- [Girls] Hello!
- That was my line.
(upbeat music)
I'm a little bit sad
(sniff)
because today, actually, the girls
are going back to school.
You're going back to school on Monday.
(sniff)
I'm getting emotional.
- It's not on Monday.
- No?
You don't go back to school on Monday?
- Wednesday and Thursday.
- Yeah, I'm going back on Wednesday.
She's going back on Thursday.
- Anyhow, off the back of
our last video which was--
- Two-minute cookies
versus two-hour cookies.
Which two hours were luxurous.
- And today we're doing
- Two-minute mousse
versus two-hour mousse?
- Yes, chocolate mousse.
There is, actually, and even
quicker chocolate mousse
with just water and chocolate
but we found a mousse that seems quite fun
that you can make in two minutes
that's supposed to be sensational
versus your standard, actually, quite
a nice gourmet one from
a very well-known chef.
So, we're gonna try that
and just put them up against each other
and see which one is better
and whether it's worth
waiting that two hours
or if you can get your instant
mousse hit in two minutes.
So, yes that is precisely
what we are doing today.
We are gonna start off by
making the two-hour-long mousse.
Most mousse, mousses,
moussii, take two hours or so
in the fridge to set
but the other one at the end
is instant so we'll save
that right at the end.
We're gonna get started.
Phoebe, can you get a bowl?
Chloe, there is some chocolate
in the microwave behind you.
Please, could you take that chocolate,
unwrap it and dismantle it into pieces.
It's not in the microwave
it's by the microwave.
- [Chloe] Oh.
(laughs)
- [Barry] Right, we
have got our chocolate.
That needs to be broken
up into pieces, all right?
So, we're gonna bung it in the microwave
for 30 seconds and stir it to melt it.
- Okay.
(microwave beeps)
- They're like little Oompa Loompas.
Like they manage themselves
and everything now.
It's brilliant.
- How long for?
- 30 seconds blast.
(microwave beeps)
(laughs)
So, officially really, we should do it
on a bain-marie which
is some simmering water
in a bowl, stirring it round.
Make sure the water doesn't
touch the bowl to melt it,
but a 30-second blast in the
microwave is so much easier.
All right, look at that!
Melted chocolate.
They're mesmerised by the chocolate.
(laughs)
It's like one of those things like a fire
you sometimes stare at like,
"Ah, it's very relaxing."
All right, we need to leave
that to one side to cool down.
So, maybe just put it over
there just at room temperature.
As long as it's still melted
but now, we're gonna whisk up the eggs.
Now, these aren't your normal eggs.
Do you know what this is?
- No.
- This is a tub of egg whites.
Look, loads of protein in it.
Loads of super strong
people, healthy, eat them.
- Never seen that before.
- It's like a carton of eggs.
And I thought, well,
rather than just actually
buying the eggs and separating them.
And you can do loads of
recipes with the egg yolks.
I've showed you that
before with any leftovers.
But today I thought, you know, I'll buy
one of those crazy carton things.
'Cause, actually, by
the millilitres it tells
you a couple of millilitres is each egg.
Well, we'll work it out.
We need seven egg whites.
I'm like, I don't feel like mucking around
with egg yolks today.
- Are these exactly--
- Eggs-actly?
- Seven eggs in here?
- No, there's about 20.
That's the equivalent of
20 eggs in the carton.
I thought it was brilliant.
So, I've only used these
once or twice in the past
and yeah.
So, just for reference
it's still from an egg.
It's not like some crazy egg
like chicken that lays an egg with
just whites in it, all right?
- Okay.
- Okay.
- I should have totally
have told them the opposite.
So, we need about seven.
So, we need about 250 grammes of the pop.
There you go instant chicken in a bowl.
The gourmet recipe we're following
rather than using cream of tartar,
which is what I normally
use to help stabilise
when I'm whipping up egg whites,
is saying to actually to
use the juice of a lemon.
So, we've got the lemon gadget there.
Yes.
You scoop out quarter of a teaspoon,
straight into the egg white.
