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No eggs ? No tempering?
Such a quick and silky smooth mousse that you can whip up in less than 20 minutes. You may not get an enormous volume of chocolate mousse with this recipe, as the whipping cream is the only one that adds volume to this.
Usually, the typical chocolate mousse is prepared with egg yolks, whipping cream and dark chocolate. The egg yolks are beaten to light and fluffy. Then, tempered into the half of the heated whipping cream. Finally, the grated chocolate is added. The other half of the whipping cream is beaten to stiff peaks and then folded in the egg chocolate mixture. The mousse is then chilled and served.
But here, in an eggless mousse, there are no eggs and the grated chocolate is melted with fresh cream. This is then left at room temperature. In the meantime, the whipping cream is beaten to stiff peaks, and the melted chocolate ganache is folded to attain a light and fluffy chocolate mousse. I have not added any extra sugar, as the whipping cream had sugar in it. I have used dark chocolate in the recipe, but you can always use semi sweet or milk chocolate to make the same. Give this a try and enjoy with your loved ones!!
Preparation time ~ 10 minutes
Cooking time~ 3 minutes
Author ~ Julie
Serves ~ 4-5 serving bowls
Ingredients
dark chocolate 200 gms
whipping cream 1 cup
fresh cream 1/2 cup
vanilla extract 1/2 tsp
salt a pinch
grated chocolate 2 tbsp (garnish)
Method
- Melt the dark chocolate using double boiler method (add water in a bowl and add the grated chocolate with fresh cream in another bowl. Place on top of the boiling water and keep stirring to avoid chocolate freeze. Melt the chocolate until smooth and use). Mix well until smooth, add the pinch of salt and vanilla extract.
- Whip the cream in a glass bowl until light, fluffy and soft peaks. To this, add the prepared ganache at room temperature and beat until stiff peaks.
- Refrigerate the prepared mousse for 2-3 hours, or pour in smaller servings and refrigerate.
- Grate the dark chocolate on top and garnish with a cherry and serve chilled.
* 1 cup whipping cream, yields 2 cups whipped cream.
* You can use whipping cream instead of fresh cream, too.
* Use chilled bowls and beater blades for whipping cream.
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1 comment:
A creamy airy chocolate heaven, Julie.
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