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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 Childās Recipe pt 1
03:43 Blueland
05:05 Julia Childās Recipe pt 2
09:25 Jacque Pepinās Recipe
16:20 Thomas Kellerās Recipe
20:49 Review time w/ Special Guest!
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Recipes:
Julia Childās 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 Pepinās 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 Kellerās 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 weāre taking Three Chefs and their respective chocolate mousse recipes weāre going to have a cage match itās a cage match hello everyone welcome back to my home and what is your home for a brief moment in time here but weāre going to have another cage match and I thought
You may want to be here for this one cuz itās always a good day when you get to make chocolate moose three times let me introduce the chefs choose your fighter weāre 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 Juliaās buddy the French Legend jacqu pepen and Iāve 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 Iām not going to make it easy for these
Two because itās itās TK thereās no room for this book Thomas Keller make room please make room and whatever tricks he has up his sleeve today itās 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 itās a fairly level pling feeli today looking for silky smooth chocolate mousse itās 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 thatās going to pop up in
The other recipes too and it wouldnāt be a Julia Child dessert without some orange flavoring in there as well Iāve made this recipe before and it was mindblowing of course but there were issues uh as per usual Lessons Learned and things that Iām going to have to
Look out for today too if Iām not careful such as chocolate seasoning up which I hate when that happens make a vow itās not happening today also my chocolate mousse had like a grainy quality to it I think it was from the egg whites I donāt want that to
Happen either so letās 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 Iām sure you could just use the regular stuff in a pinch
And thatās 3/4 cup so Iām going to beat this thing until it reaches the ribbon stage hereās the granny do that once youāre in the bowl there you go until itās thick and pale yellow Iām using quantro but you could just use orange juice Iām 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 letās 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 itās got to be too hot to touch ah ah into the cold water so weāre 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 doesnāt dry out I think if I put something like this on top and then letās just put this over here wait what are you doing in
There todayās episode is sponsored by blueland when Iām making the show or just like cooking in general I have a tendency to use nearly every single dish that I own just one of my things and and it leaves me with like an unbelievable mess thatās why I have blue lands
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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 letās 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 Iām 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 itās 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 Iāll do the same so it is a quick way to get things done one and 1/2 sticks of unsalted softened butter and Iām going to this together until itās Creamy all right weāre 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 Iām 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 weāre going to mix this all the way to stiff peaks once thatās foamy tablespoon of sugar cream mat Tarter thisās 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 itās because I probably over whipped my egg whites so I got to make sure Iām not doing that cuz when you do
So they get all like watery and itās just kind of not great move the beater all Around thatās stiff peaks stiff peaks weāre good over here so wow wow itās crazy how good this looks already so Iām 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
Iām 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 donāt know like what do
You think I think that looks pretty good so Iāve 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 thatās way better cuz once you make a decision you have to follow suit with
The other two recipes that looks looks nice Iām going to get these into the fridge for at least 2 hours but Iām going to keep them in there until all the other chocolate mouses are finished okay obviously thereās going to be a lot of leftover chocolate mousse
Iām prepared for that Iām just going to keep this in a airtight container and Iām going to freeze it or give it away or both next up jacqu Panās essential pepen cookbook Okay so Iāve been making a bunch of recipes out of this cookbook recently most recently I made a dessert
That had chocolate in it and weāre 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 itās 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 weāre whisking
For 2 to 3 minutes until itās fluffy smooth and doubled in Size I assume we remove that from the Heat going to do what I did with Juliaās cover it up so Iām 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 donāt scrape out the
Remaining heavy cream I always do I just donāt include it in the videos so here you go this oneās for you and the reserve 2 tbspoon of sugar I should note that this isnāt super fine instant sugar this time around jacqu has no mention of that so Iām just using granulated so
Using the old granny here Iām 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 thatās fairly soft itās hard to be certain so just now Juliaās 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 donāt you split the difference 10 oz or five and five of Bittersweet and semi chocolate cut it up into small pieces Jacās cookbook here was written in the microwave era so heās 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 wonāt oh I wonāt 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 itās starting to seize donāt seize on me please donāt seize this come on
