Egg less Chocolate Mousse


I louve (in my South Indian accent)......Chocolate mousse....I can actually get high on it (serious....... I act mad......laugh my ass out......and get tipsy)

But I have to tell you.....I am a coward when it comes to making Chocolate mousse with eggs at home....I mean...I can have Mousse (with eggs) in any restaurant.....but I will never attempt it at home...I think its because of the fact that I do not trust myself with raw eggs.....its like "the raw egg syndrome'....I am never sure about how fresh the eggs are....maybe if a chicken lays an egg right in front of my eyes........THEN.....
I might consider making mousse with those eggs (which I doubt is gonna happen anytime).....That is why I prefer sticking to different versions of Egg less chocolate mousse.

The mousse in the above pic is reallly goooooood.......but the one below......Nigella's Chocolate Mousse with marshmallows .....is hands down.....heavenly.....like I have mentioned in the post ...'I died and went to heaven'


My favorite is Kahlua Chocolate Mousse at Toscano........each bite is like heaven....


Recipe Source: Neeta Mehta
Ingredients
Print this recipe
  • 400ml Milk
  • 2 tbsp Cocoa Powder
  • 1 tbsp Cornflour
  • 6 tbsp Sugar
  • 4 tsp Gelatin  / 8g China grass (vegetarian version)
  • 50 g Semi sweet Chocolate Chips or 1 slab Cadbury Bournville, chopped
  • 1 tsp Coffee Powder
  • 1 tsp Vanilla Extract
  • 150 g Cream 
  • 1/4 Cup Chocolate sauce (I used Hersheys)
  • 1/2 cup Whipped Cream ,to top the mousse(optional)
  • Chocolate Sprinkles ,to top (optional)
  • Chocolate sauce to coat the bottom of the serving glass or bowl
Method
  1. In a small bowl make a paste of cocoa powder and cornflour using 50ml milk.
  2. Place rest of the milk and 6 tbsp sugar in a heavy bottom pan and bring to boil.Add cocoa and cornflour paste to this milk and keep stirring.
  3. Add chocolate chips and cook on low heat for 5 minutes till the chocolate melts. Add coffee powder and take off the flame.
  4. If using gelatin - Put 1/4 cup water in a small pan and sprinkle gelatin and dissolve on low heat.
  5. If using china grass - Cut china grass into pieces and soak in 1 cup water for 15 minutes.Place on medium flame and cook till china grass melts completely(this might take some time).Pass through a sieve just in case there are few grains of china grass.
  6. Mix the gelatin or china grass solution into the cocoa custard and mix well.Place in the freezer for 15 minutes till the custard is little thick but not set. Beat the thickened custard with and electric or hand whisk till smooth.
  7. Whip 150 g cream with vanilla extract till light and fluffy.
  8. Fold  the whipped cream into the chocolate mixture gently.Add in 1/4 cup chocolate sauce and mix gently till well combined.
  9. Coat the serving glass with chocolate sauce and transfer the chocolate cream mixture in it.Let it set in the refrigerator for 3 to 4 hours.
  10. Top with whipped cream and chocolate sprinkles.

Comments

Post a Comment

Popular posts from this blog

Chocolate Truffles with Kahlua - Project Lavonne

Image
I read somewhere.."I would rather do nothing and be happy than do something I know I don't love " . ......and I am sooooo loving this. I love to bake.....you give me a choice between making a simple meal of dal and rice or bake a cake....I would without a doubt on my mind.....bake a cake....I would go to an extent of baking two cakes just to make my point that I rather bake.....for me the end result of baking is the most satisfying feeling ever.. I have been wanting to do a baking course for a very long time.....not coz I don't know to bake , I just wanted to learn more and that is when I  came across  Lavonne Baking Academy .....I was so excited looking at their website that I wanted to do every course that they offered.....I did not waste any time.....my husband always says that my attention span does not last for more than 5 seconds.....so I left immediately to Lavonne which is in domlur.....The whole place excited me.....I felt like I was in my comfort zone. After...
Read more

Raspberry Freezer Jam

Image
 Raspberry Freezer Jam This isn't a recipe...it's just to help myself remember what I did.  So the next time I make jam I can decide if I want to switch it up.  I'll explain.... In January, I stumbled on a blog called wordofwisdomliving.com and it opened my eyes to the extreme amount of processed foods we eat. High fructose corn syrup, sugar, hydrogenated oil, etc.  So when I went to make a batch of freezer jam and again looked at the amount of sugar and corn syrup, I wanted to try and make a change.  So I made a batch of sugar free that was sweetened with stevia (a natural non-caloric sweetener - still not the healthiest thing, but I feel like a step in the right direction).  The batch was awful (stevia has a bitter after taste sometimes) and I was so mad that I wasted that much fruit.  So I made a normal batch and decided to conduct an experiment on my kids.  I combined the two batches and waited to see if my kids would notice.  They never ...
Read more

Roasted Beets

This recipe is Elimination-Diet friendly.  The downside of beets is that they take a long time to cook.  The upside of beets is that they're delicious either hot or cold, so they're great in a packed lunch, and throw needed vitamin C and fiber into your diet.  Roasted beets are worth it, since they're much more flavorful and toothsome than canned varieties, and less expensive. If the beets come with greens, you can cook them up like swiss chard.  I would make the greens the first night, roast the beets during dinner, and eat the beets the next day.   Ingredients: 4-6 beets 1/4 cup olive oil 14 cup balsamic vinegar (optional) Recipe: Preheat oven to 400 degrees Fahrenheit Peeling beets is just like peeling potatoes, but messier.  Beet juice will stain a lot of surfaces, including countertops, hands, and fabrics.  It's easiest to just station yourself at the sink with a little water running (or a bowl of water if you're in a drought stat...
Read more