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 howtocookthat.net 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 youtube.com/mikedignammusic
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 youtube.com/mikedignammusic
used with permission]