Serves: 4-6 bowls
Cream, chocolate and sugar- that’s all you really need to make this good ol’ chocolate mousse. Light, airy and smooth, this eggless, gelatin chocolate mousse is a die for. It takes less than 15 minutes to prepare and about 4 hours for it to set in the refrigerator. I usually make it a day before actually serving it, which gives it a good span of time to set overnight. The texture you are looking for should be firm yet creamy. I love dark chocolate, but you may use milk chocolate too, to make the chocolate mousse. Garnish with assorted nuts, or chocolate chips or cherries or strawberries and indulge in its heavenly taste.
INGREDIENTS:
1. 2 cups chopped dark or milk chocolate
2. 2 tbsp milk or any fruit juice or water
3. 200 g cream
4. Assorted nuts, chocolate chips or fresh fruits for garnish (optional)
METHOD:
1. Heat a bowl of water on the stove. Place the chocolate and milk/fruit/water in another bowl with a smaller diameter than the bowl of water. Melt the chocolate till you get a smooth mixture. Keep aside to cool.
2. Whip the cream in another bowl till you get soft peaks. (Do not over-whip the cream)
3. Now fold the cream into the chocolate mixture and ensure that it is well combined.
4. Pour the mixture into small bowls or shot glasses and refrigerate for 4-5 hours.
5. Garnish with chocolate chips or chopped fruits or assorted nuts and serve chilled.
TIPS: I used Amul Cream but if you can find heavy cream, there is nothing like it!
Recipe by: Sukanya Saha