I was on my summer vacation for the last couple of months. I had a very good time in India attending lot of weddings. After coming back my dear friend Bharathy kept on asking why I don’t post something on the blog…and my answer was I will…it took one month for me to get over my holiday hangover!!! This being my first post in almost 3 months, I thought something sweet was appropriate. So here is the recipe for Eggless Chocolate Mousse!
Eggless Chocolate Mousse
Recipe source: Nita Metha's Desserts and Puddings
Ingredients:
Milk-4 cups / 950 ml
Cornflour-2 ½ tablespoons
Cream- 1 ½ cups ( 300 gms)
Gelatin- 4 teaspoons
Vanilla essence- 1 teaspoons
Method:
Milk-4 cups / 950 ml
Cornflour-2 ½ tablespoons
Cocoa powder-3 tablespoons
Sugar-8 table spoonsCream- 1 ½ cups ( 300 gms)
Gelatin- 4 teaspoons
Vanilla essence- 1 teaspoons
Method:
- Mix cocoa and corn flour in 1/2 cup milk.
- Boil the rest of milk with sugar.
- Add dissolved cocoa and corn flour to the milk, stirring continuously.
- Cook on low heat for 3-4 minutes. Keep aside.
- Put 4 tbsp water in a small pan. Sprinkle gelatin on it. Heat on low flame to dissolve it. Do not boil.
- Mix the gelatin with the custard. Chill in the freezer till thick, but not set.
- Beat the thick chocolate custard. Add cream and essence and mix gently.
- Pour in six mousse cups. Chill in the freezer till set properly.
- Transfer to a shelf of the refrigerator, but 15 minutes before serving, return to the freezer.
- Sprinkle each cup with a little cocoa powder and powdered sugar at the time of serving.
- Decorate with whipped cream.
I am delighted to receive the Chat Award from Purnima of Fantasy Cooking. I am forwarding the same to my dear friend Bharathy!
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