one’s for you and the reserve 2 tbspoon of sugar I should note that this isn’t super fine instant sugar this time around jacqu has no mention of that so I’m just using granulated so

Using the old granny here I’m going to whip this up until it soft peaks under no circumstances are you to overwhip this whipped cream he says until soft peaks I think that’s fairly soft it’s hard to be certain so just now Julia’s recipe is using semi chocolate Thomas Kell is going to be

Using bittersweet chocolate jacqu says you could do one or the other so I figure why don’t you split the difference 10 oz or five and five of Bittersweet and semi chocolate cut it up into small pieces Jac’s cookbook here was written in the microwave era so he’s giving you the option between the

Microwave or the double boiler but I always choose microwave as we have learned it do the same deal as last time 30 second intervals or 25 just watch it he says to not Scorch the chocolate shooty scores and I won’t oh I won’t another success story so combine

The chocolate in with the egg [Applause] yolk conac how about some Hennessy 2 tablespoons so if this mixture starts to seize if the mixture starts to seize or break down immediately stir in 1 to 2 tablespoons of whipped cream to smooth out the mix mix it’s starting to seize don’t seize on me please don’t seize this come on

Come on come on it’s seizing on me it’s seizing he said to add in one to two tablespoons of whipped cream if it seizes I did so and it’s still seizing add in one more tablespoon of whipped cream a hope and a prayer it did kind of work so I’m going

To add in the remaining whipped cream cut through the side to the bottom and over and rotate the bowl just like Julia’s and this is now coming together beautifully after I had originally thought it had seized is a miracle all right that’s all combined together it looks like an entirely different thing than Julia’s it’s way too thick it’s all my fault and yeah this will not fair well in the cage match if this is what is presented so I’m going to redo jacques’s recipe I’m going to save this because it’s delicious maybe make some brownies out of it or something chilled Bowl thank you I’ll

Clean up the mess later two cups of heavy cream 2 tbspoon of sugar this time around I’m going to add the CNAC in with the egg yolk mixtures two tablespoon okay that looks better so I got the melted chocolate here how hot is it chocolate is just warm arm come on please please

Please add a little how does that work okay so far so good hey you tempered the egg yolks there you go add in the rest of the chocolate come on do not seize For the Love of in fact that looks pretty good come on little more okay fantastic he said to do this

With a rubber spatula come on come on don’t seize you little bastard come on don’t seize it’s looking good little more chocolate this time around I didn’t split the difference with the chocolate it’s all Bittersweet you know Beggars can’t be choosers that looks nice it looks nice

It looks nice gently fold in the whipped cream little to start it’s looking good it’s looking good don’t jinx it hell yeah this looks beautiful uh it worked it worked you can see the difference between my first attempt and the second attempt this is what I was going for

It’s nice and Airy and lighter than whatever this is yeah this isn’t going to fly hell yeah okay so it’s going to get confusing really fast with all these chocolate mousse in my fridge Market JP and it’s gonna go right beside Julia’s until I’m ready for it friends and

Family enemies whoever wants some chocolate mousse you know who to call final round Thomas Keller’s buan cookbook now this cookbook has the recipes from Thomas Keller’s bua restaurant not just a CL her name it’s like a French beastro vibe to it and just looking at this recipe I’m like

Is this the easiest recipe of the three today couldn’t be chocolate mousse is a standard beastro dessert in part because it’s so easy and quick to serve here it is in the classic form chocolate and butter melted together cooled slightly and combined with egg yolks then whipped cream and sweetened egg whites are

Gently folded into the mix so as Julia’s had only egg whites Jack’s only had the whipped cream this one has both Best of Both Worlds here we go bul me thank you we’re starting off with the chocolate this time 4 and 1/2 oz of bittersweet chocolate finally chopped 2

Tablespoons of unsalted butter diced all right and then special ingredient I went to the coffee shop down the street and picked up a double of espresso two tablespoons were that’s one tablespoon yeah and a little there we go no mention of using a microwave to melt your

Chocolate at a restaurant that would be good enough to earn some Michelin stars so we’re going to use the double boiler Charlie Brown has entered the chat and we’re going to stir frequently until smooth but if this chocolate seizes I am going to cry tell me what you see

Charlie Brown it looks good I mean I was going off about how easy the microwave was for melting chocolate but that was just as easy let it cool until the chocolate is just slightly warmer than body temperature so things are starting to get a little repetitive here aren’t they

Bull me thank you cuz we got some whipped cream one cup worth soft Peaks soft peaks that hangs out in the fridge while we move on to something else another Bowl thank you three egg whites you know what I’m going to need clean the Beers okay so once the egg whites are foamy uh tablespoon of sugar beating until soft peaks form again incredibly soft so to test if the chocolate is warmer than body temperature dab some on your your bottom lip it should feel warm it does okay when the chocolate has reached

