NO-CHEF Chocolate Mousse Tart, Caramel & Almond Cream ! It’s all love

NO-CHEF Chocolate Mousse Tart, Caramel & Almond Cream ! It’s all love

Hey guys! Salut! This is Alex So you know on special occasions like, for example, Valentine’s Day when you want to truly treat someone very special to you The best would not be to go out and buy some shitty food, it would be to make something. And if possible, to cook something sweet. That’s why you get the best point. If you want to see other keen community creators sharing their original ideas for that special moment, hit the playlist at the end of the video. Guess what. We are not all 3 Michelin star chefs. That’s why I made myself a challenge. Make a fancy sweet dessert that can be prepared by ANYBODY and that can be EATEN by anybody. It doesn’t sound so, but it’s a bald statement. Woa, woa, woa, woa. Just don’t worry, don’t. It’s me, it’s gonna be fine. In this recipe we will use no oven, no scale, no measuring cup, no spatula, no stand mixer, no food processor, no whisk and just for the fun, no knife. Only super basic stuff and widely available as well. With this minimal equipment we’ll make a dessert with no gluten, no lactose and no animal products. I know it would be easier to say vegan, but it’s the NO chef challenge. So I gotta say NO something. So anyway, first off, let’s make a no bake crust. Using a bowl ans double layer of aluminium foil make a mold. Trim off the edges and make it clean. Then you need 5 dates and about 30 almonds. Do as you like, but just chop those finely. Then, bash the almonds. Finally, combine these until you get a nice paste. Flatten it out using 2 layers of plastic wrap. Press it down in the mold gently, but firmly. Then make it even and a bit more solid using the leftover bits. Back in the mold and in the freezer it goes until we need it. And that’s basically the crust down; I told you, everyone can do it. But now we need to tackle the chocolate mousse using no eggs and no dairy products. Wow, WOW! Get the liquid out of a can of chickpeas. It’s called aquafaba and it surprisingly behaves like egg whites. Trust me, shut up, stop. Nobody will feel any chickpeas at all at the end. In a very clean bowl whisk the aquafaba with a bunch of forks. Gradually add 3 tablespoons of sugar. Keep in mind that even with a stand mixer and a proper whisk attachment it’s not easy to get firm peaks. So with your forks you’re gonna need time and efforts. Fill the bowl with dark chocolate bits and cook them in the microwave for about 30 seconds up to a minute. It must be about melted. Now drop a tablespoon of mousse in the chocolate just to loosen it first. Again. And again. Then gradually add this into the mousse itself. Do not stir like a maniac, just gently fold that mixture. Now fill the crust with it. And back in the freezer it goes. In needs at least one hour, maybe 2, to set up. And now we are going to do spun sugar. Which is a fancy name for – everything is fancy, caramel garnish. In a bowl mix 2 tablespoons of sugar, one tablespoon of water and one tablespoon of corn syrup. Con syrup will make your life easier, but it can be replaced by another tablespoon of sugar. Cook that in the microwave for about 2 minutes or until it is slightly golden. Grease a layer of aluminium foil. Let the caramel cool down a bit. And then, as soon as it gets less runny and a bit more sticky, grizzle that in a grid pattern. So I guess, if you are super motivated, you could also make a bowl, drizzle the caramel in and make a nest. But in my opinion, it’s a lot of work… it’s not worth it. And now to the almond cream. So I wanted to… I, I… I tried… I just bought some at the store. Boo! That’s disappointing, you’re a sha… Yeah, maybe, but at the end of the day, if you truly want to make it you can, I guess, make a dairy free, vegan creme anglais in the microwave. But I think it’s just over-complicating the whole recipe. So why not just go for something easy for once? You know, relationships are complicated, this should be just sweet. And now it’s time to dress-up the plate. Using a dark plate is always fancier. Place the tart on one side, add a bit of salt, a few shavings of chocolate, a dollop of cream on the other. And then draw a swoosh line with your spoon. Now place the caramel garnish on the side. And voilà! You’ve got a crunchy and dense crust, smooth, silky mousse texture, a strong enjoyable chocolate flavour with a bold aftertaste. Finally, you’ve got a delightful crispiness from the caramel brittle. So guys, that’s it.Give it a thumbs up and share that over instagram, facebook, twitter, #spreaditlikebutter. Click subscribe, ’cause I make new videos every week and it’s always about sharing my, teaching, understanding, or learning If you wanna see what the other creators have done, hit the playlist at the end of the video. But in the meantime, take care. Bye-bye! Salut!

100 thoughts on “NO-CHEF Chocolate Mousse Tart, Caramel & Almond Cream ! It’s all love”

  1. Thanks for all your lovely feedback people πŸ™‚
    I am sure many of you have at least one equipment in your kitchen, so please, by all means, use it. I did not use any for motivation and inspiration purposes only but it does speed up the process drastically.
    As you noticed too, Nut-allergic folks might be in trouble eating this but I had to make a few choices in order to keep it doable.
    All's left for me, is to wish you a Happy Valentine's day ! If you do have a Valentine, then good for you, but if not then think again ! There are friends, family and last but not least, YOU ! YOU do matter very much. YOU are your lifetime partner, whatever goes right or wrong. So treat yourself with respect, pour a nice glass (may I suggest a Semi-sweet Floral White), grab a tbsp and them chocolate mousse leftovers ( I made sure this recipe makes for lots of them ) turn on Netflix and bliss. <3

  2. that is amazing 😍 I don't like milk chocolate but I love dark chocolate.its the perfect dessert for me πŸ‘

  3. mate im disapointed with your "spun sugar" thats just grided cwramel. it should be like firm coton candy and make one hell of a mess.

