Friday, July 11, 2014

Egg-less Chocolate Mousse / Quick Chocolate Mousse

I thought of posting the recipe later but then I remembered that today is Friday and weekend needs a celebration. Besides for me and most of you out there probably, having no reason is the best reason to have some chocolate!!

May be the first time I tasted a chocolate mousse was in Monjinis. Its a famous bakery chain in Kolkata. But from then there has been no look back. I have relished each and every moment savoring the velvety chocolate. You can make cake from chocolate mousse but I think I can't wait that much. You can see from the photographs that I have already scooped some portion of the mousse before even taking pictures. They are delicious.

As per my knowledge I have came across 4 different processes of making Chocolate Mousse. But you are required to have a kitchen appliance or at least an electric hand beater for them. But this one requires nothing. Trust me its that easy. Serve it as a dessert and the guests will never know that you underwent nothing to make that heavenly scoop.

Dish Reminder:

  • I am giving quantities that has worked for me. But depending upon the quality and bitterness of the chocolate you might have to tweak a little of the amount of the products that you are using.

  • Use the chocolate that you enjoy eating normally. I have used chocolate that has 70% cocoa mixture. You can use 56% or 86% depending on your preference. You can also use choco - chips. 
  • We are using two types of cremes here. One is heavy creme and one is whipping creme. Heavy creme is made specially to be used in cooking. Try to use that particular one for melting the chocolate.

Egg-less Chocolate Mousee / Quick Chocolate Mousee
Serves 2

  • 150gm of chocolate - roughly chopped
  • 2 and 1/2 tbsp of heavy creme
  • sugar - as per your taste
  • 3 cups of whipping creme
  • Chocolate scraps
  • cookies of your choice ( I have used Oreo)
  • Put all the chocolates in a heat proof bowl and add 1 tbsp of the heavy creme. Put it on a double boiler and melt it. Add the rest of the creme to the chocolate in between the process. And whisk continuously. 
  • If you are using micro oven then put the mixture into the over for 300F for 15 seconds. After that put it out and whisk. Put inside the oven again for 15 seconds and whisk again. Continue until its totally melted. Finally the chocolate will look like glossy silk.
  • When the chocolate is melted whisk it vigorously with a hand beater for almost 3-4 minutes or until you see the mixture has started thickening. Do not over beat. 
  • Now let it to cool down.
  • Take the whipping creme and whip it with a hand beater or electric beater until it forms soft peaks. Whipping cremes need to to have hard peaks when we are using meringue into the mousse. Here if you use strong/hard whipped creme it will turn the mousse more hard. Which we don't want. The mousse should be soft and smooth like velvet.
  • When the whipped creme is ready add it to the melted chocolate in parts. Do not mix vigorously. Slowly fold it with a spatula or the whisker. Keep a little of the whipped creme for garnishing.
  • Now you can put the whole mixture in a piping bag and pour in a serving bowl or glass. But I used a spoon.
  • Crush the cookies into a coarse powder.
  • Put some of them in the bottom of the glass.
  • Pour some mousse over the crust.
  •  Again sprinkle some cooker crush over the mousse and pour the rest of the mousse over it.
  • You can garnish with a broken part of the cookie and some cookie crush.
  • Or you can pour the rest of the whipped creme over the mousse and sprinkle some chocolate scraps over the creme.
  • Dip a broken cookie piece and some broken chocolate.
  • Put the mousse in the fridge and chill for at least 4 hours.
For Making the Chocolate Scraps:
  • Use a peeler and try to peel a chocolate bar. Use a very hard chocolate before peeling, or otherwise you will not be able to collect the scraps as they will start melting.

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