The proper temperature fingers crossed stir in the egg yolks stir them in I don’t know if I’m using a is that a fruit fly I don’t know if I’m using a mixer or just stirring in with like a fork doesn’t specify in go the three egg

Yolks he says here if the chocolate is too cool it’s going to seize when I add all these other ingredients so far so good because if it does seize I quit I don’t have any other extra chocolate gently stir in about 1/3 of the whipped cream please do not seize

Chocolate stir it in gently chocolate was room temperature I added egg yolks everything was okay copacetic and then I added in cold whipped cream and if it was going to seize it would seize now so far no seizures fold in half the egg Whites and then we fold in the remaining egg whites and then we fold in the remaining whipped Cream and if you’re just tuning in now adding a little chocolate mousse into some champagne glasses like it’s been done twice before TK All Join the other two refrigerate up to 8 hours that’s it for now we’ll pick this up later I figure I’m going to serve all

These chocolate mouses the same way today I mean Julia recommends like a cremon glaze to go with hers jacqu recommends cream and TK recommends like this cookie that I got to make but I figure just whipped cream for all three that would be the way to go little chocolate shavings on the very

Top that’s it order up with a special guest hi okay I’m here welcome thank you Christy uh everyone everyone christe uh what we got to do today is I can’t do this chocolate mousse taste test on my own because they all look so similar I need someone else to

Help me out with this I’m happy to help you out with this task this looks delicious well you volunteered actually I did so this is a blind taste test for you not so blind taste test for me yes Shall We Begin is this the order in which you made them no oh

Okay very light very easy to scoop up no air bubbles let’s try it wo oh my God that’s delicious wo that texture is incredible it’s really light right that’s so Light good God oh my God it’s like the best chocolate mousse I’ve ever had it tastes like air like chocolate flavored air that’s insane oh my God that’s so good so good I will say it tastes better than it looks even are you picking up the mysterious flavor in there a little

Bit of orange that’s it are you serious yes this oh yeah okay it’s not overpowering at all and normally I don’t even like orange and chocolate together so the fact that I like this says a lot it’s incredible yeah okay I need to stop eating this I know cuz we have two more

To go that is do you want me to score it cleanse your palette and continue that was it’s going to be tough to beat oh interesting a little more dense in the texture yeah this is a lot different richer I think it’s way different than

That one this one has more of like an icing vibe to it like frosting almost frosting yeah like that kind of tastes like something you would put on a chocolate cake but the flavor itself is really nice it’s the richest most decadent one that we’ve had so far it

Doesn’t have that lightness that that one had cleanse your palette cleansing this one looks the most different out of all of them it’s lighter yeah it’s got a different yeah different color but it looks the smoothest it looks the nicest I think if you’re going to order at a

Restaurant you’d kind of expect it to look like that yeah this one makes me think that it might be more milk chocolate whereas this these were more dark chocolate this one is very interesting although maybe not 100% accurate really as Julia Child said these desserts are

Not low cal but they are light and lovely and delicious I’d agree with that oh I would say more similar texture to the first one light very easy to pierce wo okay okay so I definitely taste a another ingredient in that yeah coffee espresso okay yeah yeah yeah yeah

Don’t you think it has a crazy does a crazy thing in your mouth yeah it’s foamy yeah it like kind of takes over your whole mouth and almost like disintegrates or like evaporates dissolves dissolves flavor is not as intense M much subtler in the chocolate Department yes yeah I’m really the

Chocolate is just toned down so much it’s totally toned down which maybe explains the uh color yeah also might I say this one was specifically bittersweet chocolate that’s semi sweet and I think in the end I used Bittersweet with this one but I can’t really tell the difference to be honest

It was good did you clean your palette that one is so rich Okay so so here we are we have now tasted all three chocolate mouses so we’re going to grade this out of texture flavor and just an Overall 10 out of 10 10 out of 10 ah am I influencing you or this you already have I already have it in my head okay this one is a nine flavor-wise yeah N9 and a half okay Okay I’m going to say five out of 10 on this one is that harsh six out of 10 interesting flavor wise this is a 10 I love the flavor of that that’s a 10 yeah yeah I’ll agree with that a 10 wow it’s really flavor-wise it’s all there

It’s just the texture is a bit off okay yeah eight a nine okay you’re nicer than me well I made it yeah true you have more of an attachment to yes this is my cook with an eight on that I’m giving that a seven for flavor interesting okay

Let me reveal who’s who Julia Child jacqu pepen Thomas Keller what what Julia Child wins the cage match yet again the queen Reign Julia Child Queen Julia Queen Julia reign supreme thank you very much she can’t be beat for coming christe she is the second Queen in your life right yes

Aren’t you late for work I’m really late for work I got to okay thank you for coming bye well that was just lovely that’s it that’s all cage match complete this was Jamie and Julia and jacqu and TK B UPA see you Later that is just not what I was going for the chocolate originally seized up and then I tried to fix it and it wouldn’t really come back together so it is it’s it’s nice it’s nice