Boom.
And apparently, that will help.
I've never done this before.
- Why don't you just
put the whole lemon in?
- [Barry] Because that
will turn it into lemonade.
- It's on turbo.
- It's on turbo.
(laughing)
I just said, "Make sure it's
on a low speed," off-camera.
(upbeat music)
All right, we're looking for soft peaks.
You can be the peak investigator.
Are these soft?
Are they good?
- [Chloe] They are luxurious.
- [Barry] They're looking
good, aren't they?
- Yes.
- We're gonna make it more glossy now
by adding in sugar.
You wanna go get it?
It's in the scales behind you.
And I want you to start whisking, Phoebes,
and you're gonna add that in
in two batches, all right?
So, we're gonna keep
whisking that through now
until we get nice glossy, stiff peaks.
Ah yeah!
I'm happy with that, are you?
- Yeah.
- Yeah.
- [Barry] You see how
glossy it is as well?
- [Phoebe] Yeah.
- [Barry] Our egg whites are ready.
All right, so here's our
melted chocolate, okay.
It's still slightly warm.
And what I want you to do,
Phoebes it's probably good for
you to do this one for now,
take about a third of those egg whites
and push them into the
bowl with the chocolate.
In that goes.
Yes, and it's really important not to
that's perfect
not to over-whisk it.
Otherwise, see how we
got all that air in there
that we've driven in?
- Yeah.
- [Barry] If we over-whisked
it, it would go all watery.
(upbeat music)
All right, so that's in there.
That's all we needed to do was
get it initially incorporated
and then, we slowly fold in the rest
of the merengue in blobs, okay?
So, we take a scoop out, like this, boom.
And then we fold it in, okay?
So, we try and keep that air in there
and lift it through, okay you guys?
You gonna do that together as a team?
- [Girls] Yes.
- Team mousse.
- [Phoebe] Yeah.
- [Barry] And apparently, if
we do this stage two slowly,
if that chocolate was too
cold and we start doing this,
that chocolate could, actually, seize.
So, we've, actually, got to
do this step fairly swiftly.
So, whisking it while
it's still slightly warm
and then getting those through
as quick as possible, all right?
- Okay.
- [Barry] All right, I think that's ready.
- Whoa, it looks really foamy.
- It does, doesn't it?
That's great, we have not over-mixed it
and you have just made, apparently,
a gourmet chocolate mousse.
You happy with your mousses?
- Yes.
- Yeah.
- Is it mousses?
Yeah, happy with your mousse.
But it's not ready.
The whole point of this video is
we gotta now wait at least two hours.
- No!
- The other mousse,
just before this is done
'cause we're gonna put this in
the fridge for two hours now.
We'll just quickly make that.
Apparently, it's ready in a flash
and it actually uses some
different ingredients.
- [Girls] Bye.
(laughing)
- Close the fridge then.
And you know what, whilst
we wait for it to set
I'm gonna show you my hidden
stash of shoelace collection
since 1982.
- Let's go.
- That's not true.
I don't...
Hey!
Hello.
- [Girls] Hello!
- It's been nearly two hours, innit?
- [Girls] Yes.
- What game are you playing?
- Portal Knights on the Nintendo Switch.
- Brilliant, very specific, great.
Right, so basically needed two hours,
nearly time to get it out the fridge,
very, very excited for that.
This is, in this tub right here,
is pretty much a kit for making
an instant chocolate mousse,
apparently.
Don't know if you guys can see that.
We have some cocoa powder.
We have some salt.
We have some icing sugar,
okay, aka powdered sugar.
The only thing that gets added to that
is some chilled double
cream, aka heavy cream.
Now, what we're gonna do.
We're gonna pour the cream into the tub,
we're gonna put the lid on and seal it,
and then you're gonna
shake it like a madman,
or madwoman, or mad girls.
Mad whatever you wanna be mad pugs.
- Mad clown.
- Yes.
And we're gonna shake it like crazy.
Make sure it's completely
clamped together.