Come on come on itās seizing on me itās seizing he said to add in one to two tablespoons of whipped cream if it seizes I did so and itās still seizing add in one more tablespoon of whipped cream a hope and a prayer it did kind of work so Iām going
To add in the remaining whipped cream cut through the side to the bottom and over and rotate the bowl just like Juliaās and this is now coming together beautifully after I had originally thought it had seized is a miracle all right thatās all combined together it looks like an entirely different thing than Juliaās itās way too thick itās all my fault and yeah this will not fair well in the cage match if this is what is presented so Iām going to redo jacquesās recipe Iām going to save this because itās delicious maybe make some brownies out of it or something chilled Bowl thank you Iāll
Clean up the mess later two cups of heavy cream 2 tbspoon of sugar this time around Iām 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 donāt seize you little bastard come on donāt seize itās looking good little more chocolate this time around I didnāt split the difference with the chocolate itās all Bittersweet you know Beggars canāt be choosers that looks nice it looks nice
It looks nice gently fold in the whipped cream little to start itās looking good itās looking good donāt 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
Itās nice and Airy and lighter than whatever this is yeah this isnāt going to fly hell yeah okay so itās going to get confusing really fast with all these chocolate mousse in my fridge Market JP and itās gonna go right beside Juliaās until Iām ready for it friends and
Family enemies whoever wants some chocolate mousse you know who to call final round Thomas Kellerās buan cookbook now this cookbook has the recipes from Thomas Kellerās bua restaurant not just a CL her name itās like a French beastro vibe to it and just looking at this recipe Iām like
Is this the easiest recipe of the three today couldnāt be chocolate mousse is a standard beastro dessert in part because itās 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 Juliaās had only egg whites Jackās only had the whipped cream this one has both Best of Both Worlds here we go bul me thank you weāre 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 thatās 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 weāre going to use the double boiler Charlie Brown has entered the chat and weāre 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 arenāt 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 Iām 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 donāt know if Iām using a is that a fruit fly I donāt know if Iām using a mixer or just stirring in with like a fork doesnāt specify in go the three egg
Yolks he says here if the chocolate is too cool itās going to seize when I add all these other ingredients so far so good because if it does seize I quit I donāt 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 youāre just tuning in now adding a little chocolate mousse into some champagne glasses like itās been done twice before TK All Join the other two refrigerate up to 8 hours thatās it for now weāll pick this up later I figure Iām 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 thatās it order up with a special guest hi okay Iām here welcome thank you Christy uh everyone everyone christe uh what we got to do today is I canāt 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 Iām 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 letās try it wo oh my God thatās delicious wo that texture is incredible itās really light right thatās so Light good God oh my God itās like the best chocolate mousse Iāve ever had it tastes like air like chocolate flavored air thatās insane oh my God thatās 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 thatās it are you serious yes this oh yeah okay itās not overpowering at all and normally I donāt even like orange and chocolate together so the fact that I like this says a lot itās 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 itās going to be tough to beat oh interesting a little more dense in the texture yeah this is a lot different richer I think itās 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 itās the richest most decadent one that weāve had so far it
Doesnāt have that lightness that that one had cleanse your palette cleansing this one looks the most different out of all of them itās lighter yeah itās got a different yeah different color but it looks the smoothest it looks the nicest I think if youāre going to order at a
Restaurant youād 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 Iād 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
Donāt you think it has a crazy does a crazy thing in your mouth yeah itās 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 Iām really the
Chocolate is just toned down so much itās totally toned down which maybe explains the uh color yeah also might I say this one was specifically bittersweet chocolate thatās semi sweet and I think in the end I used Bittersweet with this one but I canāt 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 weāre 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 Iām 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 thatās a 10 yeah yeah Iāll agree with that a 10 wow itās really flavor-wise itās all there
Itās just the texture is a bit off okay yeah eight a nine okay youāre 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 Iām giving that a seven for flavor interesting okay
Let me reveal whoās 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 canāt be beat for coming christe she is the second Queen in your life right yes
Arenāt you late for work Iām really late for work I got to okay thank you for coming bye well that was just lovely thatās it thatās 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 wouldnāt really come back together so it is itās itās nice itās nice
33 Comments
awesome shirt!
