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.net
Instagram: @rommel_bakefree
Cookbook: 15 Shades of Banana Bread
Recipe: Two-Ingredient Chocolate Mousse
Rommel'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 weight
Heavy 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 Recipe
Air Fryer Sweet Potato Recipe
Chicken Thigh Marinade
Extra Crispy Brined Chicken Wings Recipe
Grilling Chicken Thighs Recipe

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Websites: CookTheStory.com and TheCookful.com
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