Making chocolate mousse has been in my to do list for long but when ever I wanted to try, I was intimidated as the recipe either had eggs or gelatine which are a bigg no no for me. When I participated in FOndbites Bake Along, Subhashini gave a recipe for Chocolate mud cake with chocolate mousse filling. And I wanted so much to take part in that challenge so much. So I overcame the fear of mousse and tried a vegetarian version without eggs. Last time when I visited Chennai I bought home a pack of veg gelatine and they said that it works just like gelatine and of course it is the vegetarian version. It is time to take out that pack. I used both whipping cream and Amul cream in the recipe. Amul cream is used as the base to set chocolate and gelatine whereas the whipping cream is used to produce the airy effect in the mousse. When the mousse was set, I was extremely happy. Before the mousse went into the cake Sruti and myself finished off half of it. It was absolutely delicious, creamy and light, the same way they describe mousse in Master Chef Challenges. I made both white and dark chocolate mousse. Today I will be giving you the recipe for dark chocolate mousse. You can use dark chocolate or compound to make this mousse. And once set, you can have it as it is, or layer it with cakes or fruits…
Dark Chocolate-175 gm
Amul Low Fat Cream-200 ml
Cold Fresh Cream ( whipping cream)-250 ml
Veg gelatine / Agar Agar Powder-1/2 tsp
Cold Water-1/8 cup
1. Mix veg gelatine to cold water and set aside for 5 minutes.
2. Chop room temperature chocolate and place it in a bowl. Heat 100 ml amul cream and when it starts boiling pour it on the chocolate.
3. Mix until the chocolate has melted. Allow it to cool.
4. Add the bloomed gelatine mixture to the remaining amul cream.
5. Heat it. At first it will be very thick and jelly like.
6. When it starts heating it will start thinning.
7. When it starts boiling, add it to the melted chocolate and mix well.
9. Keep on mixing until it is completely incorporated. Place it in fridge until cool.
10. Whip the cold fresh cream until soft peaks form.
11. Add a portion of the whipped cream to the cooled chocolate mixture and mix until incorporated.
12. Now add this back to the whipped cream.
13. Using a spatula, gently fold the chocolate into the cream without deflating it.
14. Refrigerate for atleast one hour.
15. It is so light and delicious.
This is the chocolate mud cake which uses the mousse as the filling. Click on image for recipe..