  4. I had exactly this dessert about 2 weeks ago in a small restaurant in le lavandou (next to saint tropez).

  5. You are a genius!!! And hilarious. I am making vegan dinner next week for my meat eating friends. I am so going to make this a day a head.

  6. λΉ›κΉ” 고운 μœ€κΈ°μ—” μ˜›λ‚  λ¬Όμ—Ώ γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹γ…‹

    Shout out From South Korea lolol this is nicce recipe

  7. oh Alex, this is lovely. I will try this. I am not allergic to any of the ingredients. Ah, I could kiss you for this one, but you are too far away. It is so beautiful. thank you thank you thank you. I am so allergic to so many foods. It is a delight to find something I could actually eat.

  8. That swoop smear thing is just so hip right now. I remember years ago, if the sauce on a dish didn't look perfect it was considered wasted and needed to be re-plated. Now if it doesn't look like someone fucked it up, it doesn't leave the kitchen!

  9. Troubleshooting and FAQ:
    1.0 What if you do not have any fridge?
    1.1 No ice?
    1.2 No source of running on cold running water?
    2. Not microwave?
    3. NO GF?

    1. If a fridge is not available then you will need 2 containers (thermally conductive and thermally restrictive)
    Buy ice and salt from a store. Crush the ice and rub salt over it. Place the salted ice in the resistant box and place the shell of dates + almonds into the thermally conductive box make sure it is water tight and let it cool.

    1.1 No ice? Get a water proof box and place your dates + almond mixture in the box and seal tight. Find a running water source and place the box under the cold running current.

    1.2 No running water? Dig 3-4 feet and bury your box there (make sure that the ground is stable and does not have any underground constructions or water) Seal it tight to prevent insects from eating your food.

    2. No microwave? use your oven, stove, and grill but keep watch on the food or else it might get over cooked.

    3. No solution found contact Real Life Provider or your Local Life Support Consultant for a assistance.
    Our hotline is non existent but we receive your plea via telepathy and quantum stuff

    2 E D G Y 4 M E

    What is life

    ~ Comment Operator 2

  10. I think this is great, so I feel kind of bad to harsh your buzz, but "chickpea is an important source of allergen that can cause IgE-mediated hypersensitivity reactions ranging from rhinitis to anaphylaxis". I finally had to look this up, because I basically can't eat falafels. Bottom line: there's no such thing as a "free" lunch.

  11. This looks amazing and I might try making it for myself but I actually know someone who can't have chickpeas and I'm not sure if the liquid counts… it's a very odd diet they're on for health reasons.

  12. Kinda wished you would have shown how to make the creme because I can’t for the life of me find almond cream πŸ™ but other than that I love this recipe!!

  13. At my Job in a Bakery (Audrey's fine baked goods) i am mainly in the area of Mousse cakes and let me tell you that your recipe was pretty good albeit we make the mousse with whipping cream. πŸ‘Œ

  14. I don't subscribe to channels that often, but your channel is excellent and irresistible. I've already made 4 recipes following your directions to great success. Keep up the good work Alex!

  15. I love watching these videos so much! It’s nice to be reminded that you don’t have to buy a bunch of equipment to make something delicious 🀀

  16. Wait! Where did the baseball bat come from? thought I didn't need it… I need it? Argh… another trip to Walmart then…

  17. I could probably give you a bag of rocks and you'd still somehow make it into a restaurant quality meal, nice work, respect.

  18. I know I'm super late in discovering your Channel but I'm absolutely in love with your content you're funny and very creative! New subπŸ˜„

  19. I made this last night for my wife. I learned two things. First, I am not a candy maker. Second, trust in Alex. I was really skeptical at first, but then I tasted it and it was tremendous. Even without the caramel garnish.

  20. I did this for gf and it became very nice well I used eggwhite instead of the chickpea Sirup but it was very nice she was amazed love your vids and looking forward to try more of ur recipes soon

  21. Alex, but my Mom is allergic to almonds (tree nuts). So what's an alternative to the almonds to the crust and sauce?

    Love your vids, you pushing me back into my passion of baking.

  22. Dang it i dont have a baseball bat.. guess I can’t make this amazing dessert.. just kidding haha! Thank you so much for this recipe! So easy and so wonderful~

  23. can't you just use the bowl as the mold? why use the aluminium foil. (genuine question here. i am confused.)

  24. Being allergic to nuts, this is like a punch in the gut for me; it looks so delicious! I guess I'll just make a variant of this with something else instead of almonds πŸ˜›

  25. Thanks for making me look like a pro, everything you make you take all the worry out of it and make it look and feel so effortless

  26. OH WOW – This looks AMAZING…thank you for sharing this with us. Looking forward to making this, so easy, simple and no fuss <3 Merci

  27. I really liked the recipe! I learned another easy and cheapest chocolate mousse with Heston Blumenthal. Just chocolate and water, they do mix beautifly!!

  28. "…and that can be eaten by anybody"

    Sorry, man. Diabetes patient here. Afraid I'm gonna have to disagree. Shame too, 'coz it looks great! πŸ˜‰

  29. Something I appreciate is that there's no avocado or banana in this. They're both things I often see as substitutes in vegan cooking, but I'm deathly allergic. It's nice to finally have a delicious vegan dessert that's only to die for in the metaphorical way, and not the literal one you know?

  30. Hi Alex, this is Lars. I just want you to know: Your Food is incredible! Not as handsome as you are, but still incredible! Keep going, please! πŸ™‚

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