I made sure I didn't
say that "S" word then
because that way that's gonna as what
you would be doing with
whipping up the cream
to thicken it together
and make an instant mousse in the pot.
Excited?
- Yeah.
- Yes.
- If that doesn't work, we're
gonna whip it up by hand
with electric whisk which should take
about a minute or two anyway.
All right?
- Yeah.
- Let's do it!
All right, so this is some cream
that has been in the fridge.
That's right, thank you, Chloe.
- You're welcome.
- [Barry] It's chilled, okay.
- [Girls] Whoa.
- [Barry] You want it chilled,
and make sure that this tub is clean.
Clamp it down, clip it in.
All right, so shake
that like a mad person.
Just keep shaking it.
- [Chloe] Shake, shake, shake, shake--
- I'll tell you what, you
are the perfect person
to do that Chloe.
You got to shake it vigorously.
- Yeah!
- Meanwhile, ow, Phoebe,
you and I are gonna
do exactly the same but
with an electric whisk
in a bowl just to make sure,
just in case, that doesn't work.
You gotta keep doing it.
(laughs)
(growling)
You need to be shaking more than that.
- It's gone into a ball.
- [Barry] Has it, a ball?
Oh, that could be the mousse.
- [Phoebe] Yeah.
- Well, open it up then.
Have a little look.
I might not need to start.
Oh my gosh!
That's supposed to be it.
That is supposed to be the mousse.
I mean that has, potentially, worked.
At least give me a chance
to make mine, all right?
You just keep shaking it away.
Enjoy yourself.
- Okay, we will.
We'll enjoy life.
(laughing)
- [Barry] All right, I'm gonna
add the salt into a bowl.
Four tablespoons,
and six teaspoons of icing sugar.
(laughs)
Keep going, guys.
A little bit of cream in there.
- That looks cool.
You're cheating.
- I'm not cheating.
Work smarter not harder.
And the great thing is because the cream
was cool to make it whip easier,
it's basically cool straight away
so you can now eat it immediately.
- Do we eat this?
Which one's the best?
- [Barry] Well, that's
not a bad effort, guys,
considering you didn't have
a big appliance to use.
You've done a good job, mate.
- [Chloe] Let's try it.
- It's not as bubbly
as actual mousse but--
- Yeah, but it's got the
roughness of it as well.
It's like the Great
British Mousse Off, right?
Well, foam off.
The French foam, right?
Is that what we said?
- Yeah.
- Foam or what was it?
- Froth.
- Froth, so, chocolate froth.
That's what we're looking
for that airy texture.
Which is what we drove the
air into the two-hour one,
didn't we?
- Yeah.
- Oh look, as you cut into it
that's what a mousse should be like.
You see the airiness, that texture?
The chilledness,
Oh!
Yeah, that's good, right?
- Yeah, yeah.
- Delicious.
- Bubbly.
- Bubbly, delicious, rich.
- I want more.
- Dark, wholesome, but also light.
That's the airiness, right?
- Mm-hm.
- Yeah, it does look like
a mousse, doesn't it?
- Yeah.
- Whereas this, looks a
little bit more churned.
It's more creamy, obviously,
'cause we just drove...
It's basically dyed
whipped cream, isn't it?
It looks more like mud.
- But it looks bubbly.
- It does, yeah.
It's got a little bit
once you cut into it.
I'm not gonna eat it yet,
but look when you break through
you do get that sort of airiness to it.
- I don't know what it will taste like
but I'm not a big fan of dark chocolate.
Even though that one--
- Yeah, that had dark chocolate in it.
- Had dark chocolate in it but it tasted--
- But it's lighter in colour.
But then that had cocoa powder
which is darker as well so.
But you could use milk chocolate, I guess.
Oh wow!
- That one actually tastes--
- No, no, no, no.
- No?
- I prefer that one.
- Where you going?
They are two very different things.
I don't know if it's more
You washing your mouth
out, is it that bad?
(laughs)
Maybe it's a little bit too strong then.
- Yeah.
- Bit too much kick.
