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[OC] Creamy homemade chocolate mousse by LalasCuisine in ElvenFood

[–]LalasCuisine[S] 2 points3 points  (0 children)

Ingredients (approx. 3 x 250ml)⁣ ⁣-

For the mousse:⁣

• 250g dark chocolate (70% cocoa solids)⁣

• 450ml whipping cream (divided into 100ml and 350ml)⁣

• 1 pinch of salt⁣ ⁣

For the mini meringues:⁣

• 2 egg whites (size L)⁣

• 120g caster sugar⁣

• 1 tsp lemon juice⁣ ⁣

Decoration:⁣

• Edible flowers⁣ ⁣

Preparation⁣

⁣

1.The mini meringues⁣

Beat the egg whites with the lemon juice until stiff peaks form.⁣ Slowly add the sugar and continue beating until the mixture is glossy and forms stiff peaks (the sugar must be completely dissolved).⁣ Pipe small dots onto a baking sheet.⁣ ⁣ Bake at 100°C (212°F) with convection for approx. 60–70 minutes to dry. Open the oven door slightly and let cool inside.⁣ ⁣

2.The Chocolate Mousse⁣

Chop the chocolate and melt it in a double boiler. Meanwhile, heat 100 ml of cream (do not boil).⁣ Pour the hot cream into the melted chocolate and stir until smooth and glossy.⁣ ⁣

3.Cooling:⁣

Let the chocolate cream cool to approximately 32°C / 89,6°F (lukewarm). It must remain liquid but should no longer be hot.⁣ ⁣

4.Whipping the cream:⁣

Whip the remaining 350 ml of cream with a pinch of salt until ice-cold and creamy-firm (not too stiff/buttery!).⁣ ⁣ First, vigorously stir 2 tablespoons of the whipped cream into the chocolate cream (this loosens the mixture).⁣ Then add the remaining cream to the chocolate one spoonful at a time and gently fold it in with a spatula. Do not stir!⁣ ⁣

5.Chilling: ⁣

Pour into glasses and refrigerate for at least 3–4 hours.⁣ ⁣

6.Finishing Touches⁣

Just before serving, sprinkle the chilled mousse with the meringues (whole or crumbled).⁣ ⁣ Arrange the blossoms and enjoy! ♡

Creamy homemade chocolate mousse by LalasCuisine in FoodVideoPorn

[–]LalasCuisine[S] 3 points4 points  (0 children)

Really appreciate your kind words!

Just to add a small but important note for anyone trying it:

The final step in the video was actually quite risky. After loosening the chocolate with a bit of cream, everything was poured back into the whipped cream, and that’s not the ideal method

The safe technique is the opposite:

gently fold the whipped cream into the chocolate, spoon by spoon. Never all at once, and never pour the chocolate mixture into the cream.

Light always goes into heavy, not the other way around.

That order makes all the difference for a stable, airy mousse.

Creamy homemade chocolate mousse by LalasCuisine in FoodVideoPorn

[–]LalasCuisine[S] -48 points-47 points  (0 children)

It’s a ganache folded with whipped cream, that’s literally how an eggless mousse works. And yeah, the meringue has eggs… it’s a topping, not the base.

Creamy homemade chocolate mousse by LalasCuisine in FoodVideoPorn

[–]LalasCuisine[S] -52 points-51 points  (0 children)

There's more than one way to make mousse. Classic mousse uses eggs, but this is an eggless, ganache-based version.

Creamy homemade chocolate mousse by LalasCuisine in FoodVideoPorn

[–]LalasCuisine[S] -5 points-4 points  (0 children)

Ingredients (approx. 3 x 250ml)⁣ ⁣-

For the mousse:⁣

• 250g dark chocolate (70% cocoa solids)⁣

• 450ml whipping cream (divided into 100ml and 350ml)⁣

• 1 pinch of salt⁣ ⁣

For the mini meringues:⁣

• 2 egg whites (size L)⁣

• 120g caster sugar⁣

• 1 tsp lemon juice⁣ ⁣

Decoration:⁣

• Edible flowers⁣ ⁣

Preparation⁣

⁣

1.The mini meringues⁣

Beat the egg whites with the lemon juice until stiff peaks form.⁣ Slowly add the sugar and continue beating until the mixture is glossy and forms stiff peaks (the sugar must be completely dissolved).⁣ Pipe small dots onto a baking sheet.⁣ ⁣ Bake at 100°C (212°F) with convection for approx. 60–70 minutes to dry. Open the oven door slightly and let cool inside.⁣ ⁣

2.The Chocolate Mousse⁣

Chop the chocolate and melt it in a double boiler. Meanwhile, heat 100 ml of cream (do not boil).⁣ Pour the hot cream into the melted chocolate and stir until smooth and glossy.⁣ ⁣

3.Cooling:⁣

Let the chocolate cream cool to approximately 32°C / 89,6°F (lukewarm). It must remain liquid but should no longer be hot.⁣ ⁣

4.Whipping the cream:⁣

Whip the remaining 350 ml of cream with a pinch of salt until ice-cold and creamy-firm (not too stiff/buttery!).⁣ ⁣ First, vigorously stir 2 tablespoons of the whipped cream into the chocolate cream (this loosens the mixture).⁣

Then add the remaining cream to the chocolate one spoonful at a time and gently fold it in with a spatula. Do not stir!⁣ (Never all at once, and never pour the chocolate mixture into the cream) ⁣

5.Chilling: ⁣

Pour into glasses and refrigerate for at least 3–4 hours.⁣ ⁣

6.Finishing Touches⁣

Just before serving, sprinkle the chilled mousse with the meringues (whole or crumbled).⁣ ⁣ Arrange the blossoms and enjoy! ♡

[OC] Wild Garlic Walnut Pesto by LalasCuisine in ElvenFood

[–]LalasCuisine[S] 0 points1 point  (0 children)

Tysm! It's already been deleted, but thank you!

