If you have been following my blog regularly, you must have read about my Chocolate Mud Cake which I made for a challenge. For that recipe I made eggless chocolate mousse with both dark and white chocolate. Though the preparation is quite the same, they taste so much different because of the chocolates used. Usually mousse contains eggs and gelatin. As I wanted to avoid both I came up with this recipe. The lightness of the mousse depends greatly upon the lightness of the whipped cream. And also I used vegetarian gelatin which sets almost like the gelatin. The procedure is so easy and you will end up with a delicious batch of light mousse. You can either use this mousse as a filling for cakes or can use it in any layered desserts or relish it just as it is. Have fun..
White 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. Heat 100 ml amul cream.
3. Chop room temperature chocolate and place it in a bowl. When the cream starts boiling pour it on the chocolate.
4. Mix until the chocolate has melted. Allow it to cool.
5. Add the bloomed gelatine mixture to the remaining amul cream.
6. Heat it. At first it will be very thick and jelly like.
7. When it starts heating it will start thinning.
8. When it starts boiling, add it to the melted chocolate and mix well. Place it in fridge until cool.
9. Whip the cold fresh cream until soft peaks form.
10. Add a portion of the whipped cream to the cooled chocolate mixture and mix until incorporated.
11. Now add this back to the whipped cream.
12. Using a spatula, gently fold the chocolate into the cream without deflating it.
13. Refrigerate for atleast one hour.
14. It is so light and delicious.