Rommel Reyes' Surprise Recipe Of The Day

Today I'm talking with special-diet pastry chef Rommel Reyes. We talk about the latest pastry trends he's spotted in Paris (like the viral Dubai chocolate bar) and his journey to discovering his own gluten and lactose intolerances. The rich dessert recipe he tells us about is super simple (only three ingredients!) but also classically elegant.Rommel's Links:Website: bakefree.netInstagram: @rommel_bakefreeCookbook: 15 Shades of Banana BreadRecipe: Two-Ingredient Chocolate MousseRommel's Chocolate Mousse recipe is below, but here's a link to his Triple Layer Vegan Chocolate Mousse CAKE!Chocolate Mousse Recipe:Ingredients:Dark chocolate (at least 70% cocoa content) - 1 part by weightHeavy cream - 2 parts by weight (divided: 1 part for ganache, 1 part for whipping)Instructions:Make the ganache: Melt 1 part chocolate with 1 part heavy cream to create a ganache. Let it cool to 35-40°C (95-104°F).Whip the cream: Whip the remaining 1 part heavy cream until it forms peaks.Fold in two stages: First, fold half of the whipped cream into the cooled ganache until homogeneous. Then gently fold in the remaining whipped cream.Chill: Refrigerate for 15-20 minutes before serving.Variations:For white or milk chocolate: Use 1.5 parts chocolate, 1 part heavy cream for ganache, 1 part whipped cream.Serve with raspberries or crushed cookies layered in glasses.Ratio to remember: For dark chocolate - 1:1:1 (chocolate:cream for ganache:whipped cream).Christine's Links:Log Driver's Waltz (the cartoon part begins about a minute in)Steak Bowl RecipeAir Fryer Sweet Potato RecipeChicken Thigh MarinadeExtra Crispy Brined Chicken Wings RecipeGrilling Chicken Thighs RecipeEmail Me! [email protected] to the PodcastJoin the ROTD Facebook Group, TikTok, or InstagramWebsites: CookTheStory.com and TheCookful.comChristine's NewsletterThe All New Chicken Cookbook (#ad)