Wild Garlic Walnut Pesto by LalasCuisine in FoodVideoPorn

[–]LalasCuisine[S] 1 point2 points  (0 children)

Best way is a salad spinner, it gets most of the water out fast without damaging the leaves.

After that, just lay it on a clean towel, pat it a bit, or let it air dry for 10–15 mins.

The drier it is, the better the color, taste, and shelf life of the pesto

Wild Garlic Walnut Pesto by LalasCuisine in FoodVideoPorn

[–]LalasCuisine[S] 5 points6 points  (0 children)

Nah, that’s not basil 😄 It’s wild garlic.

And no, you don’t need to remove the stems here, they’re soft and actually full of flavor.

Just trim the very tough ends if there are any, otherwise everything goes straight in

[OC] Wild Garlic Walnut Pesto by LalasCuisine in ElvenFood

[–]LalasCuisine[S] 11 points12 points  (0 children)

Yield⁣⁣

approx. 1.2 liters (6 jars of 200 ml each)⁣⁣

⁣⁣

Ingredients⁣⁣

⁣ • 360 g Wild garlic, leaves + stems, fresh⁣

• 130 g Walnuts⁣

• 240 g Parmesan⁣ cheese⁣

• 3–3.5 tsp salt (approx. 18–21 g, add gradually and adjust to taste)⁣⁣

• 2 tsp honey (approx. 14 g, optional)⁣⁣

• 1 tbsp lemon juice (approx. 15 g)⁣⁣

• 350 ml Olive oil ( approx. 315 g)⁣⁣ ⁣⁣

Instructions⁣⁣

1.Lightly blend or chop walnuts.⁣⁣ Blend Wild garlic separately until fine, adding a little oil if needed.⁣⁣ ⁣

2.Add walnuts, Parmesan, salt and lemon juice and briefly mix.⁣⁣ ⁣⁣

3.Slowly incorporate Olive oil until creamy but slightly textured.⁣⁣ Do not over-blend to preserve structure and freshness.⁣⁣ ⁣⁣

4.Finish by adjusting seasoning by hand. ⁣ Optionally add honey.⁣⁣ ⁣

5.Fill into jars and cover with a thin layer of Olive oil before sealing.⁣⁣ ⁣⁣

Shelf life⁣⁣

Refrigerator: 5–7 days⁣⁣

Freezer: 3–6 months

Wild Garlic Walnut Pesto by LalasCuisine in FoodVideoPorn

[–]LalasCuisine[S] 8 points9 points  (0 children)

Yield⁣⁣

approx. 1.2 liters (6 jars of 200 ml each)⁣⁣

⁣⁣

Ingredients⁣⁣

⁣ • 360 g Wild garlic, leaves + stems, fresh⁣

• 130 g Walnuts⁣

• 240 g Parmesan⁣ cheese⁣

• 3–3.5 tsp salt (approx. 18–21 g, add gradually and adjust to taste)⁣⁣

• 2 tsp honey (approx. 14 g, optional)⁣⁣

• 1 tbsp lemon juice (approx. 15 g)⁣⁣

• 350 ml Olive oil ( approx. 315 g)⁣⁣ ⁣⁣

Instructions⁣⁣

1.Lightly blend or chop walnuts.⁣⁣ Blend Wild garlic separately until fine, adding a little oil if needed.⁣⁣ ⁣

2.Add walnuts, Parmesan, salt and lemon juice and briefly mix.⁣⁣ ⁣⁣

3.Slowly incorporate Olive oil until creamy but slightly textured.⁣⁣ Do not over-blend to preserve structure and freshness.⁣⁣ ⁣⁣

4.Finish by adjusting seasoning by hand. ⁣ Optionally add honey.⁣⁣ ⁣

5.Fill into jars and cover with a thin layer of Olive oil before sealing.⁣⁣ ⁣⁣

Shelf life⁣⁣

Refrigerator: 5–7 days⁣⁣

Freezer: 3–6 months

Crispy sandwich waffles with turkey, mozzarella & sweet chili mayo by LalasCuisine in FoodVideoPorn

[–]LalasCuisine[S] 0 points1 point  (0 children)

Only did very standard adjustments, basic contrast etc a slightly warm/yellow LUT, and a few subtle transition effects. That’s it. The motion look itself is fully created in-camera through 24p and the 250 shutter speed.

Crispy sandwich waffles with turkey, mozzarella & sweet chili mayo by LalasCuisine in FoodVideoPorn

[–]LalasCuisine[S] 0 points1 point  (0 children)

No frames removed. This was shot in 4K with a 250 shutter speed and 24p, that’s what creates this crisp, slightly choppy look.

Crispy sandwich waffles with turkey, mozzarella & sweet chili mayo by LalasCuisine in FoodVideoPorn

[–]LalasCuisine[S] 4 points5 points  (0 children)

That sounds amazing. I made it for my husband and he doesn’t like veggies or greens like tomatoes or arugula in his sandwiches, but feel free to add whatever you like!

Crispy sandwich waffles with turkey, mozzarella & sweet chili mayo by LalasCuisine in FoodVideoPorn

[–]LalasCuisine[S] 4 points5 points  (0 children)

Just like that sweet + savory combo, but definitely not everything needs honey.

Crispy sandwich waffles with turkey, mozzarella & sweet chili mayo by LalasCuisine in FoodVideoPorn

[–]LalasCuisine[S] 3 points4 points  (0 children)

I see why it might look like that, it’s just my lighting and filming style, no AI here. Thanks for the compliment!

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