Wednesday, March 16, 2016

Eggless Chocolate Mousse

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

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.

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.

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