Well now I'm wondering if you could combine the two by making it the JC way but with the bittersweet chocolate. Would the texture still be the same?
I saw the thumbnail and my first thought was " Hellen Keller made chocolate mousse?"
The sound in this is so off it's like fingernails up a chalkboard. Is it just me? Jamie's voice is pitched up. And it's muffled. In a weird way.
Great job!! You know they are all delicious, but are so hopeful herself loves your food ššš
So nice to finally see the wife in an episode, (ācause I always feel like sheās there just hanging out off camera so it was so nice to have her on camera.)
Might have to spend a gift card thatās burning a hole in my pocket on the JC book because Orange Chocolate Mousse, yes.
Love this videos šš
You're not making epileptic mouseā¦. They are going to have seizures. Still this was an epic cage match and it was great to see your wife on again.
The relatively small number of ingredients in these mousses made the cage match especially compellingāit really boils the competition down to technique. It also doesnāt feel like you exhausted yourself in the kitchen for 16 hours straight, which kept your mood buoyant, the pacing zippy, and extra fun to watch!
I think Juliaās recipe for mousse in āThe Way to Cookā is better than the recipe from āMasteringā
Lovely is a solid word for this one. I picked JP out of the gate, but honestly after having TKās book in my house next to JCās and JPās Iāll always root for TK to not win. Not because he doesnāt put good recipes forward but just because theyāre usually completely ridiculous in a home environment. Loved this one. ā¤
The seized Pepin mousse would make a great icing.
ā¤ā¤Who better to test the Mousse of Love ā¤ā¤
My favourite episode! Well done Jamie
Totally. Kristi like, "Whats on tap for today?" When she heard it was a cage match to figure out the best of 3 chocolate mousses she's like, "Yeah, work can wait."
Great shirt . . . and chocolate.
I think I'm drawn to try Jacque's for the texture.
I love the cage matches! I definitely sent this one to a friend who's experimenting with chocolate mousse lately.
Is it? OMG it's Julia Child with the metal chair! lolololol
Who is Christie, and why is she there with my Anti-Chef!? I do have to admitā¦.I like her.
itās nice to see a cage match with 2 opinions . Julia seemed to have more steps in her recipe ā¦ i live in NJ can you send me some?š
Jamie, where did you get that sweet flannel shirt? Very nice
Fabulous cage match ā and fun to have your guest judge ā¤ļø!
I just want to say that plaid/tartan shirt looks great on camera. Ooh and the jacket too! You look amazing in bold natural colors with a rich blue, green or red.
i cant tell if i love or hate your shirtā¦
I have NEVER held my breath watching a damned cooking vid. ā¤ā¤ā¤
If you're going to give it a true taste test, you can't just charge headfirst and almost finish the first before going onto the next one.
I love comparisons
I loved the fair taste test at the end, the special guest brings such good energy š
14:00 Jamie, I hope you filmed making brownies with that messed up Chocolate Mousse and I hope they turned out as amazing as they sound! Also I have an idea (if you aren't already working on one) then you should definitely make a cookbook with your tips for amateur cooks that you have acquired over your cooking journey, you could even include your favorite recipes out of the ones you've made with a whole Jamie & Julia section š
I made chocolate mousse for the first time and it was a w e s o m e
I've not made chocolate mousse often, but when I do, it's Julia's recipe.
You should take your fave aspects of each of these cage matches to make the ultimate dish; see if you can take the belt from them
What a lovely oversized shirt Christie is wearingā¦ accented with vertical stripes to possibly hideā¦ ??? ahem