Chocolate Mousse

Chocolate Mousse with Gelatin

My neighbor Kiran is an excellent cook.  Arnav often shows up at their house.  He loves the goodies that he is offered there which range from cold coffee treat to kaju barfi.  Arnav just walks in to their home with his trademark question “Is anybody there?”  Every time he wears a new outfit he has to go and show it to “Uncle”

The other day Kiran sent Chocolate Mousse for us and it tasted awesome.  She made it with a sugar substitute and I could not tell the difference.  My son loved it so much that I had to make it for him.  Chocolate Mousse has this rich flavor and lightness associated with it which makes it a perfect treat for adults as well as children.

Here is the recipe Kiran gave me and I just followed it- the verdict- super tasty!

 Ingredients (Makes- 7-8 Bowls)-

Sugar- 150 Gms

Milk- 300 ml

Eggs- 2 (Yolks separated from egg white)

Rum- 1 tbsp (Optional)

Vanilla Essence- 1 tsp

Gelatin- 2 tsp

Cream- 250 ml

Dark Chocolate- 125 Gms

 

Fill a sauce pan with about 2 inch of water and bring it to simmer on low heat. Place a bowl of chocolates on top of this.  This arrangement is also known as “bain marie” With a spatula stir the chocolate occasionally and melt it.  Once the chocolate melts add the beaten egg yolks and milk.  Add half the sugar to this mixture and stir.  Let it heat on a low flame till the mixture thickens.  Once done let it cool.

Sprinkle the gelatin in a small bowl and add about 2 tsp water.  The gelatin will solidify.  Once it solidifies, you can either place this bowl on the bain marie over medium heat and let it melt or add about 50 ml of boiling water to the gelatin.  The gelatin will dissolve. (Unflavored gelatin is an odorless, tasteless, and colorless thickening agent, which when dissolved in hot water and then cooled, forms a jelly.)

Now in a separate bowl add whipped cream, egg white (beaten) vanilla essence, the remaining sugar, and the dissolved gelatin.  Now add the chocolate mixture to this and fold, stir so that the mixture is even. You can now pour the mousse the serving bowl or individual dishes.

Refrigerate for 4-5 hours.  Decorate the decadent chocolate dessert with cream/cherries/marsh mellows and enjoy your treat!

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