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  • Welcome to How To Cook That I am Ann Reardon

  • Today we are making white chocolate candles, I get lots of request for mousse recipes that

  • does not contain any gelatin so I've filled these candles with a gelatin free white chocolate

  • mousse. Because it has no gelatin it is a soft mousse

  • and won't hold its own shape so needs to be served in container so these candles are perfect

  • for that.

  • Take a bottle that has straight sides and is a width that will suit your candle. Then

  • wrap around some firm plastic and tape it into place, make the plastic the height you

  • want your candle to be. You can get this plastic from craft stores

  • it's called acetate and stationary supply stores often have it for document covers or

  • overhead projection sheets.

  • Once it's taped firmly into place then slide it off the bottle.

  • Take some tempered white chocolate and add it to the middle of the cylinder and then

  • spread it out to cover all of the inside. As smoothly as you can. If you are new to

  • working with chocolate I will link you to the videos on tempering chocolate and what

  • chocolate to use in the description below this video or you can click through to the

  • How To Cook That channel at the end and you'll find them all there under the chocolate playlist.

  • Once it is set shine a torch in the middle to look for any weak spots and add more chocolate

  • to those sections.

  • To make the bases spread chocolate onto some non-stick baking paper or foil. Tap it on

  • the bench to smooth it out so it has a flat surface. Then once it is firm but not fully

  • hard use a circle cutter the size of the base of your candle. If you don't have a cutter

  • you can just use a knife to cut out a circle shape.

  • Once the cylinders are set use a knife to cut the tape and then unwrap the plastic.

  • Now heat a saucepan on the stovetop and press the base of the cylinder onto the hot pan

  • to melt the edges then add it to the base, repeat that for your other candles and check

  • that you don't have any holes around that base on the join. If you do you can add more

  • chocolate to the inside of your candle.

  • Now for the mousse, all of the ingredient quantities that you need are on the website

  • and I'll put a link in the description below the video.

  • You will need some sugar and water in a saucepan, egg yolks, white chocolate, 300ml of cream

  • cream and an extra 90ml of cream.

  • Pour the 90ml of cream over the chocolate and warm it in the microwave to form a gancahe.

  • If you don't have a microwave you can heat the cream in a saucepan and then take it off

  • the heat and add the chocolate to melt it. Stir that until it is smooth.

  • Then set the ganache and other cream to one side.

  • Beat the egg yolks until they are pale and fluffy.

  • Stir the sugar and water over high heat until the sugar is dissolved and then you want to

  • keep boiling it unstirred until it reaches 238 degrees Farenheit or that's 144 celcius.

  • With the beaters running pour the hot sugar syrup into the egg yolks. And continue to

  • beat until it cools down and looks like this. Then with the beaters on low add the ganache

  • and your vanilla extract.

  • Whip the remaining cream to soft peaks and fold into the chocolate mixture a little at

  • a time. Make sure you chocolate mixture is completely cooled before you do this or you'll

  • just melt the cream.

  • One mum left a comment on the easter egg video last week saying she had made an easter egg

  • for her daughter and put a phone inside it. Now that's a generous egg.

  • Once that mixture is smooth place the mousse in a jug and fill up each of your candles.

  • I hope you all had a good easter and let me know if you ate way too much chocolate.

  • Pipe some melted chocolate around the top of the candelabra and add each candle. I bought

  • this candelabra second hand online but if you don't have one you can serve these on

  • plates if you prefer. Place a party candle in the centre of each

  • one. Now in hindsight I suggest that you strip back a bit more of the wax and make sure you

  • have a long wick sticking out for each candle because they will be easier to light. I ended

  • up pulling mine out and redoing that bit and putting them back in.

  • Pipe some chocolate around the top and then smooth that out using a knife. Now to pipe

  • the wax drips. Start with the lowest drip and pipe it on then pipe another drip over

  • the top of that.

  • Place the whole thing in the fridge for a few hours to let the mousse set.

  • Then light you candles and serve to the table.

  • [music: I'll Lie Here by used with permission]

  • Click on the links below to share this video. Subscribe to How To Cook That for more chocolate,

  • cakes and desserts. Click here to go to the How To Cook That youtube

  • channel and check out the videos on tempering chocolate and all the other creations.

  • This one will take you to last weeks spaghetti cake video

  • Or you can click here to go to the website and get the recipe.

  • I'll add all of those links in the description below as well.

  • Have a great week and I'll see you on Friday

  • [music: I'll Lie Here by used with permission]

Welcome to How To Cook That I am Ann Reardon


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巧克力蠟燭食譜如何烹飪,安里爾登 (Chocolate Candle Recipe HOW TO COOK THAT Ann Reardon)

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    Elma Chang 發佈於 2021 年 01 月 14 日