Eggless Chocolate Mousse

Ingredients:
Semi-sweetened chocolate bar- 6oz
Butter- 1 table spoon
heavy whipping cream- 1 cup (250 ml)
powdered sugar- 2 tblespoon
vanilla essence (alcohol free)- 1/2 tsp
decaffinated-coffee brewed- 1 tsp (optional)
vegan jelly for topping

Method:

Break the chocolate into small pieces in a steel bowl.

Add the butter and brewed decaf-coffee

Heat some water in a wide pan and place the bowl containing the chocolate pieces in it.

Make sure that water from the pan does not get into the bowl.

You could see the chocolate melting. Keep stirring in between.

Once the chocolate is completely melted remove the bowl and allow it to cool down to the room temperature.

In the meantime, take chilled heavy whipping cream in a bowl. Add the vanilla essence.Start whipping it. As it starts to thicken add powdered sugar and whip the cream until it reaches soft peaks consistency.

Now add the cooled melted chocolate to the whipped cream and mix it well.

Transfer the mousse to small dessert cups or bowls and add your favorite toppings.

I added vegan jellies.

Refrigerate it at least for an hour before serving.

Notes:
Adding Brewed decaf-coffee is optional.

Also those who does not prefer a bitter taste can avoid adding powdered sugar.

Be creative in adding the toppings like roasted nuts, chocolate shavings, tutti fruities, cherries,
raspberries, whipped cream.

This mousse can be used as a filling and icing for cakes and cupcakes.

Crispy Cheese corn Balls

Crispy cheese corn balls make a great appetizer, be it special occasions or just an ordinary day. It would also make a perfect evening snack for kids. Wow! Who would'nt love to have a bite of this hot, stringy cooey cheese corn balls? I have put together this recipe after watching a couple of videos on youtube.

Ingredients:
Boiled corn- 1 cup
shredded Mozzarella cheese- 1/2 cup
boiled potato- 1 (medium size)
corn flour- 1 tbsp
bell pepper(capsicum)- 1/4 cup , chopped
chilli flakes- 1 tsp (optional)
dried oregano- 1/2 tsp
maida(all purpose flour)- 2 tbsp
bread crumbs- 1 cup
corriander leaves(cilantro)- 1 tbsp, finely chopped
salt to taste
oil for frying

Method:

• Mash the boiled potato. Add bell pepper, corn, chilli flakes, dried oregano, corn flour, cilantro leaves and salt. 

• Add salt only for the above mentioned ingredients. 

• Then add cheese and combine them well.

• Grease your hand with a little bit of oil and roll them into small balls.

• Heat oil in a deep frying pan.

• Combine water with all purpose flour to a pouring batter consistency.

• Dip the balls in the batter so that is gets coated on all sides and then roll them on the bread crumbs.

• Roll them between your palms to make sure that the breadcrumbs is well coated on all sides.

• Fry them until golden brown and collect them on a plate with paper towel to drain the excess oil.

• Serve them out with tomato ketchup.

Notes:
* Avoid chilly flakes if you are making it for kids.
* If you want to make it more spicy try adding finely chopped green chillies or Jalapeno
*If you want to make it more cheesy be generous in adding cheese.
* Fry the balls on a medium flame to get the desired golden brown color.
* Chopped parsley is a part of this recipe which I have omitted it as my family is not a big fan of        parsley leaves.