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]