Nadia: "My chocolate mousse cups are white chocolate shells filled with a pistachio cream a Viennese crumb a white chocolate and strawberry mousse with a sponge biscuit." During preparation Nadia was piping pistachio cream into white chocolate cups then topping with crumbled Viennese biscuit and white chocolate and strawberry mousse. She worked with gelatin noting it can help stabilize the mousses and expressing concern wishing she'd put more gelatin in. The narration explained the most important thing is to whip air into the cream or egg white base to create a mousse. Near the end Nadia noted she was just a bit worried about the time now and that she was way too chill.