tag:blogger.com,1999:blog-7173052990851751381.post8123876946158697235..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Tiramisu Chocolate Mousse – Pick’em Up and Lay’em DownChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger86125tag:blogger.com,1999:blog-7173052990851751381.post-45000513908078972492017-02-11T20:46:17.806-05:002017-02-11T20:46:17.806-05:00I don't have any stainless steel bowls or doub...I don't have any stainless steel bowls or double boilers, what can I do?Anonymoushttps://www.blogger.com/profile/03898584644137708515noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9591293039407978832015-06-20T08:36:32.949-04:002015-06-20T08:36:32.949-04:00Chef!
Why, can we NOT sub, marsala wine with
Cogna...Chef!<br />Why, can we NOT sub, marsala wine with<br />Cognac or Sherry?<br />NadeemAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29372983901423606192015-02-04T19:12:37.774-05:002015-02-04T19:12:37.774-05:00Can I get printable recipes?
Can I get printable recipes?<br />Anonymoushttps://www.blogger.com/profile/00276973596909902154noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74572491878703837802014-02-13T13:07:33.608-05:002014-02-13T13:07:33.608-05:00Hey Chef John,I love cooking and have made many ch...Hey Chef John,I love cooking and have made many chocolate mousses even for competition but my problem is i also want to make a strawberry one as well and i loved how you made this one super fluffy and amazing :). Is there a way to make a strawberry one with the double boiler method?Wammal P.https://www.blogger.com/profile/13331583687510464394noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3755470394064648182014-01-28T21:10:29.744-05:002014-01-28T21:10:29.744-05:00@Roy Giovanelli: Make sure you are doing the doubl...@Roy Giovanelli: Make sure you are doing the double boiling technique, don't melt the chocolate directly on the stove, it won't work nearly as well. Also, try using really good chocolate. I'd recommend German brands, American chocolate isn't very good to be honest. Also, make sure that you're melting it fairly slowly, which shouldn't be a problem if you're double boiling it though. All in all, if you're following the video carefully, it should turn out just fine. Hope that helps!McShinehttps://www.blogger.com/profile/00518692094174311114noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42192404456970382712014-01-28T08:51:17.534-05:002014-01-28T08:51:17.534-05:00I see you're using German Lindt Chocolate ther...I see you're using German Lindt Chocolate there. Good choice, CJ, good choice.McShinehttps://www.blogger.com/profile/00518692094174311114noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13171914906157495672014-01-09T12:55:44.289-05:002014-01-09T12:55:44.289-05:00Hi Chef John, can I use this no-bake recipe for Ch...Hi Chef John, can I use this no-bake recipe for Chocolate mousse and Mango mousse as well? I do not own an oven =(Anonymoushttps://www.blogger.com/profile/11465900261637869960noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59327382106185372562014-01-08T00:28:47.146-05:002014-01-08T00:28:47.146-05:00Hi Chef John, I've tried to melt the chocolate...Hi Chef John, I've tried to melt the chocolate, butter and espresso, is it me but I can't get it smooth like yours. It turns to a thick paste every time! I pull it off the heat as soon as everything melts! No luck at all! <br />What am I doing wrong? Anonymoushttps://www.blogger.com/profile/06029948101568011921noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81481258133455064172013-07-27T13:52:53.660-04:002013-07-27T13:52:53.660-04:00Sorry, but not sure! Did you use the same chocola...Sorry, but not sure! Did you use the same chocolate? Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74377326594568166982013-07-27T11:26:27.160-04:002013-07-27T11:26:27.160-04:00Hi Chef John, your videos inspired me to try cooki...Hi Chef John, your videos inspired me to try cooking as I had never done before. Was looking fwd to try this easy dessert and got all the ingredients as you mentioned. <br />But when I mixed my choco, it turned stickier than yours, not so slick. When I whisked the wine, egg yolks and mascarpone, it turned lumpy. when mixed everything with cream, it more liquidied but harden after few hours from fridge. What did I do wrong? Was ambitius for today to try your 3 recipes, but my asparagus and garlic shrimps turned out excellent. Wanna try this dessert again..Thanks, Chef!Michhttps://www.blogger.com/profile/09337290719098050040noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29490060589524703572013-06-01T22:59:49.100-04:002013-06-01T22:59:49.100-04:00Thank you Nikita!! Thank you Nikita!! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44972541973165665572013-06-01T21:43:29.097-04:002013-06-01T21:43:29.097-04:00Hi chef John ,I'm only 11 years old and in to ...Hi chef John ,I'm only 11 years old and in to food alot! You've inspired me Thankyou :) ps really good videos tnx ;)Anonymoushttps://www.blogger.com/profile/15668879462150703454noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7118990625615592932013-05-03T12:40:23.012-04:002013-05-03T12:40:23.012-04:00Yes, taste, texture and richness! Thanks! Yes, taste, texture and richness! Thanks! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39800085676847777112013-05-03T08:49:30.090-04:002013-05-03T08:49:30.090-04:00Sorry, I've got really basic questions. Why di...Sorry, I've got really basic questions. Why did you use eggs ? Is it for texture, or some other aesthetic reason, or for a certain taste, or both ?