- I actually like this one.
- It's too strong.
- It melts in your mouth that one.
- I prefer this one.
- Do you?
All right, well you have that one.
(laughs)
- This one's my favourite, actually.
- If it's down to taste.
I don't know.
They're just two very
different things, aren't they?
- Taste but then texture.
- I gotta try again, yeah.
Sort of deeper and richer and stronger
whereas that we used a
much more intense chocolate
I think the airiness
that we drove in there
with the egg whites as
sort of balanced it out
and lightened it.
- I'm just loving it.
Point, point, point.
- Okay.
(laughs)
Three, two, one.
- This one.
- Really?
You like the nice, driven, two-hour one.
Phoebe and I like that one.
- Yeah.
- You can, literally, just
taste the cocoa powder.
- But that's what I
think I want in a mousse.
I want it to be rich.
I want it to be intense.
I want that (grunts)
(grunts)
- All you can just taste in your mouth
is real dark chocolate
and it's all horrible.
Then this one is just--
(laughs)
- Thank you so much to all the suggestions
for the two-day, two-week.
We've got two-week suggestions
coming in for different recipes.
So, if you got any other
ideas, do let us know.
We actually enjoyed making this.
This actually has a bit
of a icing vibe to it
for a cake which is why I
think I like it so much.
'Cause it's got the
cream, and the chocolate
and the icing sugar.
- This one is actually like a frosting.
- Yeah, but I think
the real final decision
should go to Mrs. Barry aka Mother Mousse
who has not been here
for this whole procedure
to see what it looked like,
to taste all that other stuff.
So basically, we can put
all the pressure on her.
- Mm-hm.
- Mm-hm.
- Sound good?
- Yeah.
- Yeah.
- All right, thanks for watching, guys.
- Bye!
- Bye!
- Bye!
♪ Check your level, player ♪
♪ No matter what your style ♪
♪ The kitchen's for me ♪
♪ Sideburns, moustache, goatee ♪
♪ Maybe all three ♪
- [Girls] It's Mrs. Mousse!
- [Barry] Hello, Mrs. Mousse.
- Hello.
- Actually, I'm not gonna
call you Mrs. Barry anymore.
I'm gonna call you Mrs. Mousse.
- Okay.
- [Barry] How was your day at work?
- Very good, thank you.
- [Barry] Did you expect to come back
and taste chocolate mousse?
- I was hoping I was gonna come back--
- So was I.
(laughs)
I wasn't sure it was
gonna work but it has.
- Okay.
- One of them has been gobbled.
We got out the wrong one.
We do have some nicer ones than that.
- It's all right, I don't mind.
- [Barry] Okay, right now
taste both of the mousses.
- Okay.
- [Barry] And let us know.
- Which one you think is which.
- [Barry] Okay, so that's one.
- That's number one.
What do you think?
- That's very nice.
- [Barry] Is it?
Very nice.
- Use this spoon.
- Oh, sorry, different spoon.
- [Barry] Yeah, hygiene.
- Hygiene.
(laughs)
- [Barry] Oh god look,
look at that critical face.
- I know.
- [Barry] Analysis by Mrs. Mousse.
- This one is like a
buttercream consistency.
- What like icing for
a cake kind of thing?
- Yeah.
- [Barry] All right.
- Which one do you think is two-minute
and which one do you think's two hours?
- I think that's two minutes
and I think this is two hours.
- [Barry] Yep.
- Correct.
- You're correct.
- [Barry] That is right.
- I prefer this one.
- I prefer this one, too.
- Me and Daddy like this one.
- [Barry] Expensive
taste, instant divorce.
- I love it.
(laughs)
- [Barry] Well done.
All right, Phoebes, well we've got loads
of that stuff left.
We shall dine.
- This is nice.
- [Barry] That is nice.
- And we've got loads of this to eat.
- Mrs. Mousse has spoken.
Buy the expensive stuff, wait your time.
Do your time.
- Definitely, take your time.
- Apart from in prison.
Bye!
- [All] Bye!
