Eggless Chocolate Mousse



Ingredients:

100 ml fresh cream, Amul is good. Room temperature,
4 big bars of Cadbury Milk Chocolate
2 packets of instant coffee (1 Re. Bru or Nescafe)
3 tsp castor sugar (just blend / pound some crystal sugar)
Keep some chocolate for garnish (use the cheese grater and make some flakes)

Method:

In a big mixing bowl, whip the fresh cream till it nearly reaches soft peaks, but not there yet. add the 2 coffee packets. Before you start with the cream, actually just about the same time, coz I had help, my daughter started with melting the chocolates. In lay man terms, take the cooker, put the wire coaster one uses to keep hot stuff on, in the cooker and put water to the level just so it is below and not touch the bowl in which you are melting the chocolate.We need warmth here not direct heat or else we cud have zapped it in the micro. We are not looking to boil the chocolate. These steps are important to get silky smooth mousse, I am not just trying to be fussy :D Add the sugar to the cream, work it in slowly, Next pour in the chocolate, slowly again, keep mixing it in till they completely blend. Done.

Pour into the glasses and garnish with chocolate flakes. Freeze it for 30 mins and then keep chill in the fridge till its ready to be served. I layered the mousse over some kellogs chocos for some crunch, add whatever you like in the glass then pour the mousse over.

Eat n Enjoy !

Cheers

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