Gordon Ramsay recipes Four-minute chocolate mousse recipe

Comments

1. Dear Mr Ramsay, I made this mousse exactly according to your recipe but unfortunately it dint come out as expected. It was bitter and tangy (i think due to the creme fraiche). The texture was amazing, incredibly easy to make and tasted good too but not to my taste unfortunately. A.M.

   Posted by Shehzaadii on 28/01/2010 22:04:37

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2. its a grate recipy quick and easy i used it for my exsam and i got a* for it thank you and how do u make a sally lunns to go rght it nots working for me ?

   Posted by lauren on 27/01/2010 12:03:04

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3. Regarding comment 09.06.2009. Not entirely sure, but I understand that in Amercia double cream is know as 'heavy cream'. Regards to the recipy - quick, easy and wonderful! Thank you.

   Posted by Siobhan on 18/01/2010 14:34:09

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4. I just made this for my wife.. it was great, but I recommend: - don't overdo the meringue - if you're using an electric mixer then make sure to stop and check often. I over did mine and it wasn't as "fluffy" as it should have been - definitely cool this before serving, tastes much better

   Posted by vancouver mike on 11/01/2010 06:47:21

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5. this recipe is great as it tasted beautiful when i made it i cant what to go to your restrant

   Posted by amy on 29/12/2009 18:50:57

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6. Ref: Folding Hi, Folding is a technique where you combine two things (usually either flour or whisked cream or egg whites and a wet mix) gently to avoid knocking the air out of the mixture in order to keep it light and fluffy. Conventional wisdom says that the best way to do this is to add a spoonful at a time and fold the mixture over on top of itself in a figure of eight motion with a large metal spoon. I have found that as long as you are gentle with the combining that the figure of eight part is not too important, the key thing is not to over mix it, stop as soon as the mix is combined. Hope that helps.

   Posted by chickpea on 08/12/2009 09:03:04

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7. Hope you all dont laugh at me. But... what does it mean by: "Fold" the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses.?. So the meringue should sit on top - like coffee's froth? or inside? Thanks, guys.

   Posted by Lily on 05/12/2009 03:28:24

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8. I just made it, but I added toasted and crushed cacao seeds in the mixture. I have to say that it was a real success. Cheers!

   Posted by Hugo HH on 09/08/2009 23:09:53

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9. its sounds cool ill try it

   Posted by A GUY on 22/07/2009 07:54:14

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10. Can you please post the amounts of each ingredients in NOT metrics?

    Posted by John Wayne on 03/07/2009 00:04:01

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11. I replaced the Amarette with Grand Marnier and it was AMAZING. An important aspect to mention though is that in the U.S. and Canada, double cream isn't available!

    Posted by margar1ta on 09/06/2009 21:07:10

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12. Could you please list your measurements in standard form and not just metric.

    Posted by Mrs R on 19/05/2009 22:18:26

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13. Mr. Ramsey: Why do chefs on TV and presumably elsewhere always sharpen their knives with a steel OVER food, cutting boards etc. Don't they realize that minute particles of steel are dropping off the blade? Brilliant you are! J

    Posted by Judy Peters on 22/04/2009 23:14:44

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14. Dear Mr. Ramsay, May Allah give u in abundance of what u r doing. i love cooking n my husband loves restaurant style food, so thanks to u i can give him at the table his hearts desire. one request many of ur dish contains alcohol or non halah ingredients , can u let me know wot r the alternatives i can use without spoiling the dish. thanks and Allah bless u n ur family.

    Posted by naseem landi on 27/03/2009 19:20:05

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15. mm really yummy took my longer than 4 minutes but very quick!

    Posted by e on 02/02/2009 11:18:42

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16. Gr8 Recipe it is AMAZING!!!!!!!!!!!!!!

    Posted by YUMYUM on 25/01/2009 12:48:35

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17. i have made this loads of times now and it doesnt fail to dissapoint :)

    Posted by bethany on 23/01/2009 09:45:53

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18. I've made this one lots of times, everyone has loved it! Also made it with dark chocolate from Brussels last week, my mate brought some back, truely beautiful!

    Posted by Greenones on 05/11/2008 19:20:40

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19. ABSOLUTELY YUMMY THANK YOU FOR THE RECIPY AND SO QUICK TOO

    Posted by Caroline & Chris on 27/10/2008 16:47:08

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20. AMAZING!!! And so quick - made it for thanksgiving and it was eaten by all!! Had to do substitutions for in Canada (used fine granulated sugar and whipping cream in place of caster sugar and double cream). I'd love to know the nutritional info on it - but it was delicious! Thank you GR - might just have to buy the book!

    Posted by Em Wolbeck on 15/10/2008 17:55:43

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