Chocolate Mousse

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Mousse is to die for dessert that’s made with very few ingredients.

It can be made in various flavors like chocolate, mango,strawberry, butterscotch and many more.

Here I have used non dairy whipping cream,which is easily available in market.

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This can be stored in deep fridger for 6 months,scrape out as required and use.

Ingredients:

2 cups Fresh cream.

1/2 cup Chocolate Ganache.

1 tsp Gelatin,dissolved in 1 tbsp cold water.

2 tbsp powdered Sugar (Optional).

For Ganache:

300  gm Chopped Chocolate (dark/milk/white)

200 gm Cream.

1 tbsp Butter/Olive oil.

Method:

Firstly make ganache.Here I have used dark milk chocolate.Place the chopped chocolate in a bowl.  Heat the cream  in a small saucepan over medium heat.Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently,with a spoon or whisk until smooth. Add olive oil or melted butter and whisk further.keep aside.

Refrigerate a bowl for 20 minutes.

Once cold add cream to the bowl along with sugar.

Using hand mixer,beat it till stiff peaks are formed.

In 1 tbsp water dissolve 1 tsp of gelatin,stir well till completely dissolved.

Add to the beaten cream,mix in chocolate ganache.Mix well.

In short glass/bowl add 1/2 tsp ga na he,let it fridge for 15 mins.

Now,Attach a big star nozzle to pipping bag,pour in the ready mixture and pipe out in individual bowls,here I have used short glasses.

Keep in refrigerator for 2 hours.

Garnish with chocolate decorations and edible confetti or chocolate shaving.

Can be set in individual glasses also.

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Happy Cooking

Sameera !!!

Published by Sameera's Kitchen

A little blog about ordinary and extra ordinary cooking that I do on daily basis for me and my loving family,I am a working woman pursuing an exiting career in aviation industry,with a ten year old kid.. with whatever little time I have spare in my hand after doing day to day chores......I utilise it for cooking and baking......It refreshes me completely.

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