Скачать с ютуб The Chocolate Mousse I made for The Queen at Balmoral Castle! в хорошем качестве

The Chocolate Mousse I made for The Queen at Balmoral Castle!

The Queen is at Balmoral Castle. She loves it there! So do her staff. It's a nerve racking time for her chefs though. Will dinner be in (at the castle) or out (BBQ in the hills on the estate) ? We had to be be prepared for both... at a moments notice! Here's the most delicious chocolate mousse I made for The Queen (both at Balmoral and banquets at Buckingham Palace) that you will ever taste. Light, fluffy, not too sweet and easy to make! I am using Mason Cash mixing bowls in this video. I love them. We used to use them at the Palace all the time and even travel them to Balmoral and Sandringham. They look so pretty on the shelf, but are amazing to use in the kitchen. I feel like Mrs. Patmore on Downton Abbey every time i use them. Check them out here.... https://www.everythingkitchens.com/ma... Click the link below to purchase a copy of my latest cookbook... "The Royal Chef at Home, easy, seasonal, entertaining" https://amzn.to/34BTUN8 Check out my Dallas Based Catering Company 'Eating Royally' for Your Next Event! https://eatingroyally.com Follow me on Instagram for foodie tips and more recipes; https://www.instagram.com/darren_mcgr... Visit my website; http://www.theroyalchef.com Just TWO places left on my SCOTLAND Culinary Trip next year. If you want more info... click on the link.... https://theroyalchef.com/culinary-exc... Here's the recipe... Drambuie Chocolate Mousse. 6 ounces Dark Chocolate. 10 fl oz Heavy Cream. 5 egg yolks. 5 egg whites. 1 tsp Instant Coffee. 2 tbs Glenfiddich Whisky or Drambuie (that I use in the video) or any good whiskey 1 tbs boiling water. Melt the chocolate taking care not to overheat it in a large bowl. Put the coffee in a small bowl and dissolve in the boiling water. Whisk the egg yolks into the chocolate and then add the dissolved coffee and the whisky and mix well. Whip the cream until stiff and peaks hold. Whip the egg whites until stiff and the peaks hold. Fold the cream with a metal spoon into the chocolate mixture followed by the whipped egg whites. Keep folding until there are no white specks of cream or egg white and then pour into a decorative serving dish. Put the mousse into the refrigerator for at least three hours to allow the chocolate to set. The top can now be decorated with rosettes of whipped cream and chocolate curls for table presentation. This mixture makes enough for about 8 portions of dessert Disclaimer: As an Amazon associate I earn from qualified purchaseshttps://amzn.to/33a7WXT