Chocolate mousse is one of the most elegant and exquisite dessert that has always seemed to be tedious to make at home right? Though the recipe is not that hard to prepare, getting the ingredients seems quite a task, whipping cream is not that easily available at all stores and so people just quit trying it at home. And I haven't mentioned about the lazy souls out there who find it hard to take out their beater to whip cream :P The soft peaks, stiff peaks will just make one go nuts. So here's an easy-peasy version of this mousse recipe that's eggless too. You just have to get some fresh cream from a nearby stores (it's easily available now) that's all and you don't have to whip the cream nor work with gelatin or agar, just some fresh cream and chocolate will give you deliciously silky smooth mousse. Make sure that you use really fresh cream and good chocolate! Now lets dig in shall we? :)
INGREDIENTS
Serves one
Total Preparation Time - 10 minutes plus refrigeration
- Fresh cream - 100 ml (medium fat or heavy cream; I used milky mist medium fat cream)
- Chocolate compound - 10 grams (or) 2 tablespoons of melted chocolate (Milk or dark)
- Sugar - 1 teaspoon (optional)
PREPARATION METHOD
- Take chocolate compound or any good quality chocolate and chop into smaller pieces. Put it inside a heat proof bowl or cup and place inside a pan filled with water. Then place the pan on flame and wait until chocolate starts to melt. Remove from flame and stir until the chocolate seems smooth and there are no lumps. You can melt chocolate using your microwave too.
- Now let this melted chocolate cool down well.
- Take refrigerated cream in a bowl add sugar and stir.
- Then combine melted chocolate and cream and stir. (add chocolate only after it has come to room temperature)
- Pour into the serving glass and refrigerate until set. Might take 30 minutes or even more, I leave it overnight and serve the next day.
- Sprinkle some chopped chocolate or chocolate gratings and serve.
- Delicious, silky smooth and easiest chocolate mousse is now ready!
- Serve immediately as soon as you remove from refrigerator! It will melt after it returns to room temperature.
TIP 1: Use medium to heavy fat cream else it will not set. Add more chocolate if you need but too much will make it hard. There should be more cream than chocolate.
TIP 2: Use the freshest cream possible so that it tastes good. If your cream tastes sour don't use in recipes.
TIP 2: Use the freshest cream possible so that it tastes good. If your cream tastes sour don't use in recipes.
No comments:
Post a Comment
Thanks for the visit. Do drop in your valuable comments and suggestions :) Please do not add any links to your site/blog such comments will not be published. Click on notify me and get notified about my reply to your comments.