Make video
Dark Chocolate Mousse
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Dark Chocolate Mousse, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Dark Chocolate Mousse. Melted chocolate folded into whipped cream. No raw egg. Here is the whole thing, one move at a time.
On screen. Dark Chocolate Mousse
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Dark Chocolate Mousse, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Dark Chocolate Mousse. Melted chocolate folded into whipped cream. No raw egg.
On screen. Dark Chocolate Mousse
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out dark chocolate, 70%, heavy cream, granulated sugar, vanilla extract, kosher salt. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Scale, Mixing bowl, Sharp knife.
On screen. Scale · Mixing bowl · Sharp knife
Scene 5 · step · 7s
Step 1
Shot. Dark Chocolate Mousse: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Dark Chocolate Mousse. Heat to the refrigerator at 40°F / 4°C and give it 5 minutes so the surface is actually hot. Weigh dark chocolate, 70%, heavy cream, granulated sugar, vanilla extract, kosher salt. A mousse for people who do not want to serve raw yolks. The chocolate is melted with a little cream, cooled, then folded into more whipped cream. It sets in the fridge.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Dark Chocolate Mousse: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Dark Chocolate Mousse is cooked in the home kitchen. Also called Chocolate Mousse. Cold plates mute salt. Taste again after the food has rested a minute.
On screen. Dark Chocolate Mousse is cooked in the home…
Scene 7 · step · 7s
Step 3
Shot. Dark Chocolate Mousse: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Dark Chocolate Mousse, until the edges take a little color. A no-cook plate still needs salt and a rest so the dressing soaks in.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Dark Chocolate Mousse: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Chill 26 min in real time.
Voiceover. Add the remaining weighed foods and cook Dark Chocolate Mousse at the refrigerator at 40°F / 4°C. Start checking at 26 minutes. Dark Chocolate Mousse is done when it tastes seasoned after the chill, and the dressing or brine coats every piece.
On screen. Add the remaining weighed foods and… · Chill 26 min
Scene 9 · step · 6s
Step 5
Shot. Dark Chocolate Mousse: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Dark Chocolate Mousse, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Dark Chocolate Mousse, not…
- 🇫🇷 FranceWestern Europedark-chocolate-mousse-dark-chocolate-mousse-10
Step 6
step · france
Scene 10 · step · 7s
Step 6
Shot. Dark Chocolate Mousse: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Dark Chocolate Mousse for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in the home kitchen, with the sauce or garnish that belongs to it. Film Dark Chocolate Mousse in this shot order and no other: a cooling rack and a waiting towel; the fridge shelf where the plate will chill; scale and bowls in a flat lay; a knife sliding into the potato or vegetable. Slate words for the editor: mortar, flake, bloom, ripple, iris, yarrow, oven, honeyed, dusk, twilight.
On screen. Rest Dark Chocolate Mousse for 5… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Dark Chocolate Mousse is done when it tastes seasoned after the chill, and the dressing or brine coats every piece.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Dark Chocolate Mousse looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Dark Chocolate Mousse turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cover Dark Chocolate Mousse and refrigerate it the same day. Eat it within 2 days. Do not leave a dressed or creamy cold plate at room temperature.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 375 calories, with 2.6 grams of protein. Pai marks it Indulgent.
On screen. 375 kcal · 2.6 g protein · Indulgent
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 6 cups. Eat while it is at its best.
On screen. Dark Chocolate Mousse
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Dark Chocolate Mousse from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.