<br /><br />Also, in the video I think you said whipping cream rather that whipped cream or heavy cream. I'm guessing the heavy cream will give the mousse more structure; will whipping cream(36% fat) be good enough ?<br /><br /><br />Thanks John for all your effort; your videos are really slick. Love the music, the way you "sing" the English language, and the pace of your delivery.Anonymoushttps://www.blogger.com/profile/06253512184793326010noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83748325150448508912013-02-26T17:59:43.076-05:002013-02-26T17:59:43.076-05:00It is quite normal to substitute marsala with amar...It is quite normal to substitute marsala with amaretto in tira misu. Would that work here?mgXhttps://www.blogger.com/profile/16734054016545451987noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5497677709322722692013-02-15T22:27:59.292-05:002013-02-15T22:27:59.292-05:00Made this and the Prosciutto wrapped, cherry stuff...Made this and the Prosciutto wrapped, cherry stuffed chicken tonight for a late valentine's day dinner and both came out great! I think I didn't let the chocolate cool long enough before adding the whipped cream because it wasn't as firm as it should have been and the piping didn't turn out as pretty, but it still got two thumbs up from the gf. Loved the videos, these are the first recipes of yours I've tried, but there will certainly be more! Anonymoushttps://www.blogger.com/profile/00380595706033574722noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55479824601232134052013-02-13T18:08:30.389-05:002013-02-13T18:08:30.389-05:00Not sure, but just make our chocolate mouse recipe...Not sure, but just make our chocolate mouse recipe! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60611165926432839212013-02-13T17:57:01.188-05:002013-02-13T17:57:01.188-05:00Hi Chef John,
I don't know if this has ...Hi Chef John,<br /> I don't know if this has been asked but there are so many comments. I need a plain chocolate mousse recipe and after watching your video I LOVE the consistency of yours, so my question is, can I make this recipe leaving out all the tiramisu stuff and will it come out great? Thank you for your time,<br />Eagerly awaiting your reply,<br />KrystlAnonymoushttps://www.blogger.com/profile/03832133778115414882noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26829755213100278632012-12-18T17:15:13.427-05:002012-12-18T17:15:13.427-05:00This looks delicious...the first time I tried it, ...This looks delicious...the first time I tried it, my chocolate seized up. :( First time this ever happened to me. I went online and read that it happens because of contact with water, so I wondered how in the world you managed to avoid this given the water in the espresso/coffee. I'm thinking of trying again, this time melting the chocolate before adding the coffee. Your videos are great, I've watched over a dozen at least!James Farrandhttps://www.blogger.com/profile/03783907361180851395noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2989705596992301032012-08-20T11:38:18.243-04:002012-08-20T11:38:18.243-04:00Sorry, but wouldn't even be close! (not to men...Sorry, but wouldn't even be close! (not to mention eating raw egg whites)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71803766503171258412012-08-19T23:51:17.022-04:002012-08-19T23:51:17.022-04:00Dear Chef John,
Thank you for all your wonderful ...Dear Chef John,<br /><br />Thank you for all your wonderful recipes. Clearly a lot of time and effort goes into making them. We LOVE them. <br /><br />I wished to ask your opinion: can I use stiff peak egg whites instead of whipped cream? If so, how many eggs would you recommend to use?<br /><br />Thank you, Marina Marina J Payenhttps://www.blogger.com/profile/04881020234576630695noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33351629833789010242012-08-19T23:49:35.301-04:002012-08-19T23:49:35.301-04:00Dear Chef John,
Thank you for all your amazing re...Dear Chef John,<br /><br />Thank you for all your amazing recipes. Clearly so much time and effort goes into them and we just LOVE them.<br /><br />I wished to ask you: can I use whipped egg whites instead of whipped cream? What do you think? If Ok, how many egg whites would you use? <br /><br />Thank you! Marina Marina J Payenhttps://www.blogger.com/profile/04881020234576630695noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65339734987346000022012-07-20T12:07:00.336-04:002012-07-20T12:07:00.336-04:00That could be, but no way to know for sure!That could be, but no way to know for sure!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84363724241794822022012-07-20T12:02:29.160-04:002012-07-20T12:02:29.160-04:00@Anuj Kalra
I made this dessert three times mys...@Anuj Kalra <br /><br />I made this dessert three times myself and it turned out just like his. But then I passed this recipe to my friend and she resulted having a product looks just like yours - thickened but not toughened. I think it's because 1. the heavy cream was not whipped properly (either too much or not enough), and 2, the ol' problem of over-mixing. :) Am I right Chef John?Lucynoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56084923824937905352012-07-08T07:39:55.341-04:002012-07-08T07:39:55.341-04:00hey chef john!
Can i substitute the dark chocolate...hey chef john!<br />Can i substitute the dark chocolate with regular milk chocolate? Also would you expect cadburry's bournville chocolate to have any problems with the melting?Anonymousnoreply@blogger.com